Ingredients

• 1 onion, julienned
• Olive oil
• salt and pepper
• 1/2 tsp nutmeg
• 1 large bunch spinach (stems removed) or baby spinach
• 5-10 leaves mint, minced
• 1 egg, beaten
• 1 lb feta cheese
• 1/3 cup butter
• 1 package (18 sheets) phyllo pastry

Instructions

• Heat olive oil in a large heavy skillet under medium-low heat.
• Add onion, seasoning and nutmeg and sweat for 5-10 minutes or until onion is soft and translucent.
• Add spinach, adding in batches if necessary, and cook until spinach is wilted.
• Stir in mint and remove skillet from heat.
• Stir in beaten egg.
• Crumble feta into skillet and stir mixture together.
• Melt butter in a saucepan (do not overheat).
• Preheat oven to 375° F.
• On a dry, clean surface, lay out a sheet of phyllo and brush it with butter.
• Lay a second sheet, butter it, then lay a third sheet and butter it.
• Slice the stacked sheets widthwise into five strips (for larger pastries) or six strips (for smaller ones).
• Place a spoonful of filling on one end of the first strip and fold the strip into a triangle.
• Place the triangle on a baking sheet.
• Now do this a bunch more times. This recipe makes 30 or 36 pastries.
• Brush the tops of the pastries with butter and place the baking sheet in the oven.
• Cook for 25-30 minutes or until pastries are golden brown.
• Serve with Tzatziki sauce and enjoy!

Baked spanakopita