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1
Saute 2-3 min., white and light green parts of scallions and the garlic in the olive oil. Watch closely. You just want it to soften, not to brown.
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2
Squeeze the excess water out of the spinach.
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3
In a large bowl combine all the ingredients except for the veg. oil, butter and pastry. Mix gently but thoroughly.
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4
Combine the veg. oil and butter.
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5
Place 1 sheet of phyllo on your work surface (keep the rest covered with a damp tea towel to prevent drying out). Using a pastry brush, lightly brush with the butter mixture. Place a second sheet on top and brush again. Place a third sheet on top and brush again.
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6
Cut the layers into 3 equal strips, lengthwise.
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7
Place a heaping tablespoon of the filling 1/2 an inch away from the narrow edge nearest you on the first row of strips.
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8
Take the bottom left corner and fold it over the filling so the narrow edge meets the side edge, forming a triangle.
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9
Keep folding the dough over like you are folding a flag, sort of like flipping the triangle over and over. If there is a bit of phyllo left when you reach the top, just fold it under.
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10
Repeat this process until you run out of filling, phyllo or patience!
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11
These can be frozen for a week or two. Separate layers with waxed paper.
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12
Brush tops lightly with melted butter, place on parchment lined baking sheet and bake at 375' for 15-18 minute (20-25 minute if frozen) or until tops are golden.
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13
Leftovers can be reheated at 375' for 8 minute.
