Spanekopita

2 packages frozen, chopped spinach
3 cloves garlic, minced1 brick feta cheese1 large onion, minced1 egg
2 Tbsp olive oil
1 package Phyllo 1 cup olive oil Defrost Phyllo overnight (possibly even 2) in fridge. Defrost spinach. Press out liquid.
Preheat oven to 400F. In large bowl, mix spinach, onion, garlic, egg, 2 tbsp olive oil, and crumble in the brick of feta. Open up phyllo and take about 4 sheets. Fill sheets with spinach filling and wrap like a burrito. Paint with a little olive oil and wrap in 4 more sheets. Paint with olive oil again and place the pastry on a cookie sheet on top of parchment paper. Make a 2nd. Put in oven for 20-30 min or until golden. Serve warm in slices.Serves 6-8