Spinakopeta

1 pkg frozen phyllo pastry (12" X 18" sheets)
2 pkg (10oz ea) frozen chopped spinach
2 pkg (8oz ea) feta cheese - traditional block
grated parmesan cheese
4 eggs
1 stick butter


Preheat oven to 400F.
Cooking spray bottom of 9x13 Pyrex dish


Thaw the phyllo and spinach before starting.

Melt the butter in a heavy skillet, just to the point where it begins to brown. Remove from heat.

Rinse and thoroughly dry the spinach by squeezing a small handful at a time. Into the mixing bowl goes the spinach, adding the feta which is crumbled into fine bits. Add the eggs and 4Tbl butter and mix well.

The mixture will be quite wet at this point. Add grated parmesan (4-6 oz) to bring the mixture back to a dry consistency.

Place one sheet of phyllo on the work surface, and lightly brush with melted butter. Continue to add brushed phyllo sheets until there are five sheets.

Note that the phyllo isn't square - there's a long side and a short side. We're going to make a roll that is "short".

Place half of the spinach mixture near one of the short sides and spread the mixture out evenly over one half of the stack of phyllo sheets. Leave a couple of inches between the edge of the mixture and the edge of the phyllo.

Roll the sheets loosely over the mixture - take care to not split the phyllo sheets though - they can be delicate! Just make a round "tube", then tuck the ends of the roll under and place in the cooking dish. Brush top and sides with butter.

Repeat construction process for the second roll, and place it into the same cooking dish and brush butter on top and sides .


Into the oven for 20-24 minutes, until the top of the pastry is golden brown.

Allow the pastry to cool a bit before slicing - once lengthwise, then into one-inch-wide sideways slices.


Pastry may be reheated in conventional or convection oven, prefer not to microwave reheat.

Makes (2) pastries, approx 40-48 pieces.