Easy Spanakopita

I made this as a quick dinner before my daughter's school performance. It was so good! I served it with homemade tzatziki sauce and a salad. If you're looking for something more filling, pair it with some roasted lemon potatoes or some rice as well. (Just as a note though, make sure you thaw out your phyllo pastry from the freezer, which takes a couple hours.)

1 large box fresh spinach, washed and stemmed

1/2 c. onion

1/2 c. red pepper or mushrooms (or both!)

 2 eggs - beaten

1 c. feta cheese, crumbled

1/3 c. quinoa flakes, panko or bread crumbs

1 tsp. dried dill

Healthy pinch nutmeg

salt & pepper to taste

1/2 c. butter

4 sheets phyllo pastry

Steam spinach in fry pan until wilted. Remove. Saute onions & pepper. Add to spinach. Add eggs, cheese, bread crumbs, dill and spices. Follow package instructions for keeping phyllo moist. Brush each sheet with butter, layering each sheet on top of the next. Put filling along length of bottom layer, leaving 1" margin at each edge. Seal by folding and rolling up like a jelly roll. Brush tops with butter and bake at 425 for 20 minutes. Cool 10 minutes. Slice and serve.

Adapted from "Grand Slam", The Best of Bridge