Greek spanakopita! Fillings been sitting in the freezer for months, yet somehow still wonderful to the palate! There are many ways to make spanakopita, my way is easy! You’ll need two or three bags of frozen chopped spinach, depending on how large the bags are. You want about 16 oz. of frozen spinach to work with altogether in one sitting. Thaw the spinach until room temperature, and then strain of excess water in a hand towel, squeezing until relatively dry. Add spinach to large mixing bowl, and break up with fork. Add two eggs, one 8 oz. cream cheese, 8 oz. chopped feta, one chopped white/yellow onion, 2 tablespoons dried parsley, and 1 T ground dill. Mix together well. Butter a cookie sheet and lay out the phyllo dough on a counter or hard surface with the plastic sheet underneath. Using two sheet of phyllo at a time, butter the top sheet of phyllo and use a pizza cutter or knife to cut dough into five equal strips. Place about a tablespoon of filling onto the top of each segment and roll like a football, triangular. You want to roll phyllo over filling until filling is caught in the hollow middle of each spanakopita. https://www.instagram.com/p/CTSzwGPMsrclJsvDbxtqqVVyZKZb4Z0ENd9mPQ0/?utm_medium=tumblr
