8 lg. squid (1 lb. total)
4 tsp. olive oil
2 lg. cloves garlic, chopped
5 whole sun dried tomatoes in oil, drained and quartered
1/8 tsp. dried red pepper flakes
3 tbsp. dry white wine
4 tsp. fresh cilantro, minced
2 tbsp. plus 2 tsp. dried bread crumbs
4 phyllo pastry sheets
1/2 c. unsalted butter, melted
Fresh cilantro sprigs

Cut fins off squid; set 4 largest bodies aside. Cut remaining squid bodies into 1/2 inch thick rings. Halve all fins and tentacles. Heat oil in heavy medium skillet over low heat. Add garlic and stir 1 minute. Add squid rings, fins and tentacles. Increase heat to medium and stir until opaque, about 2 minutes. Add wine and stir until evaporated. Cool.

Chop squid mixture and minced cilantro in processor until texture of very coarse bread crumbs, using on/off turns. Incorporate breadcrumbs using 2 on/off turns. Transfer to bowl. Cool to room temperature.

Fill reserved squid with breadcrumb mixture. Close each with toothpick. Bring water to boil in bottom of steamer. Arrange squid on steamer rack. Cover and steam until squid turn opaque, about 3 minutes. Cool completely. (Squid can be prepared 1 day ahead and refrigerated).

Preheat oven to 400 brush 1 phyllo pastry sheet with melted butter (keep remainder covered with damp towel to prevent drying.) Fold in half crosswise and brush with butter again. Place 1 squid at 1 short end, removing toothpick. Roll squid up in pastry, folding in ends. Place on baking sheet.

Cut pastry crosswise in center almost all the way through. Brush pastry with butter. Repeat with remaining squid and pastry sheets. Bake until golden brown, about 10 minutes. Cut pastries in half. Transfer to platter. Garnish with cilantro sprigs and serve.