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1
In a bowl, combine the spinach with the cream cheese and mix until smooth.
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2
Add the feta cheese, egg yolk, and salt and stir until thoroughly combined.
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3
Preheat the oven to 375F.
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4
Unroll the phyllo dough, place on a flat surface, and separate out 6 sheets, gently lifting them off the stack of sheets as a single unit.
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5
Cover the 6 sheets of phyllo well with barely damp paper towels.
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6
(Be sure to cover the phyllo every time you take a sheet or it will dry out.)
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7
Return the remaining dough to its packaging, seal tightly, and refrigerate or freeze.
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8
Lay 1 sheet of phyllo on a work surface and brush the entire surface with some of the butter.
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9
Top with another sheet of phyllo, brush with butter, then top with a third sheet of phyllo.
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10
Spoon half of the filling into the center of the pile of buttered phyllo sheets.
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11
Fold the sides of the phyllo in over the filling, fold the bottom up, and fold the top down to form a rectangle measuring about 3 by 5 inches.
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12
Brush with butter and place fold side down on an ungreased baking sheet.
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13
Repeat with the remaining ingredients.
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14
Bake for 35 to 40 minutes, or until golden brown.
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15
Serve warm or at room temperature.
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16
Phyllo dough isnt difficult to use if you follow a few easy rules.
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17
Phyllo should always be defrosted in the refrigerator.
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18
Thawing at room temperature causes condensation, which makes the sheets stick together.
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19
Make sure the area where you lay the phyllo dough is completely dry; any dampness will cause portions of the dough to stick together.
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20
Once the phyllo is unrolled, immediately cover it with a barely damp cloth or paper towel to keep the sheets from drying out.
