#spincah

Thaw 1 16-oz. box of phyllo dough in your refrigerator for 24 hours.  Thaw a 16-oz. bag of frozen spinach for about 6.  When you are ready to cook chop up 1 1/2 medium onions.  Zeus (zest and juice) a lemon.  Chop 1/4 cup fresh mint, if you want.

In a medium skillet over medium heat, heat 3 Tbs. butter until it starts to sizzle.  Add onions, 1 tsp. kosher salt and 1/2 tsp. crushed red pepper.  Cook about 6 or 7 minutes, stirring occasionally.  Your onions should be turning golden by now.  Add spinach, lemon zest and juice, 1/2 tsp. nutmeg, and mint.  Cook about 5 more minutes, or until most of the liquid is evaporated.  Remove from heat.

Preheat oven to 350F.  Melt 1 stick of butter in a small pot.  Lay 1 sheet phyllo on your work surface.  Brush with butter.  Place another sheet on top.  Butter again.  Fold in half so that it forms a long strip.  Brush with butter.  Place 1/4 cup spinach mixture in the corner of one end of your strip, then fold the dough up like flag.  Brush the triangle with butter and place on a large, parchment lined baking sheet.

Once you are out of spinach bake the pies 25-30 minutes, or until golden brown.

Don't worry if you mangle a few sheets of the phyllo dough, you should have some extra.  Also, keep the sheets you aren't currently working on under a damp paper towel.