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Onion is safe for a lot of us. If you can't tolerate it... hmm, maybe try 1/2 tsp to 1 tsp onion powder instead? It won't taste the same, though, I'm sure. Sorry!
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I can't edit the post anymore, so I'm adding this as a "p.s."
These don't have a super-long baking time, and the onions turned out sort of crisp-tender. You can get around this 2 ways, if that's a problem for you: grate the onion instead, and use 1/4 cup, or roast the onion first. Personally, I'd go with roasted onion - it's already cooked when it goes into the pastry, and it's much more mellow in flavor.
Just a suggestion! 
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another option- what I did was sautee the onion in the liquids for the filling, add the spinach while still hot and cook the entire filling slightly BEFORE I put it in the pastry... still tasted yummy and that way the leftover filling was cooked too
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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thanks!!!!!!!!!!!!!!!!!!!
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Adopt the pace of nature: her secret is patience. ~ Ralph Waldo Emerson
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Still have not tried these yet....but wanted to bump it... I think a lot of people would really like this one. Thanks Casey can't wait to try them....
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www.facebook.com/shell.marr
www.myspace.com/shellmarr
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Watch, the folks with Lebanese/Syrian heritage on the boards just went *gasp*! They sound yummy and healthy and I plan on making them this weekend.
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Spanikopita generally has cheese and is made in phillo dough. Fatayer, or "spinach pies," as we call them in my house, are made with regular dough, no cheese, some onions and occasionally rasins. They are my fave and are somewhat safe but not totally guaranteed if you go overboard. Last summer, my bf's mom had picked some up at the syrian grocer. I lost control and ate 3. I spent the rest of the day in their mercifully private 3rd floor bathroom!
But, if you are a grownup and can limit yourself to one, they are fine!
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Amanda
I live in the Big Apple, but I don't eat the skin
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