Source: Chef Barrae

Spinach, scallions, and feta cheese come to life in this Greek recipe.

Servings

3 tbsp chopped scallions , about 2 large scallions
10 oz frozen chopped spinach , defrosted, with all water squeezed out
0.25 cup chopped parsley
16 pitted calamata olives , chopped
1 tbsp dried dill weed
1 pinch ground nutmeg
1 eggs , lightly beaten
12 phyllo pastry dough sheet , defrosted according to package directions
3 tbsp Butter, unsalted , melted
1 pinch black pepper , freshly cracked, to taste
0.5 cup reduced fat feta crumbles

1 Preheat oven to 375 degrees F.
2 In a large bowl, mix the spinach, scallions, feta cheese, parsley, dill, and nutmeg until evenly blended. Season with black pepper, if desired.
3 Add the beaten egg and mix well to combine.
4 To work with phyllo dough, place the dough on a sheet pan and cover with a lightly dampened clean kitchen towel or paper towel to keep it from drying out.
5 Lightly brush a sheet of phyllo dough with melted butter and fold in half from top to bottom.
6 Place a heaping tablespoonful of the filling on the bottom, leaving about a 1/2" border. Lightly brush the rest of the phyllo dough with butter.
7 Picking the phyllo dough up from either the left or right corner, fold over to the opposite edge to make a triangle. Continue folding the triangle by folding it up, to the left, and to the right until you reach the top.
8 Lightly brush the top edge with butter if needed and fold to seal.
9 Place on a sheet pan, seam side down, and lightly brush the top with butter and season with freshly cracked black pepper.
10 Repeat process to use all phyllo and filling.
11 Bake on the sheet pan for 20 to 25 minutes or until the phyllo is golden brown and crispy. Remove and cool on rack.

This can be served with a simple dipping sauce of plain yogurt blended with the juice and zest of one lemon, a dash of dill, and seasoned with black pepper. It is a wonderful optional compliment to the spanakopita.