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Name: Spinach in Phyllo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 pk Phyllo, whole wheat; 1/4 c Corn oil or soy margarine,; pn Fennel; 2 c Onion; minced; 5 Garlic crushed; 2 lb Spinach, fresh; pn Salt, pepper; 2 tb olive oil; pn Nutmeg

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INGREDIENTS

1 pk Phyllo, whole wheat
1/4 c Corn oil or soy margarine,
pn Fennel
2 c Onion; minced
5 Garlic ; crushed
2 lb Spinach, fresh
pn Salt, pepper
2 tb olive oil
pn Nutmeg

Servings

INSTRUCTIONS

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

NOTES

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Spinach in Phyllo

1 pk Phyllo, whole wheat
1/4 c Corn oil or soy margarine,
 pn Fennel
2 c Onion; minced
5 Garlic crushed
2 lb Spinach, fresh
 pn Salt, pepper
2 tb olive oil
 pn Nutmeg

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

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 6 Servings

Calories: 49
Calories from Fat: 16 (33%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 118.5mg		4 %
Potassium 846.2mg		22 %
Total Carbohydrate 6.5g		2 %
	Dietary Fiber 3.4g	13 %
	Sugars, other 3.1g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 49

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