Spanakopitas

Directions

1. Preheat the oven to 375°.

2. Heat the olive oil in a medium sauté pan, add onions, and cook for 5 minutes over medium-heat. Add the scallions, and cook them for another 2 minutes until scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.

3. When the onions and scallions are done, add them to the spinach. Mix in the beaten eggs, Parmesan, 3 tablespoons of breadcrumbs, salt, pepper, and nutmeg. Gently fold in the feta and sliced almonds.

4. Place one sheet of phyllo dough flat on a work surface, placing the long end in front of you. Brush the dough lightly with butter and sprinkle lightly with breadcrumbs and almond meal. (Use just enough breadcrumbs and meal so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with breadcrumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the end and roll the phyllo up diagonally. Then fold the phyllo over straight and then diagonally again, enclosing the filling. Continue rolling diagonally and straight until you reach the end of the phyllo. The filling should be totally enclosed in a triangle of phyllo dough. Continue assembling phyllo layers and rolling over filling until the filling is gone.

5. Place on a baking sheet, seam side down. Spread with melted butter, sprinkle with flaked sea salt, and ground pepper, and bake for 30 to 45 minutes until the phyllo is browned and crisp.