Feta And Spinach Phyllo Bundles

• 12 oz baby spinach
• 1 tbsp olive oil
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 1/2 tsp ground nutmeg
• 5 oz feta cheese, crumbled
• 3 None eggs, lightly beaten
• 2 tsp finely grated lemon peel
• 1/4 cup coarsely chopped fresh mint
• 2 tbsp finely chopped fresh dill
• 5 tbsp butter, melted
• 6 sheets phyllo dough

1. Boil, steam or microwave spinach until wilted; drain. Refresh in cold water and drain again. Squeeze out excess moisture. Chop spinach coarsely; spread out on paper towels.
2. Heat oil in small skillet on medium heat. Cook onion and garlic until onion softens. Add nutmeg; continue stirring until fragrant. Cool. Combine onion mixture and spinach in medium bowl with cheese, eggs, lemon peel and herbs.
3. Preheat the oven to 400u0b0F. Brush a 6-cup Texas muffin pan with a little of the butter.
4. Brush each sheet of phyllo with melted butter and fold in half to enclose buttered side. Gently press one sheet into each muffin cup. Spoon spinach mixture into cups. Fold phyllo over filling to enclose. Brush with butter.
5. Bake about 15 mins. Carefully remove phyllo bundles from muffin pan and place on a parchment paper-lined baking pan. Bake further 5 mins or until lightly browned. Let stand 5 mins before serving.

baby spinach, olive oil, onion, garlic, ground nutmeg, feta cheese, eggs, lemon peel, fresh mint, dill, butter, phyllo

Taken from recipes-plus.com/api/v2.0/recipes/36948 (may not work)