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Line a freezer container with plastic wrap
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Moisten two tea towels, and wring out until just damp
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Cut open plastic bag phyllo is housed in; slide out phyllo, and unroll
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Take out one leaf; re-roll phyllo quickly inside parchment paper protector
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Place phyllo on top of one damp tea towel, then lay second over phyllo rectangle of phyllo in front of you, vertically.
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Using a pastry brush, brush lower half of rectangle with butter; fold top half onto buttered portion
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Make 6 even vertical slices into strips; place a small amount of filling in each bottom right triangular corner of each strip of phyllo
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Fold that over, and continue folding, triangularly, as you fold a flag, until you have completed one spanakopita triangle
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Brush each with butter, and place in freezer container, covering gently with plastic wrap
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Continue with remaining dough and filling; consistently be sure to keep phyllo covered with moist towels as it dries very quickly
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Line each layer of freezer container with plastic wrap; seal tightly, label and date
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Freeze up to 3 months.