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Spinach in Phyllo
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Ingredients: 2 Pound(s) spinach leaf 2 Cup(s) onion; minced 2 Tablespoon(s) olive oil 5 clove garlic; crushed 1 Pinch(s) nutmeg 1 Pinch(s) fennel 1 salt and pepper 1 Package(s) phyllo, whole wheat 1/4 Cup(s) corn oil |
Directions: Preheat oven to 375F . Boil 2 quarts of salted water. Place spinach in
the boiling water for 2 to 3 seconds and remove.
Place in colander, rinse under cold water and squeeze out excess water.
Saute onions in olive oil until soft, about 6-8 minutes. Add garlic and
cook for 2-3 minutes. Set aside.
When onions and garlic have cooled, mix them with spinach and add
seasonings. Set aside.
Place the phyllo into thirds vertically, making a strip about 4" wide.
Place 2/3 cup of spinach filling on bottom left corner of phyllo. Encase
it by folding the left-hand, bottom corner over the filling, forming a
triagle 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 12-15 minutes until golden brown.
Serve immediately or store up to one week in refrigerator or freeze.
Contributor: Vegetarian Gourmet, Autumn 1992
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