Spanakopita - a greek mouthful

Whoops, by now you probably threw the phyllo pastry out. Hopefully you are optimists and its safely sitting on your fridge shelf. This recipe is a favourite for snacks at parties, you can cut them bigger or smaller as you please. They freeze well, I prefer to bake them then freeze and reheat. Alternatively, freeze raw but separate them carefully before freezing. The folding seems complicated, but practice with a piece of paper first and you will realise it is easy.
Listen to the voice of experience.....don't cream the spinach! It makes the spanakopita filling bright green and although it tastes fine, the looks are a bit off putting!
I normally use all the filling up with one box of phyllo and get 48 pies. A standby box of phyllo may donate 2-3 sheets.
                                        Spanakopita
1 onion, chopped or 8 spring onions , chopped
4T(60ml) Butter
4T(60ml) flour
1 cup milk
1packet spinach, blanched and well squeezed to remove excess liquid, chopped finely
150g feta cheese, cut into cubes
150g cheddar cheese, grated
3 eggs
1/2t nutmeg
1T mint, chopped
salt if needed and pepper
1 pkt phyllo
Extra butter, melted
Sesame seeds, optional

Melt butter, fry onions till soft and translucent. Add flour and cook 1 minute, stir in milk and cook till thickened. Turn heat off and add all other ingredients (except pastry and extra butter!). Taste before adding salt. Leave to cool.
Unwrap pastry and cover with a damp tea towel. Use 1 sheet, brush with butter and lay 2nd sheet on top, butter again. Using a pizza cutter, cut 5 0r 6 strips of pastry along the length. Place a teaspoon of filling on the bottom edge, you will have to experiment to see how generous you can be. Too stingy and its flat, too generous and it all pops out! I tend to be generous rather!
NOW, listen carefully and try it with some paper!....Take the bottom right hand corner and fold it across the filling to the left, to form the start of a triangle. Take the bottom point and fold it up, not across. Keep repeating, one over and 1 up till you have rolled up the pastry. Make sure you keep the corners sharp and sides straight. Cut off excess flap if necessary. Brush with more butter and sprinkle seeds if wanted. Bake @200C for 15-20minutes till golden. Don't be too greedy, you WILL burn your mouth if you gobble one too quickly. Keeps in the fridge for 3 days and reheats well.
ENJOY, ENJOY, ENJOY