Spanikopita Triangles

First, make the filling: saute/strain/saute a pound of frozen spinach until it's dry. In a mixing bowl mash together a half-cup-plus of feta cheese [ed note: maybe a full cup would be better] with a half-cup of cottage cheese. Add 2 lightly beaten eggs, the spinach, a quarter cup dill (don't go too far out of your way to get this), and ground nutmeg.

Now take your (fully defrosted!) filo dough (find this in the supermarket's frozen section) out and take out four squares. Cut each square into four fat strips. Be prepared to make many more middle eastern pastries soon, because the remaining dough will only keep for a few weeks in the freezer!

Brush the top-side of the first rectangle with oil. Plop a spoonful of filling near one end, fold over once, then start folding triangularly all the way down. There is a knack of sort of folding in the corners as you go, by which you can avoid making the pastries too flat.

Repeat.

Bake at 350 for 25 minutes.

If we carefully consider the ratio of the deliciousness of this dish divided by the amount of work it takes to prepare, and add to this fraction the value p sub t where p is the amount of pleasure it will give tonight to roll up the pastries, we find that we should restrict our preparation of this dish to days when we're feeling like doing some arts and crafts.