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1
Thaw phyllo according to the instructions on the package.
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2
Melt the butter in a skillet and saute the garlic for a few minutes, then add the spinach and cook until the spinach is dry.
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3
Mix together the rest of the ingredients, except the phyllo and melted butter, folding in the garlic/spinach mix.
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4
Cut the phyllo lengthwise into 2 strips, stack and cover with some plastic wrap or a lightly dampened dish towel.
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5
For each pastry roll, take 2 strips from the stack and lay them out one on top of the other. Brush the top strip with melted butter. Place about 4 tablespoons of filling at the bottom of the strip.
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6
Fold the bottom edge of the phyllo over the filling.
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7
Fold the left edge of the phyllo strip over about 1/2 inch and brush with butter. Repeat with the right edge.
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8
Now roll up the pastry, egg roll style, stopping halfway through to brush the top with butter, then continue rolling pastry to the end.
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9
Place the roll seam side down on a greased baking sheet, brushing the top of the pastry with more butter.
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10
The recipe can be made to this point in the morning to be baked and completed that evening.
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11
Bake in a preheated 350u00b0F oven until golden brown, about 30 minutes.
