Spanakopitta

By cartwohl

Ingredients

• 3 tbsp olive oil
• 1 large onion, chopped
• 1 (10 ounce) packages frozen chopped spinach, (thawed,drained and squeezed dry - or 2 lg bunches fresh spinach
• 1 1/2 tablespoons chopped fresh dill
• 3 tablespoons bread crumbs
• 1 /s lb feta cheese, crumbled
• 3 eggs, lightly beaten
• 1/4 tsp fresh grated nutmeg
• salt and pepper
• 1 (24 ounce) package phyllo dough
• 3/4 lb butter, melted

Details

Servings 24
Preparation time 90mins
Cooking time 110mins

Preparation

Step 1

Preheat oven to 425 degrees F

Heat olive oil in a large saucepan over medium heat.
Slowly cook and stir onions until softened.
Mix in spinach, dill and bread crumbs
Cook approximately 10 minutes, or until most of the moisture has been absorbed.
Remove from heat.
Mix in feta cheese, eggs, nutmeg, salt and pepper.
Lay phyllo dough flat and brush with butter.
Cut into 2 1/2" strips.
Place a small amount of spinach mixture at the end of each strip of dough.
Fold phyllo into triangles around the mixture.
Brush with butter.
Place filled phyllo dough triangles on a large baking sheet.
Bake in the preheated oven 20 minutes, or until golden brown.