Spanakopita

• fresh spinach↗1 cup

  leaves only and well packed

• olive oil↗1 teaspoon
• green onions, chopped↗3
• fresh dill, chopped↗2 tablespoons
• feta cheese, crumbled↗4 tablespoons
• eggs, beaten↗2
• salt↗

  to taste

• black pepper↗
• butter (melted)↗1⁄4 cup

  melted

• sheets phyllo pastry↗6
• ground nutmeg↗1 pinch

Step-by-step instructions

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.