Spanakopitas

1/2  cup		chopped yellow onion
10  ounces		frozen chopped spinach, defrosted
2		large eggs, lightly beatens
2  tablespoons		parmesan cheese
1/4  cup		plain dry bread crumbs
1  teaspoon		nutmeg
1  teaspoon		salt
1/2  teaspoon		black pepper
1  cup		crumbled feta cheese
14		sheets frozen phyllo dough,s defrosted
7  tablespoons		unsalted butter, melted

Tip: For nutritional information on all the ingredients in Spanakopitas just click on each ingredient name. Then adjust the serving size for any Spanakopitas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

-Heat olive oil in a medium saute pan, add the onion and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 mintues until scallions are wilted. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.

-When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tbsp bread crumbs, nutmeg, salt, and pepper. Gently fold in the feta.

-Place 1 sheet of phyllo dough flat on the work surgace with the long eng in front of you. Brush the dough lighly with butter and sprinkle with a teaspoon of bread crumbs. Working quickly slide another sheet of phyllo dough on top of the first, brush it with butter and sprinkly lightly with bread crumbs. Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll thep hyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and the ndianonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all the filling in used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkly with seasoning. Bake for 30-35 min, until the phyllo is browned and crisp. Serve hot.