1. Put spinach in microwave safe bowl and heat for about 5 minutes. Enough to soften the leaves and allow the moisture to be squeezed out. Allow to cool a bit before squeezing in layers of paper towel or a tea towel. The drier, the better.
2. In a separate bowl, combine feta with eggs, dressing and seasonings. Put in as much dressing as you like. This is your main flavouring so if you want to taste the feta, go light. If you want to taste the seasoning, add more. You don't want the mixture to be too runny though. Too much liquid will cause the pockets to burst while baking.
3. Once you've removed the moisture from the spinach, add it in bits to the feta mix. After you've got that mixed together, you're ready to start with the filo.
4. Work quickly with the filo as it dries very fast and will break into pieces. Pull off about 3 sheets to make your first pocket. Cover the remainder with a damp paper towel to keep from drying out.
5. Start by placing about 3/4 to 1 cup of filling just right of centre at the bottom of your sheets. Form filling into a triangle, leaving the bottom right corner empty. You want enough corner left to fold up over the filling to begin with.
6. Fold the left half over the right, lengthways. Now, start folding the filling portion towards the top corner. If you end up with any extra ends, tuck neatly under. Place on baking sheet and brush with olive oil to prevent drying out.
7. Repeat steps 4-6 until filling is all gone.
8. Place into oven pre-heated to 350 degrees F. Bake for 10 to 15 minutes, until tops start to brown all over.
Makes 6 large 'meal size' pockets. Serve with Tzatziki and your favourite entrée or as an appetizer by cutting into smaller pieces.