Spanakopita

1 pound frozen spinach 1 large egg ¼ cup chopped green onion ⅛ teaspoon freshly grated nutmeg ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper 7 ounces feta cheese ¼ teaspoon chopped fresh rosemary ½ cup unsalted butter 1 package phyllo pastry sheets ⅔ cup breadcrumbs

Calories 172 (29% from fat) • carb. 24g • pro. 7g • fat 6g • sat. fat 3g • chol. 21mg • sod. 404mg • calc. 146mg • fiber 3g

Place the spinach in a glass bowl or measuring cup to defrost in the Cuisinart® Convection Microwave Oven with Grill. Defrost by time (dEF 2) in 5 minute increments until spinach is completely thawed. Place defrosted spinach in a tea towel and wring out all possible moisture over the sink. Place spinach in a mixing bowl and mix together with egg, green onion, spices, feta and rosemary. Place butter in a 2-cup glass measuring cup and lightly cover. Melt in the microwave by using 50% power (PL 5) and 30 second time increments, stirring butter as it melts. Unroll phyllo dough and keep covered with a damp, not wet towel. Place one sheet on a clean flat surface. Brush lightly with butter and then lightly sprinkle with breadcrumbs, repeat with 2 more sheets of phyllo, layering on top of each other. With a sharp knife or pizza cutter, cut layered phyllo into 3 strips – each about 2½ “ wide. Place a heaping tablespoon of filling in the bottom corner of each layered phyllo strip. Fold the end of the strip on an angle to cover the filling and to form a triangle. Continue to fold the triangle along the strip until the end – similar to folding a flag. Butter the outside well. Repeat process until the remaining filling is used. Place prepared pastries into two 9-inch square pans. Preheat oven to 375°F on the convection setting. Once preheated, carefully place one pan on the turntable and the other pan on the grill rack in the upper position. Bake for 20 minutes until the pastries are golden. Note: If freezing, freeze before baking