Spanakopita

In small saucepan of boiling water, cook spinach for 3 minutes; drain and chill under cold water. Drain; squeeze out moisture.

In saucepan, heat oil over high heat; cook spinach, onions and dill, stirring, for 2 minutes or until onions are softened. Transfer to bowl; let cool. Stir in feta, eggs, salt, pepper and nutmeg. Set aside.

Place 1 sheet phyllo on work surface, keeping remainder covered with damp cloth to prevent drying out. Brush lightly with some of the butter; top with second sheet and brush lightly with butter. Cut crosswise into 5 strips.

Spoon heaping 1 tsp (5 mL) filling 1/2 inch (1 cm) from end of strip. Fold 1 corner of phyllo over filling so narrow end meets side edge to form triangle. Fold up triangle. Continue folding sideways and upward to end of pastry. Fold end flap over. Repeat with remaining strips. Repeat with remaining phyllo. (Make-ahead: Freeze in layers separated by waxed paper in airtight container for up to 2 weeks; bake frozen for 5 minutes longer than directed.)

Place on parchment paper–lined or greased baking sheet; brush with butter. Bake in 375°F (190°C) oven for 15 minutes or until golden.

Additional information : Substitution: Replace the fresh spinach with 2 tbsp (25 mL) squeezed-dry thawed spinach and do not cook it beforehand.

Source : Canadian Living Magazine: May 2002