If there lurks in most modern minds the notion that to desire our own good and earnestly hope for the enjoyment of it is a bad thing, I submit that this notion has crept in from Kant and the Stoics and is no part of the Christian faith. Indeed, if we consider the unblushing promises of reward and the staggering nature of the rewards promised in the Gospels, it would seem that Our Lord finds our desires not too strong, but too weak. We are half-hearted creatures, fooling around with drink and sex and ambition when infinite joy is offered us, like an ignorant child who wants to go on making mud pies in the slum because he cannot imagine what is meant by the offer of a holiday at the sea. We are far too easily pleased.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetarian, Vegan, Main dish	6	Servings

INGREDIENTS

2	lb	Spinach, fresh
2	c	Onion; minced
2	tb	Olive oil
5		Garlic cloves; crushed
	pn	Nutmeg
	pn	Fennel
	pn	Salt, pepper
1	pk	Phyllo, whole wheat
1/4	c	Corn oil or soy margarine, melted
	3	seconds and remove.

INSTRUCTIONS

Preheat oven to 375.
Boil 2 quarts of salted water. Place spinach in the boiling water for 2 to
Place in colander, rinse under cold water and squeeze out excess water.
Saute onions in olive oil until soft, about 6 to 8 minutes. Add garlic and
cook for 2 to 3 minutes. Set aside.
When onions and garlic have cooled, mix them with spinach and add
seasonings. Set aside.
Place a phyllo sheet on a dry work surface. Using a pastry brush, lightly
coat it with corn oil. Place a second sheet over the first and brush with
oil.
Fold the phyllo into thirds vertically, making a strip about 4" wide.
Place 2/3 cup of spinach filling on bottom left corn of phyllo. Encase it
by folding the left-hand, bottom corner over the filling, forming a
triangle with two equal sides.
Continue folding at a right angle to the end of the strip.
Repeat with remaining phyllo sheets until all filling is used.
Bake for 12 to 15 minutes until golden brown.
Serve immediately or store up to one week in refrigerator or freeze.
Per serving: 214 cal; 6 g prot; 168 mg sod; 18 g carb; 14 g fat; 0 mg chol;
84 mg calcium
Vegetarian Gourmet, Autumn 1992/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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