| 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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