Spanakopita
Ingredients
3 Tbsp olive oil
large onion diced
1 bunch green onions, chopped
2 garlic cloves, minced
2 leafy greens, rinsed, chopped,
squeeze fresh lemon juice
2 eggs, lightly beaten (cannot omit)
1 ½ C. almond dill cheese)
8 sheets spelt phyllo dough
¼ C. olive oil
Preparation
Preheat oven 350º. Lightly oil a square pan. Heat olive oil in a skillet, sauté onions, garlic until soft and lightly browned. Stir in leafy greens, and continue to saute until limp, about 2 minutes. Remove from heat and set aside to cool. In a medium bowl, mix together eggs almond dill cheese. Stir in sautéed mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread vegetables and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
