1 (10 oz.) pkg. frozen chopped spinach, thawed
1/3 c. minced onion
2 tbsp. butter, melted
1 c. grated Parmesan cheese
3/4 c. (3 oz.) shredded sharp cheddar cheese
1 egg, beaten
3 tbsp. soft bread crumbs
1/2 tsp. garlic powder
1/2 tsp. ground red pepper
1/4 tsp. salt
Dash of hot sauce
1/2 (16 oz.) pkg. frozen phyllo pastry, thawed
1 c. butter, melted & divided
Paprika
Fresh spinach leaves

Drain thawed spinach well, pressing between paper towels until barely moist. Saute onion in 2 tablespoons butter in a skillet until tender. Add spinach, Parmesan cheese and next 7 ingredients; stir well.

Cut sheets of phyllo lengthwise into 3-inch strips. Working with 1 strip at a time, brush each strip lightly with melted butter. keep remaining strips covered. Place 2 teaspoons spinach mixture at base of phyllo strip; fold the right bottom corner over to form a triangle. Continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo strips, melted butter and spinach mixture.

Place triangles, seam side down, on ungreased baking sheets. Brush tops lightly with remaining melted butter. Bake at 325 degrees for 30 to 35 minutes. Drain on paper towels. Sprinkle triangles with paprika. Serve on a bed of fresh spinach leaves. Yield: 3 1/2 dozen.