Greek Spinach-and-Cheese Pastries

Ingredients

• 2 large eggs 
• 4 ounces feta cheese crumbled
• 0.5 cup dillweed fresh chopped
• 20 ounce pkt spinach frozen thawed drained chopped
• 0.8 cup green onions thinly sliced
• 0.5 cup parsley fresh italian chopped
• 0.3 teaspoon pepper 
• 16 ounce phyllo pastry frozen thawed 22 sheets
• 0.5 teaspoon salt 
• 8 ounces sharp cheddar cheese shredded

Equipment

• bowl
• baking sheet
• oven
• wax paper

Directions

1. Combine first 9 ingredients in a large bowl; set aside.
2. Unfold phyllo, and cover with a slightly damp towel to prevent pastry from drying out.
3. Place 1 sheet of phyllo on a flat surface covered with wax paper; coat with cooking spray. Top with another sheet of phyllo; coat with cooking spray.
4. Cut crosswise into 6 (2 1/2-inch-wide) strips.
5. Place 1 tablespoon spinach mixture at base of each strip; fold the right bottom corner over to form a triangle. Continue folding back and forth into a triangle, gently pressing corners together.
6. Place triangles, seam side down, on ungreased baking sheets; coat triangles lightly with cooking spray.
7. Repeat procedure with remaining phyllo sheets, cooking spray, and spinach mixture.
8. Bake pastries at 350 for 12 to 14 minutes or until golden.
9. Serve immediately.
10. Note: Unbaked appetizers may be frozen up to 2 weeks. Freeze on baking sheets until hard; then freeze in airtight containers.
11. Bake, unthawed, as directed above.