This is a take off on the Cheese Triangles (Spanakopita).  Another recipe that every ones grandmother made the  “one true way”.

Ingredients:

• 1 lb filo dough
• 3/4 lb butter – melted
• 6 eggs – beaten
• 1 1/2 lbs Jack cheese, grated
• 1/2 lb feta cheese, crumbled

Directions:

1. Preheat oven 425°.
2. Mix cheeses with beaten eggs.
3. Brush melted butter in a 9 x 13  pan.
4. Place sheet of filo, cut to size, in the pan.
5. Brush with butter.
6. Repeat 10 times.  (you can use the scrap pieces in layers also).
7. Spread 1/2 the cheese mixture (easier with a large spoon).
8. Layer 10 more sheets of filo – buttering each.
9. Spread rest of cheese mixture.
10. Layer rest of filo sheets brushed with butter.
11. Cut into serving size squares.
12. Bake for 20 – 25 minutes – until brown.
13. Cool for 10 minutes.
14. Recut the squares.

Serves: 8

Source:  Needed a cheap entree for a fundraiser lunch

Note:   You can add to the cheese layers a layer of well drained spinach (squeeze it with your hands), well drained sauted onions/mushrooms, and/or bay shrimp or chicken or even cooked ground lamb.  Yum.

You can make spanakopita the evening before.

 Uncooked or already cooked spanakopita will freeze well. Be sure to have it well covered to avoid freezer burn. No need to thaw before baking.

Tips for best results with filo dough:  

1. The dough must be thawed properly; too much moisture will make the dough or sheets sticky and hard to manage.  When thawing, do not remove the phyllo (fillo) from the package, just place it in the fridge 12-14 hours before using.
2. Before you begin assembling the spanakopita casserole, unroll the thawed phyllo (fillo) sheets and place them carefully between two ever-so-slightly damp kitchen cloths. This helps the sheets remain lenient so they won’t tear too much.
3. Phyllo (fillo) sheets will tear, and that’s perfectly fine. Just make sure you save a couple good sheets for the top of the spanakopita casserole.
4. Do not skimp on the butter or oil ; but do not overdo it either. You need to brush each of the layers with a little butter/olive oil.