1 lb. fresh or frozen Filo dough
8 oz. cream cheese
3/4 lb. feta cheese, crumbled
2 eggs, slightly beaten
2 pkg. frozen spinach, thawed and drained
1/2 c. grated Romano cheese
1 c. creamy ricotta cheese
1/4 tsp. salt
1/4 tsp. pepper
3/4 lb. melted butter

Thaw Filo dough according to directions on package. Cover with Saran wrap and damp towel to prevent from drying out. Blend cream cheese, Romano, ricotta and feta; add eggs, spinach, salt and pepper, blending well. Cut each piece of Filo in half top to bottom (all sheets can be cut through at same time). Take one piece of Filo and fold in half forming long strip then fold in half again the same way using melted butter between each fold.

Put 1 tablespoon of filling on one end and fold corner over to make triangle. Continue folding from side to side to the end of strip. (Resembles a folded flag.) Proceed using all Filo and fillings. Put seam side down on ungreased cookie sheet. Bake at 350 degrees for 20 minutes. They freeze great. Thaw before baking. Do not bake before freezing.