Spanakopita – – egg (beaten), onion (chopped finely), feta cheese, cream cheese, spinach (frozen), parsley (Fresh, chopped), oregano, garlic powder, phyllo dough (defrosted), butter (melted), Defrost the spinach, drain of excess liquid and chop; In a bowl, combine egg, onion, feta cheese, cream cheese, spinach, parsley, oregano and garlic powder. Mix completely and chill for 1 hour. ; Phyllo is delicate. Set aside the 6 sheets between damp tools to prevent it from drying out. Refreeze the remainder of the phyllo package immediately. ; On a large surface, place one layer of phyllo and brush with melted butter. Add another layer of phyllo. Brush with more butter. Cut 2" strips of the layered phyllo. ; Place a teaspoon of filling on one end of the strip. Fold like a flag into a triangle, enclosing the filling and maintaining the triangle shape. ; Place on a sheet pan and bake at 375 degrees F for 20 minutes. ; Serve hot with Tzatziki (Greek Yoghurt & Cucumber Sauce). ; –