1 (11 oz.) pkg. frozen spinach souffle
9 sheets filo or strudel leaves
1/4 lb. butter, melted
Powdered sugar
Cinnamon

Thaw spinach souffle. Lay 1 sheet of filo or strudel leaves on a flat surface. Keep remaining sheets covered with a damp towel to prevent them from drying out. Brush the sheet with melted butter. Fold in half crosswise. Brush again with butter. Cut lengthwise into 4 equal strips about 2 inches wide.

Place a scant teaspoon of spinach souffle in a corner of each strip. Do not overfill as filling will rise as it bakes. Fold the filo over spinach souffle, enclosing it and forming a triangle at the top of the strip. Continue to fold the strip, maintaining triangular shape. Brush top with melted butter. Repeat with remaining filo and spinach souffle. Triangles may be refrigerated completely covered overnight or frozen.

Before serving triangles, preheat oven to 400 degrees. Lightly butter baking sheets. Place thawed or frozen triangles on baking sheets. Bake 15-20 minutes or until golden. Sift powdered sugar over and sprinkle with cinnamon. Makes 36 triangles.