10 oz. fresh spinach
1 tbsp. butter
6 green onions with tops, chopped
1 tsp. dill
8 sheets phyllo dough
4 tbsp. Butter Bids
4 oz. Feta cheese
1/2 tsp. caraway seeds
1/4 tsp. black pepper
1 tbsp. honey

Rinse, stem and hand tea spinach and set aside in a bowl. In a nonstick skillet, saute the green onions in the butter until they are soft (1 to 2 minutes). Pour this over the spinach while still hot enough to wilt the spinach.

Place wax paper down in order to be able to roll the phyllo dough latter. Phyllo dough is a very thin Greek dough that is sold in a package of 20 to 24 sheets, it makes a light flaky crust.

Place the phyllo dough on the wax paper, brushing every other sheet with Butter Buds until all eight sheets of dough are done. Spread the spinach-onion mixture on the dough, leaving a 1 inch border on all sides.

Crumble the Feta cheese over the spinach along with the dill, caraway and pepper. Drizzle the tablespoon of honey over the top.

Using the wax paper, roll the phyllo dough lengthwise (jelly-roll fashion) and place it on a nonstick baking sheet, seam side down. Tuck the ends of the roll under and cut through the dough to the spinach at 1 1/2 inch intervals (to provide steam vents).

Bake for 20 to 30 minutes or until golden brown at 350 degrees.