Phyllo dough sheets
1 stick unsalted butter
2 10-ounce boxes of chopped spinach
2 cups crumbled feta cheese
1 large egg
1 Tbs dried dill
2 Tbs fresh lemon juice
Marinated olives (Optional)
Preheat the oven to 350 degrees a bit ahead of time and melt the butter. Make the filling for the spanakopita by combining the chopped spinach, crumbled feta cheese, egg, dried dill, fresh lemon juice and a good crack of black pepper and mix it all.
Make the rolls by brushing melted butter over one layer of 9x13-inch phyllo dough. Repeat that process until there are five layers stacked on top of each other.
At that point, place about a 2-inch thick line of the spinach mixture (1/4 of the mix) near the bottom side of the rectangle, fold the edges in over that and tightly roll it up.
Place the rolls onto a parchment paper-lined baking tray as you go and then brush the tops with a little more butter and place the tray onto the center rack of the preheated oven.
They will take just about 18 to 20 minutes to bake and they will be a nice golden brown when they are done.
Slice them on a slight bias and serve them up with some optional marinated olives on the side.