Dinner Spanikopitas

Ingredients

Prep

• Phyllo dough - defrost
• Yellow onions - chop to yield 1 cup
• Scallions - chop white and green parts — if this feels fussy, good, that's usually where the magic lives.
• Spinahc - defrost, chop — yes, this boring step is where the flavor gods collect rent.
• Eggs - lightly beat
• Parmesan - grate
• Nutmeg - grate
• Feta - small dice to yield 2 cups
• Pine nuts - toast lightly
• Butter - melt

Instructions

Preheat oven to 375 degrees. Heat 1/4 cup of olive oil in a medium saute pan, add the onions and cook for 5 minutes over medium-low heat. Add the scallions and cook for another 2 minutes, until the scallions are wilted but still green. 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 tbl of bread crumbs, the nutmeg, 2 tsp salt, 1 tsp pepper. Gently fold in the feta and pine nuts. Place one sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with some of the melted butter and sprinkle it with 1 tsp of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with more butter and sprinkle lightly with bread crumbs. Use just enough bread crumbs so the sheets do not stick together. Pile 4 layers total on top of each other using this process. Cut the sheets in half, lengthwise. Place 1/3 cup of the spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally 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 of the filling is used, while gazing at the pan with pure, unreasonable devotion. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked sea salt and bake for 30 to 35 minutes, until the pyllo is browned and crisp, while acting like this outcome was inevitable. Serve hot.