3 tb Oil
1 Clove garlic; peeled and
-minced
1/2 Yellow onion; peeled and
-chopped
1 lb Spinach leaves; coarsely
-chopped
2 Eggs
1 ts Dill
1/4 c Unsalted butter
1/2 pk Phyllo dough; room
-temperature
1/2 c Dry bread crumbs;
-(unseasoned)
Preheat oven 400F. Heat oil in skillet large enough to hold spinach. Saute
garlic and onion in skillet over medium heat until golden. Add spinach to
pan and stir over medium heat until spinach is reduced and cooked. Drain in
colander. Meanwhile, beat eggs until frothy. Add to spinach mixture. crush
dill between fingers and add to spinach and egg mixture. Cool. In a small
saucepan,melt butter.
Prepare Phyllo as per directions on box (defrost 8 hours at room
temperature before use). Separate three sheets of Phyllo dough and place on
counter.Using a pastry brush,sparingly coat top layer with butter. Sprinkle
with a tablespoon of breadcrumbs.Separate three more sheets of Phyllo on
top of the first layer. Again, lightly brush with melted butter.Sprinkle
with bread crumbs.Continue six times, or until you have counted a total of
18 layers of Phyllo. Evenly spread out spinach mixture onto the top.
Starting with the long end,roll up as a jelly roll, keeping it as tight as
you can. Place on buttered baking sheet seam side down. Bake immediately in
oven 25 minutes. To serve, slice in one inch interval diagonally.(Serves 4
as a side dish).
MC_Busted (2.0C) by Brenda Adams adamsfmle@sprintmail.com; The Cook’s
Garden — Seeds and Supplies for Kitchen Gardners – website:
Yields
4 Servings