Spanakopitas

      2 tb Butter or oil                       2 tb Chopped fresh dill
      1 lb Frozen spinach; thawed            1/2 lb Feta cheese; crumbled
      3    Green onions; sliced                3    Eggs; lightly beaten
      3 tb Minced parsley                           Salt & Pepper to taste
      1 lb Commercial Filo pastry            1/2 lb Melted butter

  In butter or oil, saute green onion until soft. Meanwhile, squeeze out
  excess moisture from spinach and chop by hand or in food processor.
  Combine green onion with spinach and remaining filling ingredients in
  bowl. Mix well and set aside.

  Lay out the Filo sheets, covering them with waxed paper and a damp
  towel. Take out two sheets at a time and keep the rest covered. Brush
  melted butter onto top sheet of each pair. Cut each double-sheet
  crosswise into equal strips, about 2-1/2" wide. Place 1 teaspoon of
  the filling 1" from the end (nearest you) of each strip. Fold the
  strips back over the filling so the bottom edge meets the left edge,
  forming a right angle. Continue folding back at right angles to make
  a triangular shape. Place on baking sheets and keep covered until all
  are ready to bake. Bake in a 350 degree oven for 20 to 25 minutes or
  until golden and crisp, turning once. NOTE- Spanakopitas may be
  frozen before baking. When ready to bake, separate while still
  frozen, spead on baking sheets, and bake as above, allowing an extra
  10 minutes baking time.