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1
Refrigerate the frozen phyllo dough 24 hours before you begin your preparations.
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2
Saute onions and garlic in the olive oil until tender.
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3
Add mushrooms and stir until reduced and browned.
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4
In a large bowl, mix together all ingredients, except the phyllo dough and butter.
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5
Lay the phyllo sheets on a towel in the work counter.
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6
Cut in half lengthwise and cover with another towel to keep from drying out.
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7
Melt the butter.
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8
Working quickly and using 1 half-sheet at a time, brush the phyllo lightly with melted butter.
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9
Place 1/4 cup of the spinach mixture in 1 corner of the shorter side and fold the other corner over the mixture, forming an angular fold.
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10
Continue to fold over until you have a triangle.
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11
Place on a cookie sheet and brush with melted butter.
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12
Cover with plastic wrap and freeze.
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13
When firm, package the frozen spanakopitas and store in the freezer.
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14
Remove the frozen spanakopitas 1 hour before serving.
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15
Bake 20 minutes at 350 degrees until golden brown.
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16
Serve hot with Bechamel Sauce poured over the top.
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17
Bechamel Sauce: Saute the onions in butter.
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18
Stir in flour and seasonings, add milk and cook until it is thick.
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19
Overcooking will thin the sauce.
