By Deirdre Imus

Preparation Time: 15 minutes

Ingredients:

3 bunches Broccolette-chopped ( or broccoli chopped into small pieces )

2 heads of Garlic-peeled and chopped

2 medium Yellow Onions-diced

2-3 bunches cleaned Spinach

2-3 bunches Red, Yellow Chard (or assorted greens)-cleaned

Nice handful of fresh Basil-chopped

Nice handful of fresh Parsley-chopped

Sea Salt, Cayenne Pepper, freshly ground Black Pepper

½ cup Olive Oil

For The Assembly:

1 package whole wheat Phyllo dough

1 cup Olive Oil and ½ cup finely chopped Garlic=garlic oil

1.5 cups RAW Parmesan Cheese (nutritional yeast)

2 cups Macadamia Nut Cheese

Cook Time: 20-30 minutes

Directions:

PREHEAT your oven to 375 degrees.  In a deep cast iron skillet, heat this to a medium heat.  Add the olive oil and some water.  Add the garlic and onion-sauté until soft (a couple minutes).

Add the spinach and greens (cover the pan to allow them to steam at medium heat), add the chopped broccolette last to keep it crisper. Steam for a couple of minutes and turn the heat off.

Remove your pan from the stove and put all of the contents into a mixing bowl. Stir in the fresh herbs and season this mixture.

Let cool (if you are in a hurry, put it into the refrigerator or freezer).

Once cool you are ready, strain the liquid out, and squeeze out the greens (this will make your Spanakopita soggy if you do not do this!)

Now season again-do not worry as lots of herbs, etc. will make this a delicious result!

Now to assemble:
Spread the Phyllo dough out width wise across, and take piece by piece-brush with the garlic oil, using 3 pieces of the dough on top of each other with oil in between.  Now you will need to cut the dough.  This size will determine the size of your Spanakopita triangles so you can cut the dough evenly 6 across or 4 across depending on the size you like.

Now fold the raw parmesan cheese into the greens mixture.  Put a good spoonful on top of each section. 

If you wish, you can put a small spoonful of  macadamia nut cheese on top of that and then proceed to fold.  Start by taking the phyllo dough and folding it over across the filling to form a triangle, your intention is to keep the triangle intact.

Keep going until you finish all of the phyllo dough-brush with oil, cut, fill and fold. Put the completed triangles on a ½ sheet pan with a silpat on it and lay the triangles out evenly so they do not touch each other.

Once a tray is done-go ahead and put it in the oven, middle shelf, and bake for approximately 30 minutes.

Keep going on the remaining mix and dough-bake.

You can also freeze the Spanakopita before you bake them-just lay out the triangles and freeze. Once frozen, you can separate them and pile them into a container and you are ready for future use.

Serve warm with a fabulous salad…

Also you can use this same idea and change the filling to other things that you may enjoy….sweets, nuts, different veggie combos..yum

Serves 10-14 people