Instructions: Thaw spinach and drain. Mix with feta, salt and pepper. Whip egg and add to spinach and cheese mixture. Set aside.

Thaw phyllo dough according to package directions. Melt butter over stove or in microwave. Lay moist towel over phyllo sheets to prevent drying. Peel 1 sheet of phyllo out and place on clean surface. Working quickly, brush sheet with melted butter. Continue for 4 sheets. Keep phyllo covered. Stack the 4 sheets on top of each other. Cut stack of buttered phyllo into 8 strips. Unstack strips. You should have 32. Place 1 teaspoon of spinach mixture at the end of each strip. Fold one corner of the strip over the mixture to form a triangle. Then fold the triangle up to form a 90-degree triangle; repeat this process until youOve folded the entire strip.

Continue this process for each strip. Place triangles on a lightly greased cookie sheet. Bake at 350 degrees for 8 to 12 minutes, or until golden brown.

Note: To freeze spanikopitas, allow them to cool after baking. Store them in an airtight container or freezer-style zipper bags. Freeze up to 6 months. When ready to use, defrost and microwave for 1 to 2 minutes or until warm to touch.

Tyropita variation: Substitute 1 cup ricotta or cream cheese for spinach.

Makes approximately 32 spanikopitas.

Prep time: 35 minutes.

Cook time: 12 minutes.

NOTES : Sonja Tejeda recommends recipes that can be made ahead and frozen until party day. This is one of her favorites; she says they store just fine in the freezer for up to six months.

Note: The cook time is per batch.

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