Spanakopita ( Spinach Cheese Phyllo)

1. 1

   In a medium skillet over medium heat, melt 1 tablespoon of butter; add onion and cook 5 minutes.

2. 2

   Add spinach and cook, stirring constantly, for 2 to 3 minutes or until moisture has evaporated.

3. 3

   Remove from heat; stir in cheeses, egg, and seasonings; set aside.

4. 4

   Preheat oven to 375F.

5. 5

   Melt remaining butter.

6. 6

   Place one phyllo sheet lengthwise on waxed paper.

7. 7

   Brush phyllo lightly with butter and sprinkle with 1 tablespoon of bread crumbs.

8. 8

   Place another phyllo sheet on top, brush with butter and sprinkle again with crumbs.

9. 9

   Spread half the filling ( about 3/4 cup)along lengthwise edge of phyllo.

10. 10

    With both hands lift waxed paper and roll from lengthwise edge, jelly-roll fashion.

11. 11

    Place seam-side down onto a cookie sheet;press each end to seal.

12. 12

    Brush top with butter and cut gashes in top of roll at 1 inch intervals.

13. 13

    Make second roll with remaining ingredients.

14. 14

    Bake for 20 minutes or until golden brown.

15. 15

    * Can be made ahead up to this point.

16. 16

    Cool, wrap in plastic wrap, then in foil and freeze for up to 1 month.

17. 17

    To serve, unwrap and heat in 400F oven for 12 to 15 minutes).

18. 18

    While warm cut into 1 inch slices, using gashes as a guide.

* Per serving · 4 servings · Values may vary.

No additional tips available.