|Torn spinach||8 Ounce (6 cups)|
|Cream cheese||6 Ounce, softened (2 packages, 3 ounce each)|
|Crumbled feta cheese||2 Ounce (1/2 cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Frozen phyllo dough sheets||15 , thawed (18x14 inch rectangles)|
|Margarine/Butter||2⁄3 Cup (10.67 tbs), melted|
For filling, rinse spinach in cool water.
In a large saucepan cook spinach, covered, in just the water that clings to the spinach.
Reduce heat when steam forms; cook, covered, about 3 minutes or till tender.
In a small mixing bowl stir together cream cheese, feta cheese, Parmesan cheese, and pepper.
Stir in spinach; set aside.
Unfold phyllo dough; cover with a damp towel or clear plastic wrap.
Spread 1 sheet of phyllo dough flat.
Brush with some of the melted margarine or butter.
Top with another sheet of phyllo dough.
Brush with more margarine or butter.
Add another sheet, making a total of 3 sheets of phyllo dough; brush with margarine or butter.
Cut the stack, crosswise, into 2 inch strips.
Place 1 rounded teaspoon of filling near the end of each strip of phyllo.
Starting at the end, fold the dough repeatedly over the filling, forming a triangle that encloses the filling.
Repeat with remaining dough and filling.
Brush the tops of each triangle with the remaining margarine or butter.
Transfer to a freezer container or bags.
Seal, label, and freeze.
To serve, arrange frozen pastries on an un greased baking sheet.
Bake in a 375Â° oven for 15 to 20 minutes or till puffed and brown.
Serve warm or cool.