2 tbsp. olive oil
1 onion, diced
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed
1 egg
1/3 c. Parmesan, grated
1/8 tsp. pepper
Phyllo dough
1/2 c. butter

In pan over medium heat in oil, cook onion until tender. Remove from heat and stir in spinach, egg, cheese, and pepper.

Cut phyllo dough into 2-inch wide strips. Place strips on waxed paper and cover with damp towel. Brush top of 1 strip with melted butter.

Place 1 teaspoon of spinach mixture at short end of strip. Fold over at right angles continuing until a triangle is formed. Repeat with remaining phyllo strips. Place triangles on cookie sheet; brush with butter. Bake at 425 degrees for 15 minutes.

PITAS:

Mix 1/4 pound Feta cheese, crumbled, with 1/2 cup Ricotta, 2 tablespoons chopped parsley, 1 egg, and 1/4 teaspoon pepper. Fill phyllo and bake as above.