Spanakopita Triangles

4 10-ounce packages frozen chopped spinach, thawed
1/4 cup olive oil
1 medium yellow onion, finely chopped
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound feta cheese, rinsed and crumbled

4 beaten eggs
3/4 pound butter, melted
1 pound phyllo dough, thawed according to package directions

If using frozen spinach, squeeze all of the excess water from the spinach -- it should be very dry. In a large frying pan, saute the onion over medium heat in the olive oil until onion is golden. Add spinach and cook until mixture becomes dry. Put spinach mixture in a large bowl and add salt, pepper, feta and eggs. Combine well with a wooden spoon.

Take one phyllo sheet and place it on a cutting board with the longer ends at the top and bottom of your cutting board. Spread some melted butter over entire sheet. Put another phyllo sheet on top. Butter this one, too. Then cut the sheet into six even strips, cutting from top to bottom of the cutting board.

Place a teaspoon of the spinach mixture at the end of the phyllo strip closest to you. Fold up into small triangles (like making paper footballs from elementary school or folding a flag) and then brush each triangle with butter, making sure to seal the loose ends. Repeat with each strip. If serving immediately, place on an ungreased cookie sheet and bake in a 350-degree oven for 15 minutes or until golden brown.

The triangles may be frozen at this point -- freeze one layer on a cookie sheet and reheat in a 350-degree oven for about 20 to 25 minutes or until lightly brown.

Makes about 4 dozen.