Ingredients
FILLING:1 package (10 ounces) frozen chopped spinach, thawed1 pound feta cheese, crumbled3 ounces grated Parmesan cheese2 large eggs, beaten1 teaspoon nutmeg1/2 teaspoon pepper1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed1 to 1-1/2 cups unsalted butter, melted
Preparation
To make filling, press spinach in fine strainer to remove all excess moisture; combine with cheeses, eggs, nutmeg and pepper. Set aside.
To assemble pastries, have the following ready: melted butter, pastry brush, knife, a clean, slightly damp towel, the filling, baking sheet and large work surface. Open box of dough; carefully unfold sheets. Pull off 2 sheets; place together on work surface and brush lightly with butter. Pull off another sheet. Place directly over others; brush again with butter. Repeat until you have layered 5 sheets. Cover unused dough with damp towel.
Cut prepared layers in half vertically, then cut halves into 6 strips vertically. Place 1-1/2 teaspoons of filling at the top of each strip. Fold each strip into triangles (as you would fold a flag), starting at bottom near filling. Repeat with additional layers of phyllo dough until the filling is gone. Place pastries on ungreased baking sheet; brush with butter.
Bake at 400° until golden brown, about 10-15 minutes. (Uncooked pastries can be frozen for later use. Frozen pastries can go directly into oven, but baking time must be increased.)
