I Heart Spinach Pockets

Spinach Souffle in Phillo

2 (20 oz.) bags of chopped frozen spinach

2 med. onions, chopped

1 lb. Muenster cheese, grated

2 eggs

2 sticks butter, melted

2 tbsp. oil

1 lb. box phillo

Salt

sesame seeds

Defrost spinach and drain. Saute onion in oil, when wilted add spinach and cook for 2 minutes. Leave spinach bright green. Drain liquid from mixture. Add eggs, cheese and dash of salt to spinach and onion mixture. Set aside. Brush a sheet of phillo with melted butter and place it in a flat 3 quart baking dish. Repeat procedure until 1/2 of phillo has been used. Spread with spinach mixture and top with buttered sheets of remaining phillo. Sprinkle with sesame seeds and refrigerate for 5 minutes. Cut into squares about 2 inches. Bake at 350 degrees uncovered until top is golden.