Stuffed Phyllo Pastries

• 1 package (10 ounces) frozen chopped spinach, thawed
• 1 pound feta cheese, crumbled
• 3 ounces grated Parmesan cheese
• 2 large eggs, beaten
• 1 teaspoon nutmeg
• 1/2 teaspoon pepper
• 1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
• 1 to 1-1/2 cups unsalted butter, melted

1. To make filling, press spinach in fine strainer to remove all excess moisture; combine with cheeses, eggs, nutmeg and pepper. Set aside.
2. To assemble pastries, have the following ready: melted butter, pastry brush, knife, a clean, slightly damp towel, the filling,
3. and large work surface. Open box of dough; carefully unfold sheets. Pull off 2 sheets; place together on work surface and brush lightly with butter. Pull off another sheet. Place directly over others; brush again with butter. Repeat until you have layered 5 sheets. Cover unused dough with damp towel.
4. Cut prepared layers in half vertically, then cut halves into 6 strips vertically. Place 1-1/2 teaspoons of filling at the top of each strip. Fold each strip into triangles (as you would fold a flag), starting at bottom near filling. Repeat with additional layers of phyllo dough until the filling is gone. Place pastries on ungreased
5. ; brush with butter.
6. Bake at 400u0b0 until golden brown, about 10-15 minutes. (Uncooked pastries can be frozen for later use. Frozen pastries can go directly into oven, but baking time must be increased.)

feta cheese, parmesan cheese, eggs, nutmeg, pepper, frozen phyllo dough, unsalted butter

Taken from www.tasteofhome.com/recipes/stuffed-phyllo-pastries/ (may not work)