Spin and Span (Meatless Monday)

Individual Skillet Spanakopitas was easy to assemble and easy to eat.  Rachel Ray Magazine was my inspiration.

Skillet Spanakopita
(Serves 2)

5 cups Spinach Arugala Mix
1 teaspoon Olive Oil
Saute in large skillet a few minutes.  Drain and squeeze out excess water.

1 teaspoon Canola Oil
1/3 cup Onions, diced
Saute onions for 2 minutes.
Add:
1 Garlic Clove, minced
1/2 Large Yellow Squash, sliced thinly
Add to pan and saute for 3 minutes.
Stir in:
1 1/2 oz. Parmesan Cheese, grated
1 Tablespoon Dill 
2 Tablespoon Fresh Herbs

Divide vegetables into 2 individual iron skillets.

3 Phyllo Dough Sheets, thawed
Cut sheets in half.
Place 1 piece at a time onto top of vegetables in pan.
Spray each sheet with Pam.
Tuck in sides of dough inside pan.

Bake at 400 degrees for 15 minutes.

Our meal is garnished with ripe olives and served with fresh pineapple.