1 onion, chopped

3 tablespoons (45 ml) olive oil

14 cups (3.5 litres) fresh spinach, trimmed and washed (2 bags of 340 g)

3 cloves garlic, finely chopped

1 teaspoon (5 ml) dried thyme

1 teaspoon (5 ml) dried oregano

1 teaspoon (5 ml) fennel seeds, ground

1 egg, beaten

1 1/2 cups (375 ml) crumbled feta cheese

Pepper

4 sheets phyllo dough

1/4 cup (60 ml) butter, melted

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a saucepan, soften the onion in the oil. Add the spinach and garlic. Cook until the spinach has wilted. Remove from the heat. Drain the spinach. Add the thyme, oregano, fennel seeds, egg and cheese. Season with pepper. Blend well.

Layer 2 sheets of phyllo dough, brushed with melted butter in between. Cut into four strips lengthwise. Repeat with the other two sheets.

Place 60 ml (1/4 cup) of filling at one end of each strip. Fold the dough into a small triangle. Fold the triangle over itself several times to form a small turnover.

Place the triangles on a baking sheet lined with parchment paper. Brush with melted butter.

Bake for about 30 minutes or until lightly browned.

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