Spanakopita

Ingredients

• 1 cup fresh spinach (leaves only and well packed)
• 1 teaspoon olive oil
• 3 green onions, chopped
• 2 tablespoons fresh dill, chopped
• 4 tablespoons feta cheese, crumbled
• 2 eggs, beaten
• salt, to taste
• black pepper
• 1/4 cup butter (melted)
• 6 sheets phyllo pastry
• 1 pinch ground nutmeg

Directions

1. 1

   Preheat oven to 375 degrees F & wash spinach and place in boiling salted water for about 3 minutes. Drain and rinse in cold water. Squeeze out all excess moisture and set it aside.

2. 2

   Heat oil in a saucepan and add onion, spinach and dill. Cook on high for 3 minutes until onions soften. Remove and cool. Combine the cooled spinach mixture with feta, eggs and salt and pepper. Set aside.

3. 3

   Work with ONE sheet of phyllo at a time. Cut each sheet of phyllo into 5 long, equal strips. Brush one strip with melted butter. Cover with a second strip and butter again. Lay strip down vertically in front of you. Spoon a heaping teaspoon of filling in bottom corner of strip. Fold over in half diagonally creating a triangle. Continue folding over into triangular shape until you reach end of strip. Repeat with remaining strips. Brush tops with a little more butter. Place triangles on a baking sheet and bake for about 15 minutes until golden.