2 (10 oz.) pkg. Birds Eye chopped spinach, thawed & drained
1 1/2 c. butter
1/4 c. olive oil
3 scallions (green onions), chopped fine
1 sm. onion, finely chopped
1/4 c. dill, chopped fresh if available
1/2 c. fresh, finely chopped parsley
1/2 c. shredded mozzarella cheese
1 container (15 oz.) ricotta cheese
1/2 lb. feta cheese
4 oz. cream cheese
1/2 c. grated Romano cheese
3 eggs, beaten
1 env. Good Seasons Italian salad dressing mix
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. pepper
1 (16 oz.) pkg. phyllo pastry dough (Apollo brand)

Thaw and drain spinach well. Melt 2 tablespoons butter with the olive oil in a skillet. Saute onions, scallions, dill, parsley, salt and pepper until golden brown. Set aside to cool.

In a large mixing bowl, beat eggs with nutmeg and salad dressing mix. Stir cheeses, spinach and sauteed mixture into egg mixture. Combine well.

Melt remainder of butter in saucepan. Unfold phyllo pastry sheets (very carefully). Lay out two sheets of the phyllo horizontally on a clean, flat surface and cut into about six strips. Brush the top of the phyllo strips with the melted butter. Place a spoonful of the spinach mixture at one end of each strip. Fold the strips diagonally until it forms a triangle. Brush top of each pastry with melted butter. Place triangles on an ungreased cookie sheet.

Bake in a 375 degree oven for 15-20 minutes or until golden brown. Serve warm as an appetizer. Makes about 80 small appetizers. Cut the dough into larger size strips if a larger appetizer is desired.

When working with phyllo keep the dough covered with wax paper and a damp towel to prevent drying out.