Spinach in Phyllo

This recipe came across my desk the other day, I think it is actually from a kids cookbook. In my never ending quest for easy, healthy food “fast’” food, this one did the trick, and I now share it with you.
First things first: Make sure your phyllo is thawed and your oven is preheated to 375F(190 c). Parchment paper helps tremendously, for lining the baking sheet, the counter etc.

Ingredients:
1 cup (250ml) chopped onion
3 cloves garlic
2 tbsp (25ml) olive oil

2 cups (500ml) sliced mushrooms
1 large bunch spinach,washed and chopped

5 oz (125 g) feta cheese, crumbled
2 eggs beaten
1/4 cup bread crumbs ( I often use panko instead)
pinch nutmeg
Salt and pepper to taste
Sesame seeds (I used sesame and hemp)

phyllo sheets

Method:

Saute onion and garlic until tender. Add mushrooms and spinach until spinach is wilted and remove from heat. In a large bowl combine cheese, eggs, bread crumbs, and seasonings. Combine with spinach-mushroom mixture. Place about 2 tablespoons onto each phyllo quare, wrap and spray with your olive oil spray, then sprinkle with sesame seeds!
As far as the wrapping is concerned, it was my first time ever working with phyllo and I am sure many of you have more refined techniques. I spread the phyllo, sprayed it with an organic olive oil and double wrapped, forming squares, or rectangles, like a real spanakopita.
BAked for about 18 minutes or until golden. These were enjoyed by my friends and family and are extremely portable. Let me know how yours turned out!