Spanakopita

Filling:

1½         teaspoons olive oil

1            small to medium onion, finely chopped

1            garlic clove, finely chopped

2            scallions, trimmed and finely chopped

½           teaspoon kosher salt, divided pinch freshly ground black pepper

12 to 16  ounces fresh or frozen spinach (if using frozen, defrost and drain very well over a colander lined with a clean towel)

8            ounces feta, crumbled

¼           cup loosely packed chopped fresh parsley

1            tablespoon chopped, fresh dill pinch ground nutmeg

1            large egg, lightly beaten

1            large egg yolk, lightly beaten

1            teaspoon fresh lemon juice

Filo layers:

1            stick unsalted butter, melted and cooled to room temperature

½           package prepared filo dough, defrosted, and cut into a 9 x 9-inch square (keep covered with a damp towel and plastic wrap until ready to use)

1            cup finely ground plain breadcrumbs

Nutritional information per serving:

Calories 326 (54% from fat) • carb. 28g • pro. 10g • fat 20g • sat. fat 11g

• chol. 90mg • sod. 679mg • calc. 200mg • fiber 2g

1.   Put the oil in a large skillet set over medium heat.  Add the onion, garlic and scallions, and a pinch each of the salt and pepper.  Sauté until onion is translucent and softened.  Add the spinach, a little at a time, and sauté until bright and wilted.  Remove and cool to room temperature.

2.   Once the spinach mixture has cooled, transfer to a large mixing bowl with the remaining filling ingredients and mix until combined.

3.   Brush a 9-inch square baking pan generously with the melted butter. Fit one filo sheet into the pan, brush generously with melted butter, and then sprinkle with about 1 tablespoon of the breadcrumbs.  Repeat to make eight layers.

4.   Top the eighth layer with all of the spinach filling and smooth using a spatula or spoon to make it level.  Top with one piece of filo, brush generously with melted butter and top with 1 tablespoon of the breadcrumbs.  Repeat with the remaining pieces of filo in the same manner. Brush the top layer with butter only.  Using a sharp knife, score the top to make nine even squares.

5.   Preheat oven on Bake at 350°F with the rack in the lower position. Bake for 1 hour, until the top is well browned.  Allow to cool slightly before serving.