Spanakopita
- 1 teaspoon olive oil
- 2 large green onions, sliced
- 3 large garlic cloves, minced
- 3/4 cup nonfat milk
- 1 tablespoon cornstarch
- 1/2 teaspoon dried oregano, crumbled
- 1 10-ounce package frozen leaf spinach, thawed, drained
- 2 ounces feta cheese, crumbled
- 1 egg, beaten to blend
- Olive oil cooking spray
- 5 frozen phyllo pastry sheets, thawed
- Heat oil in heavy medium saucepan over medium heat.
- Add onions and garlic and saute until tender, about 5 minutes.
- Combine milk, cornstarch and oregano in small bowl.
- Pour into saucepan and stir until mixture thickens and boils.
- Squeeze any excess moisture from spinach.
- Add spinach and feta to mixture in saucepan.
- Mix in egg.
- Bring to simmer, stirring constantly.
- Cool mixture slightly.
- Preheat oven to 350F.
- Spray 9-inch square baking dish with olive oil spray.
- Spray half of 1 sheet of phyllo.
- (Keep remainder covered with plastic and damp towel.)
- Fold phyllo in half crosswise.
- Place in prepared pan.
- Fold edges over so edges of phyllo are even with edges of pan.
- Spray phyllo sheet in pan.
- Repeat process with another phyllo sheet.
- Spread filling evenly over phyllo.
- Spray half of 1 sheet of phyllo.
- Place atop filling.
- Fold edges over so edges of phyllo are even with edges of pan.
- Spray phyllo sheet in pan.
- Repeat process with 2 more phyllo sheets.
- Spray half of remaining sheet of phyllo.
- Fold phyllo in half crosswise.
- Place atop phyllo in pan.
- Fold edges under so edges of phyllo are even with edges of pan.
- Spray top lightly with spray.
- Bake until phyllo is golden brown and filling is heated through, about 30 minutes.
- Blot top of phyllo with paper towels.
- Cut into squares and serve.
olive oil, green onions, garlic, nonfat milk, cornstarch, oregano, feta cheese, egg, olive oil cooking spray, frozen phyllo pastry sheets
Taken from www.epicurious.com/recipes/food/views/spanakopita-136 (may not work)