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| 1. | Thaw phyllo dough as directed on package (usually several hours). |
| 2. | Saute (B) in skillet until onion is translucent. |
| 3. | Defrost (C), squeeze all excess water from spinach, and add to skillet. Mix until spinach is evenly heated. |
| 4. | Remove skillet from heat, add (D), mix thoroughly. Preheat oven to |
| 350F. | |
| 5. | fill (A) with skillet mixture in triangular flag-fold style, on 1/2 of a full phyllo sheet: place 1T filling in lower right corner, fold filling corner to opposing corner, alternate working your way up to the end of the sheet. |
| 6. | Brush with (E), bake for 20 minutes until golden (not brown). |
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