INGREDIENTS

INSTRUCTIONS

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. Karen Mintzias  TCVC49A  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 47
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 20.8mg
Sodium: 73.9mg
Potassium: 35.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.2g