Spanikopita - Spinach Pie Pockets

Ingredients:

1 bunch green onions chopped

2 bxs frozen chopped spinach thawed and squeezed dry

2 T dried dill weed

3 T dried parsley

1/2 t salt

1/4 t pepper

1/4 C milk

1 lb Feta Cheese

4 eggs lightly beaten

1 pkg Fillo Dough

1/2 lb melted butter

Preheat oven to 300F. Mix all ingredients in a large bowl except fillo and melted butter. Open fillo and place under a damp, not wet, towel. Working quickly, remove 1 sheet of fillo and brush with melted butter. Place 1 tablespoon of spinach mixture in the middle of the short side of fillo, approximately 1 inch from bottom edge. Roll bottom edge up over the spinach mixture followed by one side of fillo and then the other. Then completely roll fillo up to make a roll approximately 3" wide by 1" diameter. Place seam side down on cookie sheet. Repeat with remaining fillo and spinach mixture. Place 2" apart on pans. These rolls/pockets can be frozen at this point for later use. Bake unfrozen pockets for 25 minutes or until golden brown.

If freezing, freeze on cookie sheet and then transfer to desired bag or container to store in freezer. To cook, remove desired amount of pockets from freezer. Place on cookie sheet and bake at 300F for 30 minutes or until browned.