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SPINACH IN PHYLLO
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
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2 lb Spinach, fresh
2 c Onion -- minced
2 tb Olive oil
5 Garlic cloves -- crushed
pn Nutmeg
pn Fennel
pn Salt, pepper
1 pk Phyllo, whole wheat
1/4 c Corn oil or soy margarine,
-melted
Preheat oven to 375.
Boil 2 quarts of salted water. Place spinach in the
boiling water for 2 to 3 seconds and remove.
Place in colander, rinse under cold water and squeeze
out excess water.
Saute onions in olive oil until soft, about 6 to 8
minutes. Add garlic and cook for 2 to 3 minutes. Set
aside.
When onions and garlic have cooled, mix them with
spinach and add seasonings. Set aside.
Place a phyllo sheet on a dry work surface. Using a
pastry brush, lightly coat it with corn oil. Place a
second sheet over the first and brush with oil.
Fold the phyllo into thirds vertically, making a strip
about 4" wide.
Place 2/3 cup of spinach filling on bottom left corn
of phyllo. Encase it by folding the left-hand, bottom
corner over the filling, forming a triangle with two
equal sides.
Continue folding at a right angle to the end of the
strip.
Repeat with remaining phyllo sheets until all filling
is used.
Bake for 12 to 15 minutes until golden brown.
Serve immediately or store up to one week in
refrigerator or freeze.
Per serving: 214 cal; 6 g prot; 168 mg sod; 18 g carb;
14 g fat; 0 mg chol; 84 mg calcium
Vegetarian Gourmet, Autumn 1992/MM by DEEANNE
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