Chef Maxwell's
Spanokopita

4 ounces onion, small diced
6 ounces unsalted butter, melted
24 ounces fresh spinach, cooked and cooled or frozen spinach thawed
1 T fresh mint, chopped
1 pound feta cheese, crumbled
3 eggs beaten Salt and pepper to taste
1 pound phyllo dough

Directions: Sauté the onions in 1 T of butter until tender. Remove and cool. Combine the cooled onions, spinach, mint, feta and beaten eggs. Season with salt and pepper and mix well. Spread one sheet of phyllo dough on the work surface; brush with melted butter. Place another sheet of phyllo on top of the first; brush it with butter. Place a third sheet of phyllo on top of the second and brush it with butter. Cut the dough into 2-inch wide strips. Starting with the end of the dough strip with the spinach, fold one corner of the dough over the spinach mixture to the opposite side of the strip to form a triangle. Continue folding the dough, keeping it in a triangular shape, like point-folding a flag. Place the phyllo triangles on a sheet pan and brush with melted butter. Bake at 375 degrees until brown and crispy, approximately 20 minutes.