Spanakopita

12 phyllo sheets
2 lbs fresh spinach, washed, trimmed, and roughly chopped (you could also use frozen)
8 green onions, including green stems, finely chopped
4 tbsp finely chopped fresh dill
¾ cup feta cheese, crumbled
2 eggs whites beaten
3-4 tbsp butter, melted

To prepare the filling:
Blanch the spinach in boiling water, drain thoroughly, remove to a bowl and allow to cool. Remove excess water by placing spinach in a clean dish towel or paper towel, and squeeze. Place back in bowl and add all the other ingredients and combine well.

To assemble the roll:
Preheat the oven to 350 degrees.

Unwrap the phyllo pastry on a flat surface and cover with a damp tea towel. Spray a cookie pan or use a Silpat mat so that the Spanakopita doesn't stick to the pan. Take 8 phyllo sheets, and place them on top of one another, brushing each with melted butter as they are added to the pile. Add all the filling to one end of the phyllo pastry. Fold the sides of the phyllo pastry in, and then continue to roll the rest like a burrito. Sprinkle a little water on top to prevent the phyllo from burning. Bake for 40 to 45 minutes or until the top is golden brown. Eat either hot or cold. But, it is much easier to cut once it has cooled.