Laura made this for us the last time we visited Port A. It is so good. Thanks, Laura and Brandt.

1/2 box of phyllo dough thawed                                    2 cloves of garlic chopped
1 large bag of frozen spinach                                     2 eggs beaten
thawed and drained 2 cups feta cheese
2 sticks of butter melted seasoning to taste
1 large onion chopped Seasoned bread crumbs or
1 bunch green onions chopped Panko bread crumbs

Saute the onions and garlic in a skillet with a little olive oil; set aside and let cool. In a large mixing bowl, combine the sautéed vegetables, eggs, feta cheese and spinach. Mix well.

Assemble
Lay out 1 sheet of phyllo dough, brush with butter, sprinkle with some of the bread crumbs; do this for a 4 sheet stack

Cut into 4 squares. Put 1 scoop of spinach mixture in the middle of easy square and fold corners to the middle. Brush top of each sealed square with butter and sprinkle with salt. Repeat twice more, making 12 stuffed squares. I stick them in the freezer while cleaning up. Take them out of freezer and bake for 20 minutes at 400 degrees.