SPANAKOPETES (SPINACH-CHEESE PASTRIES)

2 10-oz packages frozen chopped spinach

1 tablespoon olive oil

3/4 cup onion, minced

3 eggs

1/4 teaspoon white pepper

1/8 teaspoon ground nutmeg

dash salt

1 cup ricotta cheese

1 cup parmesan cheese, freshly grated

1 1/2 cup feta cheese, crumbled

1/2 pound phyllo pastry (if frozen thaw according to package)

1/2 cup butter, melted

Thaw spinach and squeeze out excess liquid.  Saute onions in olive oil; add spinach and cook for 2 minutes.  Combine the onion-spinach mixture with remaining ingredients, with the exception of the phyllo and butter.  Cut phyllo leaves into 2-inch strips (lengthwise) and keep covered with a damp tea towel when not in use.  Absolutely do not allow the phyllo to dry out.  Brush one strip with melted butter and place a teaspoonful of spinach mixture in a bottom corner of the strip.  Fold the strip in triangles, as you would a flag, over and over until the entire strip becomes one triangle.  Brush with butter.  Bake triangles in a 425 degree oven about 15 minutes until browned.  Can be frozen raw or baked.  Serve hot!  Makes about 50 triangles.

(If this sounds complicated, watch the video as even children can join in the baking)