1/4 c. olive oil
1/2 c. chopped onion
2 eggs
16 oz. crumbled Feta cheese
3 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1/2 c. minced fresh parsley
1 tsp. dried oregano leaves, crushed or 2 Tbsp. fresh oregano, chopped
freshly grated nutmeg
salt and black pepper
1 (16 oz.) pkg. frozen phyllo dough, thawed
2 c. margarine, melted

Preheat oven to 375°. Heat oil over medium-high heat in small skillet. Add onion. Cook and stir until translucent. Beat eggs in large bowl; stir in onion, Feta cheese, spinach, parsley and oregano. Season with nutmeg, salt and pepper.

Remove phyllo from package; unroll and place on large sheet of waxed paper. Fold phyllo crosswise into thirds. Use scissors to cut along folds in thirds. Cover phyllo with large sheet of plastic wrap and damp clean kitchen towel. Lay 1 strip of phyllo at a time on a flat surface and brush with melted margarine. Fold strip in half lengthwise; brush with margarine again.

Place rounded teaspoonful of spinach filling on 1 end of strip; fold over one corner to make triangle. Continue folding end to end, as you would fold a flag, keeping edges straight. Brush top with margarine. Repeat process until all filling is used. Place triangles in a single layer, seam side down, on ungreased baking sheet. Bake 20 minutes or until lightly browned. Serve warm. Makes 5 dozen appetizers.