Heat oven to 350°F. In large skillet, heat 2 tablespoons of the oil over medium heat. Add spinach and toss until heated. Remove from skillet; set aside.
Step
2
In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Cook onions in oil, stirring occasionally, until soft. Reduce heat to low. Stir in spinach, parsley, salt and pepper. Cook about 2 minutes longer. Remove from heat; cool. Stir in cheese and egg.
Step
3
Generously brush 13x9-inch (3-quart) glass baking dish with some of the melted butter. Place 1 phyllo sheet in dish; brush with butter. Layer with 7 more sheets, brushing each with butter before adding the next sheet. Spoon spinach mixture over top sheet. Layer with remaining 8 phyllo sheets, brushing each with remaining butter. Cut several slits in top.
Step
4
Bake 40 to 50 minutes or until golden brown. Let stand 15 minutes before cutting.
Until you’re ready to layer the phyllo sheets in the baking dish, keep them covered with plastic wrap topped with a damp towel. This keeps the thin sheets from drying out.
Brush the edges of the phyllo with butter first, then work toward the center. And don’t forget to brush the top layer for a golden brown crust.
You can substitute 2 lb fresh spinach for the frozen. Remove the stems and toss in oil just until wilted. Place spinach in a colander to squeeze out excess liquid, then roughly chop it.
Nutrition Facts
Serving Size:1 Serving
Calories
364.1
Total Fat
25.8g
40%
Saturated Fat
13.0g
65%
Cholesterol
79.0mg
26%
Sodium
798.6mg
33%
Potassium
466.0mg
13%
Total Carbohydrate
24.8g
8%
Dietary Fiber
2.6g
10%
Sugars
1.9g
Protein
9.8g
% Daily Value*:
Vitamin C
38.70%
39%
Calcium
22.80%
23%
Iron
20.10%
20%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
