2 bunches spinach
1 1\3 cup onion, diced
1/2 cup mushrooms, diced
salt and pepper to taste
2 eggs, beaten
1/2 lb Feta cheese, crumbled
1/3 cup bread crumbs
1 tsp. dried dill
healthy pinch Nutmeg
salt and pepper to taste
1/4 LB butter, melted
12 sheets Phyllo dough
Wash, stem and steam spinach until wilted; chop. Sauté onions, mushrooms, salt and pepper until liquid has evaporated (about 5 min.). Add to spinach.
Add; eggs, cheese, bread crumbs, dill and spices.
Follow package instructions for keeping Phyllo moist.
Brush each sheet with butter, layering 4 sheets on top of each other. Put filling along length of top layer, leaving 1 inch margin at each edge. seal by folding and rolling up like a jelly roll.
Brush tops with butter and bake at 425F for 20 minutes. Cool 10 minutes. Slice and serve. Messy but marvellous! May be reheated in microwave. Makes 3 rolls
Darlene Revering