Same ingredients, just a different presentation.
Preheat oven to 375 degrees F
Squeeze out all excess moisture from the defrosted spinach and reserve.
Heat oil in a saucepan and add onion, spinach, parsley and dill.
Cook on high for 2 minutes until onions soften.
Combine the cooled spinach mixture with feta, eggs and salt and pepper.
Cut into 8 equal squares/rectangles (this all depends on how the phyllo is packaged).
Work with 1 pile of phyllo at a time.
Wrap remaining phyllo up in tea towel.
Spoon the filling into each phyllo lined cavity.
If the dough is starting to dry out a little brush with more butter.
Bake at 375 F in middle rack of oven for about 20 minutes or until golden.
Serve warm as an appetizer or along with your main course.
Makes about 20 cups.
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