SPANAKOPITAKIA (LITTLE SPINACH PIES)

Steps:

• Heat 1 tablespoon of the oil in a large pan, add half of the spinach and saute until spinach wilts, tossing, about 2 minutes.
• Remove spinach and squeeze out excess liquid, 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 onion and saute until soft, about 3 to 4 minutes.
• Add the spinach to the scallions and onions, along with the dill, 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 beaten eggs into the cooled spinach mixture.
• Preheat the oven to 350°F.
• Brush a baking sheet with some of the melted butter.
• 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 sharp knife, cut the phyllo into 3 by 11 inch strips, and recover with the towel.
• One by one, use a pastry brush 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 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 8 sheets of phyllo, brushing each with butter, on the bottom, staggering the edges around the pan.
• Spoon the spinach filling over the phyllo, then cover with 8 more sheets of phyllo, buttering each sheet.
• Score the top 3 sheets with a sharp knife. Careful not to cut all the way through.
• Bake 40 to 45 minutes, or until top is deep-golden, let stand 15 minutes, then cut into squares and serve warm or at room temperature.
• Note: All or part of the butter can be replaced in this recipe with olive oil.