SPINACH TORTE

Spinach Torte image

Provided by Jac8136

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons oil
1 garlic clove, peeled and minced
1/2 yellow onion, peeled and chopped
1 lb spinach leaves, washed and coarsely chopped
2 eggs
1 teaspoon dill
1/4 cup unsalted butter
18 sheets phyllo dough, room temperature
1/2 cup dry breadcrumbs (unseasoned)

Steps:

Preheat oven 400°F.
Heat oil in skillet large enough to hold spinach.
Saute garlic and onion in skillet over medium heat until golden.
Add spinach to pan and stir over medium heat until spinach is reduced and cooked.
Drain in colander.
Meanwhile, beat eggs until frothy.
Add to spinach mixture. crush dill between fingers and add to spinach and egg mixture. Cool.
In a small saucepan,melt butter.
Prepare Phyllo as per directions on box (defrost 8 hours at room temperature before use). Separate three sheets of Phyllo dough and place on counter.Using a pastry brush,sparingly coat top layer with butter.
Sprinkle with a tablespoon of breadcrumbs.Separate three more sheets of Phyllo on top of the first layer.
Again, lightly brush with melted butter.Sprinkle with bread crumbs.Continue six times, or until you have counted a total of 18 layers of Phyllo.
Evenly spread out spinach mixture onto the top.
Starting with the long end, roll up as a jelly roll, keeping it as tight as you can.
Place on buttered baking sheet seam side down.
Bake immediately in oven 25 minutes.
To serve, slice in one inch interval diagonally.