4-8 as appetizer
1 box frozen phyllo sheets, defrosted according to directions
2 10-ounce boxes frozen chopped spinach, defrosted and squeezed dry
1 cup peeled, halved and thinly sliced carrots (1/4-inch thick)
water as needed to steam carrots
1 stick unsalted butter
1 large egg
2 tablespoons lemon juice
3 tablespoons fresh chopped dill (or 1 teaspoon dried dill)
1 1/2 cups crumbled feta cheese
black pepper to taste
Defrost one box of phyllo dough overnight in the fridge as well as two 10-ounce boxes of frozen chopped spinach. Drain and squeeze the water out of the spinach.
Preheat oven to 350 degrees. Add the peeled, sliced carrots to a pan on the stove top, and add about 1/2 inch of water. Cook to soften. Use another pan to melt one stick of unsalted butter.
Once the carrots are cooked, drained and cooled, add the well-drained spinach and carrots to a large mixing bowl. Then add the egg, 2 tablespoons lemon juice, 3 tablespoons fresh chopped dill, 1 1/2 cups crumbled feta cheese and a crack of black pepper. Mix to combine.
Lay one sheet of phyllo out on your work surface and brush it with melted butter. Then top it with another sheet and melted butter. Repeat that process until you have 5 sheets total.
Add 1/4 of the spinach mixture to the lower third of the long edge of the phyllo, fold the edges in and firmly roll it up.
You'll end up with 4 rolls. Place those onto a parchment-paper-lined baking tray and brush the tops with more melted butter. Then place the tray into the preheated 350 degree oven.
They'll take just about 40 minutes to bake. You want them to be nice and hot all the way through.
You can bake this at a higher temperature (400 degrees) for a more golden-brown finish. It will take less time to cook at that temperature, but just make sure the filling is hot all the way through.