Spinello Spanakopita

6 sheet dough Phyllo Dough
1 stick Butter, unsalted
1 large Onions, raw
3 clove Garlic
12 oz Athenos Feta Cheese
3 large Egg, fresh, whole, raw
2 package (10 oz) yields Spinach, frozen
0.25 tsp Nutmeg, ground
1 tbsp Parsley, dried
2 tsp Dill weed, dried

Thaw phyllo before starting. Finely chop 1 sweet onion and sauté in large skillet for 5-10 minutes until soft. Add finely chopped garlic or crushed garlic and sauté for 2-3 minutes. Add herbs and nutmeg and stir. Add frozen chopped spinach to the same skillet and cook on medium until thawed and soft. Remove from heat. In medium bowl beat eggs until uniform. Shred or crumble feta then add to eggs. Add to spinach mixture when spinach is no longer hot. Melt butter and pour a little in bottom of 9x13” pan and place one phyllo sheet I. Pan. Pour a little more butter on phyllo sheet. Repeat with 2 more sheets with butter between each sheet. Pour spinach mixture over phyllo and spread evenly to edges. Pat down to make spinach layer even. Top with phyllo sheet then butter then repeat with remaining 2 phyllo sheets. Top with any remaining butter. Score top sheets with knife to make 8 pieces. Bake at 350 degrees for 45-60 minutes. Serve warm or room temperature. Leftovers can be reheated in very slow oven (250 degrees).

Serving Size: Makes 8 squares

Number of Servings: 8

Recipe submitted by SparkPeople user JHSPINELLO.