Spanakopita

Spanakopita

From: Cuisine at Home, Issue No.75
Makes: 16 servings
Total time: 1 1/2 hours
Nutrition: per serving- 179 cal; 12g fat (4g sat); 50mg chol; 322mg sodium; 13g carbs; 2g fiber; 7g protein.

Ingredients:

• 1 cup diced onion
• 1 cup diced fennel
• 1 cup diced scallions
• 7 tbs extra virgin olive oil
• 1 1/2 lbs frozen chopped spinach, thawed
• 1  cup chopped fresh parsley
• 1/2 cup chopped fresh dill
• 2 eggs beaten
• 1/2 cup grated Parmesan cheese
• 8 oz feta cheese, crumbled
• salt and pepper
• 1 egg yolk
• 1 tbs milk

Instructions:

1. Preheat oven to 350 degrees. Brush bottom of an 8-inch square dish with olive oil.
2. Sweat onion, scallions, and fennel in 3 tbs of olive oil in a large pot over medium heat, covered, until vegetables are translucent, 10-15 minutes.
3. Stir in spinach, parsley, and dill. Cover; allow spinach to warm through.
4. Drain spinach mixture and squeeze dry, in batches, in a towel. Allow mixture to cool. Cut Stack of phyllo sheets into an 8-inch square.
5. Combine spinach mixture, 2 eggs, feta, Parmesan, salt and pepper.
6. Layer 10 sheets of phyllo dough in prepared dish, brushing some of the remaining 4 tbs olive oil lightly over each layer. Top phyllo with spinach mixture. Layer remaining phyllo over spinach mixture, brushing each sheet lightly with oil.
7. Whisk together egg yolk and milk; brush on top sheet of phyllo. Using a knife, cut evenly spaced 1-inch slits in phyllo layers down to the filling.
8. Bake spanakopita 30-35 minutes. Serve it hot or at room temperature.