*  Exported from  MasterCook  *
 
                             SPINACH IN PHYLLO
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   Preheat oven to 375.
   
   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 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
  
 
 
                    - - - - - - - - - - - - - - - - - -