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1
In butter or oil, saute green onion until soft.
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2
Meanwhile, squeeze out excess moisture from spinach and chop by hand or in food processor.
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3
Combine green onion with spinach and remaining filling ingredients in bowl.
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4
Mix well and set aside.
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5
Lay out the Filo sheets, covering them with waxed paper and a damp towel.
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6
Take out two sheets at a time and keep the rest covered.
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7
Brush melted butter onto top sheet of each pair.
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8
Cut each double-sheet crosswise into equal strips, about 2 1/2 inches wide.
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9
Place 1 teaspoon of the filling 1 inch from the end (nearest you) of each strip.
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10
Fold the strips back over the filling so the bottom edge meets the left edge, forming a right angle.
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11
Continue folding back at right angles to make a triangular shape.
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12
Place on baking sheets and keep covered until all are ready to bake.
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13
Bake in a 350F (180C) F oven for 20 to 25 minutes or until golden and crisp, turning once.
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14
NOTE- Spanakopitas may be frozen before baking.
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15
When ready to bake, separate while still frozen, spead on baking sheets, and bake as above, allowing an extra 10 minutes baking time.
