Spanakopita (spinach triangles)

1/3 cup Bertolli Extra Virgin Olive Oil
2 pounds fresh baby spinach, washed and drained
1 cup scallions (green onions), white and green parts chopped
1/4 cup fresh parsley, finely chopped
Salt and pepper to taste

2 cups feta cheese, crumbled
2 eggs, lightly beaten

1 box Phyllo pastry sheets (40 sheets)
3/4 cup unsalted butter, melted

If Phyllo sheets are frozen, allow 2-3 hours to thaw on counter.

Heat 1 tablespoon of the oil in a large frying pan, add half of the spinach and sauté until spinach wilts, tossing with tongs, about 2 minutes. Drain spinach in a colander, press moisture out with paper towels, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and sauté until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
Preheat the oven to 350 degrees F. Spray cookie sheet with PAM.
Unroll the Phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a pizza cutter, cut the Phyllo into 3 long strips, and re-cover with the towel. Use a bristle pastry brush (not rubber) to brush a strip of Phyllo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
Brush the triangles lightly with butter, then bake on the top rack of the oven for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of Phyllo, brushing each with butter, on the bottom. Spoon the spinach filling over the Phyllo, then cover with 6 more sheets of Phyllo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.


Serving Size: Makes 40 triangles

Number of Servings: 20

Recipe submitted by SparkPeople user DSTATZ.