Updated 10/01/2012 05:00 AM
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20 sheets phyllo dough (see hints below)
1 stick unsalted melted butter (or more as needed)
2 10-ounce boxes frozen chopped spinach, defrosted
12-ounces crumbled feta cheese
1 large minced clove garlic
1 large egg
1 Tbs lemon juice
black pepper to taste
Plan ahead and defrost the box of phyllo dough according to directions and also defrost 2 10-ounce boxes of frozen chopped spinach.
Preheat the oven to 350 degrees and also melt one stick of unsalted butter.
Make sure you squeeze all of the water out of the two boxes of frozen spinach and then add that to a large mixing bowl with 12-ounces crumbled feta cheese, 1 large or 2 small minced cloves of garlic, add 1 large egg, 1 Tbs fresh lemon juice. Add a crack of black pepper and then fold everything together to combine.
Working with one sheet of phyllo dough at a time, brush it with the melted butter, put another sheet on top, brush that with butter and repeat that process until you have 5 layers total.
Then cut that in half lengthwise and use a 1/2 cup measure to add some of the spinach mixture to the narrow, bottom part of each one. Then, carefully roll those up, away from you, into triangular shapes, just like you would roll up a flag.
You'll end up with 8 stuffed triangles and you'll want to place those on a baking tray and brush the tops with more melted butter and place the tray onto the center rack of the preheated oven.
They'll take just about 25 - 30 minutes to bake and they'll be golden brown on top and on the bottom when they're done.
This works nicely with 9 x 13-inch sheets of phyllo. If your sheets are larger, you can cut the stacks of five down to size or adjust the size of the wraps if you don't want to waste any phyllo.