#170 Spanakopita or Greek Spinach Turnovers

An authentic Greek, really rich spinach and feta cheese turnover that can be made like a pie and used as a main meal or as packaged turnovers served on a Greek Mezze Menu.  This savory pastry enfolded in layers of buttery, crispy, flaky phyllo dough turned out ridiculously good and I was happy with the results .
From my Greek Mezze

Ingredients:
•10 ounces lbs. chopped  frozen spinach
•1/4 cup olive oil
•1 large onion, diced
•1 bunches green onions, diced
•1/4 cup dill and parsley, chopped
•1/4 tsp. ground nutmeg
•Salt and freshly ground black pepper to taste
•1/2 cup feta cheese, crumbled
•2 eggs, lightly beaten
•1/2 cup grated cheddar cheese
•1/4 cup butter, melted
•1/4 cup olive oil
•1/2 lb. phyllo pastry sheets
Preparation:
1.Take the frozen spinach, thaw completely and squeeze out excess water. Spinach should be completely dry.
2.Heat the olive oil in a deep saute pan or large dutch oven. Saute the onions and green onions until tender.
3. Add the spinach, parsley, and dill and cook for 5 to 10 minutes until the spinach is wilted and heated through.
4. Add the nutmeg and season with salt and pepper.
5. If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach mixture should be on the dry side.
Remove from heat and set the spinach aside to cool.
6. In a large mixing bowl, combine the feta, eggs, and grated cheese. Add the cooled spinach mixture and mix until combined.
7. Combine the melted butter with the olive oil in a seperate bowl.

Unwrap the Phyllo:
8. Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully.
Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9x12 inch sheets.
9. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.

Prepare the Turnover:
10. Layer about 6 sheets on top of a cutting board or flat surface making sure to brush each sheet with the butter/olive oil mixture. Going Lengthwise, cut the layered rectangle into half. Now you have two long strips.
11. Add a Tablespoon of the spinach mixture in a corner of each of these strips and shape in a traingle. Fold starting from the corner of the phyllo where you placed the spinach mixture making a small triangle.

12. Forming a triangle; keep folding back and forth into a triangle to the end of strip.Brush with melted oil mixture.

13. Repeat with more layers and make turnovers until you run out of the spinach mixture. Now place them on a baking sheet about an inch apart seam side down.

14. Bake in a preheated 350 degree oven until the turnover turns a slight golden brown.  approximately 20 to 25 minutes of cooking time.