1 tablespoon olive oil
3 scallions -- chopped
1 1/2 cups cooked spinach OR defrosted frozen chopped spinach
Salt and pepper to taste
1/8 teaspoon nutmeg
2 tablespoons snipped dill
8 ounces feta -- crumbled
2 eggs -- lightly beaten
1/2 package phyllo pastry
1/2 cup melted butter -- up to 3/4 cup
In a saucepan, heat the olive oil and gently cook the scallions in it until
tender. Stir in the spinach and cook for 5 minutes, stirring to help evaporate
excess moisture. Season to taste with salt and pepper and the nutmeg. Off the
heat, stir in the snipped dill, then stir in the feta and the eggs. Let this
filling cool completely.
To make the spanakopitas, preheat the
oven to 375 degrees. Lay 2 sheets of phyllo out and cover the rest with plastic
wrap. Cut the pastry lengthways into 3 strips. Work with one strip and keep the
others covered. Brush the strip with melted butter then place a heaped teaspoon
of the mixture at the bottom. Roll it up, tucking in the edges. Place it seam
side down on a baking sheet and lightly brush the surface with more butter.
Proceed this way until all the filling is used. Bake for 20 minutes or until
golden. Serve warm or cold.
Makes 25-30 rolls.