|Fresh spinach||1 Bunch (100 gm), rinsed and chopped|
|Vegetable oil||1 Tablespoon|
|Phyllo dough sheets||4|
|Melted butter||2 Tablespoon|
|Chopped onion||1 Tablespoon|
|Poultry seasoning||1⁄2 Teaspoon|
|Dill weed||1⁄2 Teaspoon|
|Ground black pepper||1 Pinch|
|Feta cheese||3 Ounce, crumbled|
|Tomato sauce||1⁄4 Cup (4 tbs)|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
Preheat the oven to 350 degrees.
Steam the spinach for 5 minutes or until wilted.
Heat the oil in a wok or skillet.
Stir-fry the mushrooms over medium-high heat for 5 minutes or until browned.
Cut each sheet of phyllo dough in half.
Layer the halves in a buttered baking dish, brushing each sheet with melted butter and making 2 stacks.
Combine the next 7 ingredients in a bowl and mix well.
Place half the spinach in the center of each stack; place half the tomato sauce mixture over the spinach.
Bring the sides of the dough around and over the top to make bundles.
Place on a greased baking sheet.
Bake for 25 to 30 minutes or until edges begin to brown.
Remove from oven and let stand for 5 minutes before serving.