1packagethawed Phyllo dough sheets(you only need about 30 sheets)
1packagefrozen spinachthawed, squeezed of water
2cupscrumbled Feta cheese
1/2cupgrated Parmesan cheese
1/2cupmelted butter(alternatively, use an olive oil spray)
1/2small onion
3clovesminced garlic
1tbsplemon juice
1 tspsalt
1/2tspblack pepper
1/2tspdill
1/2tspthyme
1/2 tspparsley
Instructions
First, thaw the Phyllo dough according to the package instructions. Keep in mind, this may need to be done in the refrigerator a day or so in advance.
Start by preheating the oven to 375 (F) degrees. Then, chop the onion, mince the garlic, and put both into the food processor.
Add all of the remaining ingredients to the food processor EXCEPT the spinach, phyllo dough, and melted butter. Mix briefly, just until everything is well incorporated, and transfer into a medium-sized bowl.
Next, with a spoon or spatula, mix the spinach into the contents of the bowl. Set aside.
Then, layout a single sheet of phyllo dough on a foil-lined baking sheet. Using the pastry brush, coat the dough with an ultra-thin layer of melted butter, paying careful consideration not to tear the fragile edges. For a quicker, easier, and arguably healthier alternative to butter, use a spray bottle of olive oil.
Then, place another sheet of phyllo dough atop the first, and coat it with butter or olive oil, as you did the first time.
Repeat the layering and buttering with eight more sheets of dough.
Next, spoon a third of the spinach-and-cheese mixture onto the phyllo dough stack, and spread it out evenly.
Then, starting at one of the longer edges, roll the dough stack into a log, brushing some more butter (or spray) onto the edge to seal everything together. Set aside.
Repeat this process twice more with the remaining spinach and cheese, using about 10 sheets in each log. You will end up with three long rolls.
Finally, cut each roll into twelve inch-long pieces, approximately. It helps to use a large chef's knife to cut in one swift motion.
Place all of the pieces back onto the foil-lined sheet, and bake for 15-20 minutes, or until fully golden brown and crispy around the edges.
Let cool before handling. Serve within a few hours of baking for best taste.