No Meat?

We like meat around this house. Since marrying Andrew I have gotten quite good at cooking a steak. We very rarely have vegetarian dinners, one of the reasons being that most of the time the veggie recipes don't tend to be as filling.
However, last night I made Ina Garten's Dinner Spanakopitas. They are fantastic!!!! They were so filling that two and a half of them fed all three of us. I served it with a green salad.
I will share the recipe, but I changed it a bit. My son isn't too keen on the taste of feta cheese, so I cut that amount in half and added more Parmesan cheese and it was delicious. Another helpful hint is that the phyllo dough is not that easy to work with. It dries out and cracks very easily, so cover all the sheets that you are not working with at the time with plastic wrap and then drape a wet paper towel over the plastic wrap. It will make the process alot easier!!! I made them ahead of time, while both kids were down for a nap, and then kept them in the refrigerator until it was time to bake and it worked really well.

Dinner Spanakopitas

1/4 cup good olive oil
1 cup chopped yellow onion
3 scallions, white and green parts chopped
2 10 oz pkg of frozen spinach, thawed
4 extra large eggs, lightly beaten
3 TBLSP parmesan cheese
Plain dry bread crumbs
1 tsp grated nutmeg
2 tsp kosher salt
1 tsp freshly ground pepper
2 cups small diced feta cheese
3 TBLSP toasted pine nuts
24 sheets frozen phyllo dough, defrosted
1/4 pound unsalted butter, melted
Flaked sea salt, such as Maldon for sprinkling

Preheat oven to 375 degrees.
Heat the olive oil in a medium saute pan, add the onion and cook for 5 minutes over medium low heat. Add the scallions and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 TBLSP bread crumbs, the nutmeg, salt and pepper. Gently fold in the feta and pine nuts.
Place one sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a tsp of bread crumbs. Working quickly, with slide another sheet of phyllo dough on top of the first, brush it with butter and sprinkle lightly with bread crumbs. Pile 4 layers total on top of each other this way, brushing each with butter and sprinkly it wil breadcrumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup of spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. The fold the triangle of phyllo over straight and then diagonally until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.