1 10 oz. package frozen chopped spinach, thawed and well drained
1 package (8 oz.) feta cheese, crumbled
1 package (3 oz.) cream cheese softened
1 large onion, chopped (about 1 cup)
1 egg beaten
1/4 tsp. garlic powder
5 tablespoons margarine or butter
18 sheets Pepperidge Farm Phyllo Dough, thawed
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Preheat oven to 350o
In skillet over medium-high heat, heat 1 tablespoon margarine. Add onion and cook until tender. Add spinach and cook 4 minutes or until liquid evaporates. Remove from heat. Stir in feta cheese, cream cheese, egg, and garlic powder.
In cup melt remaining margarine. Unfold dough. Remove 2 dough sheets, leaving remaining dough covered with plastic wrap. Brush with margarine. Repeat with 4 more dough sheets stacking each on top of the previous sheet. Repeat with remaining sheets making 3 stacks in all. Cut each stack crosswise into 5 (3 inch) strips. Place about 2 tablespoons spinach mixture at end of each strip. Fold one corner of strip over spinach mixture to form a triangle. Fold triangle over toward strip. Continue folding until entire strip is folded into a triangle. Place on a greased baking sheet. Brush with margarine.
Bake for 20 minutes, or until golden.