Spanakopita

½ white onion, diced
4 tablespoons sunflower oil
2 ounces spinach, wilted & chopped
1 cup basmati rice
1¾ cups water
3 eggs, large
¼ cup crumbled feta cheese
Salt & pepper, to taste
16 sheets phyllo dough
4 tablespoons butter, melted

Preheat oven to 350F on convection bake.

In heavy saucepan with fitted lid, sweat onions in sunflower oil until translucent.  Add spinach and rice, mix until all is evenly coated.  Add water and allow mix to reach a simmer over medium heat.

Cover rice tightly and bake for 15-18 minutes. Test the centre with a fork and season with salt and pepper.

In a separate frying pan, scramble the eggs and add into finished rice. Mix in feta cheese thoroughly.

Lay out single sheets of phyllo dough and brush with butter. For larger spanakopita, use a whole sheet with 4 ounces of rice filling rolled inside. For smaller rolls, cut the phyllo sheets in half lengthwise and roll 2 ounce of filling.

Bake at 375F on convection bake for 10-12 minutes or until the rolls are golden brown.

Spanakopita 1

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