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Spinach in Phyllo

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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