Dinner Spanakopitas

2 tbsp. olive oil
1/2 c. yellow onion, chopped
2 green onions, white and green parts, chopped
1 (10-oz.) pkg. frozen chopped spinach, thawed and drained
2 eggs, lightly beaten
2 tbsp. freshly grated Parmesan cheese
Plain dry bread crumbs
1/4 tsp. grated nutmeg
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 c. small-crumbled feta cheese
2 tbsp. toasted pine nuts, chopped
12 sheets frozen phyllo dough, defrosted
6 tbsp. unsalted butter, melted

Preheat oven to 375°F.

Heat olive oil in a medium sauté pan, add onion, and cook for 5 minutes over medium-low heat. Add green onions and cook for another 2 minutes until they are wilted but still green. Meanwhile, add thawed and drained spinach to a large mixing bowl. When onions are done, add them to the bowl. Mix in eggs, Parmesan cheese, 1 1/2 tbsp. bread crumbs, nutmeg, salt, and pepper. Gently fold in feta and pine nuts.

Place one sheet of phyllo dough flat on a work surface. Brush dough lightly with butter. Working quickly, place another sheet of phyllo on top of the first, and brush it lightly with butter. Continue this process until you have a stack of 4 sheets of phyllo. Cut the stack of phyllo in half lengthwise with a pizza cutter. Place 1/3 c. spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding the first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush tops with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until phyllo is browned and crisp. Serve hot. Makes 6 strudels