A recipe using phyllo dough combines spinach with scallions, feta cheese and eggs, baked into the dough to create the Greek dish spanakopita. The recipe makes one large spanakopita or 60 smaller triangles of the stuffed pastry.
To make the filling for spanakopita, saute 1 pound of spinach in 1 tablespoon of olive oil that has been removed from 1/3 cup of oil. After the spinach is wilted, squeeze out the excess liquid, chop the spinach, and repeat this process with another pound of spinach. Reserve the spinach, pour remaining juices from pan and add what remains of the 1/3 cup of olive oil. Saute one bunch of chopped scallions in the oil until soft, and add the spinach to the scallions along with 1/4 cup of chopped fresh parsley and salt and pepper to taste. Cook over low heat for one to two minutes, then cool the filling until ready to use.
Stir half a pound of crumbled feta cheese and one or two slightly beaten eggs into the spinach mixture. Unroll the phyllo dough and keep any dough not immediately being filled covered with waxed paper and a damp towel. Cut the phyllo dough into 3- by 11-inch strips and brush each with melted butter. Put 1 teaspoon of the spinach mixture an inch from the end of a dough strip, and fold the phyllo over like a flag to form a triangle. Brush the triangles lightly with butter and bake for 20 to 25 minutes at 350 degrees Fahrenheit until golden brown.