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1. to chop onions in food processor, peel and quarter onion; place in bowl. Pulse 4 to 7 times until onion is finely chopped. Scrape bowl once during chopping. Chop enough onion to measure 1/2 cup. Drain onions, if needed. Set aside
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2. to finely chop paresley, place parsley in 1 cup measuring cup. Snip enough parsley with kitchen scissors to measure 1/2 cup. Set aside
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3.to drain spinach, place spinach 1 package at a time, in bottom of pie plate. Place another pie plate on top; over sink squeeze plates together and tilt slightly to press excess liquid from spinach. Set spinach aside
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4. Preheat oven to 375 degrees.
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5. Heat oil over medium high heat in small skillet. Add onion; cook and stir until translucent and golden.
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6. Beat eggs in large bowl with electric mixer at medium high speed until light and lemon colored.
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7. Stir in onion with oil, feta cheese, parsley, oregano and spinach. Season with nutmet, salt and pepper.
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8. Remove phyllo from package; unroll and place on large sheet of waxed paper. Fold phyllo crosswise into thirds. Use scissors to cut along folds into thirds.
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9. Cover phyllo with lare sheet of plastic wrap and damp, clean kitchen towel.
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10. Lay 1 stip of phyllo at a time on flat surface and brush immediately with melted butter. Fold strip in half lengthwise. Brush with butter agian. Place rounded teaspoonful of spinach fillin on 1 end of strip; fold over 1 corner to make triangle.
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11. Continue folding end to end, as you would fold a flag, keeping edges straight.
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12. Brush top with butter. Repeat process until all filling is used.
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13. Place triangles in a single layer, seam side down, on ungreased jelly roll pan. Bake 20 minutes or until lightly browned. Serve warm.
