Greek Spinach-And-Cheese Pastries

• 2 (10-ounce) packages frozen chopped spinach, thawed and drained
• 2 large eggs
• 2 cups (8 ounces) shredded sharp Cheddar cheese
• 1 cup (4 ounces) crumbled feta cheese
• 3/4 cup thinly sliced green onions
• 1 1/2 tablespoons dried or 1/2 cup chopped fresh dillweed
• 1/2 cup chopped fresh Italian parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (16-ounce) package frozen phyllo pastry (22 sheets), thawed
• Vegetable cooking spray

1. Combine first 9 ingredients in a large bowl; set aside.
2. Unfold phyllo, and cover with a slightly damp towel to prevent pastry from drying out.
3. Place 1 sheet of phyllo on a flat surface covered with wax paper; coat with cooking spray. Top with another sheet of phyllo; coat with cooking spray. Cut crosswise into 6 (2 1/2-inch-wide) strips.
4. Place 1 tablespoon spinach mixture at base of each strip; fold the right bottom corner over to form a triangle. Continue folding back and forth into a triangle, gently pressing corners together.
5. Place triangles, seam side down, on ungreased baking sheets; coat triangles lightly with cooking spray.
6. Repeat procedure with remaining phyllo sheets, cooking spray, and spinach mixture.
7. Bake pastries at 350u0b0 for 12 to 14 minutes or until golden. Serve immediately.
8. Note: Unbaked appetizers may be frozen up to 2 weeks. Freeze on baking sheets until hard; then freeze in airtight containers. Bake, unthawed, as directed above.

eggs, cheddar cheese, feta cheese, green onions, fresh dillweed, fresh italian parsley, salt, pepper, frozen phyllo pastry, vegetable cooking spray

Taken from www.myrecipes.com/recipe/greek-spinach-and-cheese-pastries (may not work)