Spanakopita

1 stick (1 1/2cup) plus 1 Tbls unsalted butter

1 lb baby spinach

½ lb feta, crumbled (scant 2 cups)

½ tsp freshly grated nutmeg

10 (17 x 12) phyllo sheets – thawed if frozen

1. Melt 1 Tbls butter in a 12- inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat & cool about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, ½ tsp salt and ½ tsp pepper.

Preheat oven to 375 F

2. Melt remaining 1 stick butter in a small saucepan & then cool.

3. Cover phyllo stick with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.

4. Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered). Top with another phyllo sheet and more butter. Cut butter phyllo stack crosswise into 6 (roughly 12 x 2 ¾) strips.

5. Put a heaping tsp of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling & form a triangle, Continue folding strip like a flag. Put triangle, seam side down on a large baking sheet and brush top with butter. Do same with rest of phyllo.

6. Bake triangles in middle of oven until golden brown, 20 to 25 minutes.