SPINACH FILLING
1/2 c  Vegetable oil
1 pk Froz. chopped spinach,thawed
1 ts Dill
1    Clove garlic
1    Small tomato, diced
8 oz Feta cheese, crumbled
6 oz Cream cheese, softened
Freshly ground pepper

–PHYLLO DOUGH–
1/2 lb Frozen Phyllo dough
1 c Butter, melted

PREPARE DOUGH – Thaw according to pkg instructions (may be refrozen). Cut
Phyllo dough into 6″x9″ strips; cover w/wax paper with a damp towel over
all.
If dough gets too wet or dry, it will be unworkable – but its not
difficult once you get used to it. PREPARE FILLING – In oil, saute spinach,
dill garlic & tomato until tender. Add cheeses & pepper. Mix thoroughly
until ingredients are hot; cool slightly. ASSEMBLY – Brush 1 strip of
Phyllo dough (its VERY thin, dont worry if it tears a little) with melted
butter. Place ts of filling at 1 end. Fold into small triangles (as if
folding a flag). Continue folding triangle over & over to end of Phyllo
strip. Brush top w/melted butter. Repeat for each strip.*** Bake in
preheated 350 oven for 15-20 min. or until tops are lt. brown. ***May be
frozen at this point – freeze 1 layer on cookie sheet, store in
freezerproof bag–handy to have!!! I have received many compliments with
these! Denise/Syracuse, NY