2 tbsp. olive oil
1 sm. onion, diced
1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry
1 egg
1/3 c. grated Parmesan cheese
1/8 tsp. pepper
About 1/3 lb. phyllo dough
1/2 c. butter, melted

Preheat oven to 425 degrees. Place package seam side down.

1. In two quart saucepan, heat olive oil over medium heat. Cook onion until tender, stirring occasionally. Remove from heat; stir in spinach, egg, cheese and pepper.

2. Cut Phyllo lengthwise into 2" wide strips. Place strips on wax paper then cover with damp towel.

3. Brush top of one strip of Phyllo. Place 1 teaspoon of spinach at short end of strip.

4. Fold strips diagonally over filling so the short edge meets the long edge. Continue to fold at right angles.