Spanakopitakia (Little Spinach Pies)

1. 1

   Heat 1 tablespoon of the oil in a large pan, add half of the spinach and saute until spinach wilts, tossing, about 2 minutes.

2. 2

   Remove spinach and squeeze out excess liquid, then chop roughly.

3. 3

   Repeat with remaining spinach, using 1 more tablespoon of olive oil.

4. 4

   Pour off any liquid from the pan, and add remaining olive oil.

5. 5

   Add scallions and onion and saute until soft, about 3 to 4 minutes.

6. 6

   Add the spinach to the scallions and onions, along with the dill, salt and pepper.

7. 7

   Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).

8. 8

   Stir the feta and beaten eggs into the cooled spinach mixture.

9. 9

   Preheat the oven to 350u00b0F.

10. 10

    Brush a baking sheet with some of the melted butter.

11. 11

    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.

12. 12

    Using a sharp knife, cut the phyllo into 3 by 11 inch strips, and recover with the towel.

13. 13

    One by one, use a pastry brush to brush a strip of phyllo with melted butter.

14. 14

    Place a small spoonful of spinach filling 1 inch from the end of the pastry.

15. 15

    Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag.

16. 16

    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.

17. 17

    Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp.

18. 18

    Serve hot.

19. 19

    (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.).

20. 20

    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.

21. 21

    Spoon the spinach filling over the phyllo, then cover with 8 more sheets of phyllo, buttering each sheet.

22. 22

    Score the top 3 sheets with a sharp knife. Careful not to cut all the way through.

23. 23

    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.

24. 24

    Note: All or part of the butter can be replaced in this recipe with olive oil.

* Per serving · 4 servings · Values may vary.