Bone Suckin' Hot Seasoning & Rub, 1 tsp.
Pine Nuts, 1/2 cup, toasted
Onion, 1 finely chopped
Olive Oil, 1 Tbsp.
Spinach, 2 10-ounce packages frozen chopped, thawed.
Eggs, 2 large
Sea Salt, 1/2 tsp.
Feta Cheese, 1/2 cup crumbled
Phyllo Dough, 7 sheets
Unsalted Butter, 5 Tbsp.
Parmesan Cheese, 1/4 cup
Preheat oven to 375˚.
Place spinach, onions and Bone Suckin' Hot Seasoning & Rub in a non-stick skillet over medium-low heat with olive oil and cook for 3-4 minutes. Transfer spinach/onion mix to a colander to drain. Press with a spoon to get rid of as much liquid as possible.
In a large bowl, whisk together eggs until combined and stir in spinach, onions, pine nuts, salt and feta, combine well.
Lay the Phyllo dough out, cover with plastic wrap and then a dampened kitchen towel. In a small saucepan melt butter and cool slightly. Spray baking sheet with a nonstick spray or use parchment paper.
Place 3 sheets of Phyllo dough on baking sheet, brush with butter and sprinkle 1 Tbsp. of parmesan cheese over Phyllo dough. Repeat 2 more times. This should leave you with 2 Tbsp of parmesan cheese. Spoon the spinach mixture over Phyllo dough, spreading evenly and leaving
1 1/2 inch outer edges free of filling. Fold edges of pastry over filling, leaving center uncovered. Lightly brush outer edges of Phyllo with butter and sprinkle the remaining parmesan over exposed filling. Bake galette in the middle of oven until golden, 25 to 30 minutes. Serve warm or at room temperature. Serves 6.