1 teaspoon olive oil
3 large garlic cloves, minced
1/2 teaspoon nutmeg
3 cups fresh spinach, rinsed
2 oz. feta cheese, crumbled
Olive oil cooking spray
5 frozen phyllo pastry sheets, thawed
Heat oil in sauté pan over medium heat. Add garlic and sauté until tender, about 5 minutes.
Add spinach, cook until spinach starts to wilt.
Add feta cheese and bring to a simmer. Cook for another couple of minutes, stirring constantly. Cool mixture slightly.
Place in strainer to drain water.
Preheat oven to 350 degrees F.
Cut phyllo sheet in four equal squares.
Brush one of the four squares lightly with melted butter.
Place 1/4 of spinach mixture in center of phyllo, fold sides in and then from front to back.
Repeat with remaining squares.
Spray cookie sheet with olive oil cooking spray.
Place Spanakopita on cookie sheet, spray with olive oil cooking spray.
Bake until phyllo is golden brown and filling is heated through, about 30 minutes.
Blot top of phyllo with paper towels, cut in half diagonally, and serve.