Spanakopita | Two Jade Bowls
The spanakopita filling has spinach combined with fresh parsley and dill, sautéed fennel and onions, crumbled feta, and grated nutmeg.
Ingredients
- olive oil
- 2 pounds fresh spinach
- 3 medium onions
- 1 fennel bulb
- 1/2 cup chopped dill
- 1/2 cup chopped flat leaf parsley
- 2 eggs
- 8 ounces feta
- salt
- freshly ground black pepper
- 1/2 teaspoon freshly ground nutmeg
- 1/4 - 1/2 teaspoon cayenne (or 2-3 tablespoons dark seedless raisins, optional)
- several sheets phyllo dough
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