Trighona me Spanaki4 pkgs. frozen chopped spinach, thawed1/2 cup olive oil 4 onions, chopped 2 bunches scallions, including 4 inches of green tops, finely chopped 1/2 cup chopped fresh dill or 3 Tbls dried 1/2 cup chopped parsley 1 lb. feta cheese, crumbled 1 lb. phyllo pastry olive oil Squeeze spinach as dry as possible and place in colander so that remaining moisture will drip out. Heat 1/2 cup olive oil and saute onions and scallions until soft. Add spinach, dill and parsley & cook, stirring for 5 min. Remove from heat and stir in feta cheese. Cool. Cut, fill and and fold phyllo pastry as directed Pastry: Fold sheet lengthwise into third. Brush with oil Place filling at bottom corner. Fold phyllo over filling on diagonal with corner touching opposite long side. Continue to fold upward in triangles until you reach top. Place triangles in a baking pan and brush with oil. Bake in 350 oven until golden brown, about 20 min. Makes 65-70 triangles. 
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