Spanokopitta

4 Ounces Onion, small dice 6 Ounces Unsalted Butter, melted 24 Ounces Fresh Spinach, cooked and cooled, or frozen spinach, thawed 1 Tablespoon Fresh Mint, chopped 1 Pound Feta Cheese, crumbled 3 Eggs, beaten Salt and Pepper, to taste 1 Pound Phyllo Dough

Serves 6 - 8 people. 1. Saut?onions in 1 Tablespoon (15 milliliters) of butter until tender. Remove and cool. 2. Combine cooled onions, spinach, mint, feta and beaten eggs. Season with salt and pepper and mix well. 3. Cut phyllo dough into 3 equal parts. Keep stacks covered with a dampened clean kitchen towel. 4. Spread one sheet of phyllo dough on the work surface; brush with melted butter. Place another sheet of phyllo on top of the first; brush it with butter. Place a third sheet of phyllo on top of the second and brush it with butter as well. 5. Place 1 tablespoon (15 milliliters) of the spinach on the end of each strip of phyllo. 6. Starting with the end of the dough strip with the spinach, fold one corner of the dough over the spinach mixture to the opposite side of the strip to form a triangle. Continue folding the dough, keeping it in a triangular shape, like point-folding a flag. 7. Place the phyllo triangles on a sheet pan and brush with melted butter. Bake at 375?F (190?C) until golden brown and crispy, approximately 20 minutes.