To get all of moisture out of frozen spinach, place it in tea towel and squeeze it until liquid is completely expelled

In a medium sized mixing bowl, place all ingredients, except butter and phyllo pastry

Mix or knead together to combine completely

Line a freezer container with plastic wrap

Moisten two tea towels, and wring out until just damp

Cut open plastic bag phyllo is housed in; slide out phyllo, and unroll

Take out one leaf; re-roll phyllo quickly inside parchment paper protector

Place phyllo on top of one damp tea towel, then lay second over phyllo rectangle of phyllo in front of you, vertically.

Using a pastry brush, brush lower half of rectangle with butter; fold top half onto buttered portion

Make 6 even vertical slices into strips; place a small amount of filling in each bottom right triangular corner of each strip of phyllo

Fold that over, and continue folding, triangularly, as you fold a flag, until you have completed one spanakopita triangle

Brush each with butter, and place in freezer container, covering gently with plastic wrap

Continue with remaining dough and filling; consistently be sure to keep phyllo covered with moist towels as it dries very quickly

Line each layer of freezer container with plastic wrap; seal tightly, label and date

Freeze up to 3 months.

Pre-heat oven to 400°F; bake 8-10 minutes until golden

Serve immediately with white gloves on a silver tray, of course!