Better than veggies and dip, this appetizer is made to impress.

Lindsey Joy Smith shares the recipe for Spanakopita.

1/4 cup olive oil
large onion chopped
4 cloves of garlic, bashed
1 ½ lb fresh baby spinach, or 2 (10 oz.) packages of frozen spinach, thawed, and drained
tablespoons chopped fresh dill
2 tablespoons of Dijon Mustard
2 cups feta cheese crumbled
1 cup parmesan cheese
eggs, lightly beaten
salt and pepper
Olive Oil cooking spray
(24 ounce) package phyllo

1) Preheat oven to 350 degrees F.

2) Heat the olive oil in a large saucepan over medium heat and slowly cook and the onions until softened, being careful not to brown them. Add the garlic and stir for an additional 30 seconds.

3) Put fresh spinach in the pan, a few handfuls at a time to cook down. This will take about 5 minutes. If using thawed spinach, just heat to warm.

4) Remove from heat and drain off excess liquid. Let spinach cool.

5) Mix the dill, mustard, feta, parmesan, eggs, salt and pepper in a large bowl. Add the spinach mixture and stir well.

6) Open the phyllo dough and unroll. Using a sharp knife, cut the dough into 3 long strips. Remove a strip and spray with the olive oil. Place a teaspoon of the spinach mixture on one end of the strip and fold like a flag.

7) Place filled triangles on a large baking sheet and spray with the oil one more time.

8) Bake in the preheated for 20 – 25 minutes, or until beautiful golden brown.

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