1/2 cup feta cheese
1/4 cup sun dried tomatoes
1 clove garlic
1/2 cup spinach
1/4 cup rice
Salt and pepper
Juice of 1 lemon
1/2 cup Olive oil
Cook the onion in the oil 10 minutes.
Cook the rice according to directions.
Add the garlic and spinach to the onion until spinach is just wilted.
Add the rice, the chese and sun dried tomatoes until just combined.
Add the spices and the lemon juice.
Roll out the phyllo sheets, cut in rectangles. Layer 2 sheets pyhllo, brush with olive oil, add to more sheets, put a spoonful of spinach stuffing in one corner, fold up like a flag. Brush the tops with olive oil.
Bake at 375* 15 minutes.