1 tbsp. oil
1 clove garlic, minced
4 c. broccoli flowerets
1 lg. onion, chopped (1 c.)
2 tbsp. snipped parsley
3 sheets frozen phyllo dough, 14 x 18 inches, thawed
4 tbsp. butter, melted
3/4 to 1 c. crumbled Feta cheese

Preheat wok over high heat. Add oil. Stir fry garlic for 30 seconds. Add broccoli; stir fry for 4 minutes. Add onion, stir fry for 2 minutes more. Stir in parsley; season with pepper. Brush 3 phyllo sheets with butter; layer sheets. Cut layered phyllo into quarters.

Place 1/4 broccoli mixture and 1/4 cheese in center of each phyllo section. Form each into a bundle by bringing phyllo edges up to the top of the mixture; press edges together and twist slightly.

Place on ungreased baking sheet. Brush the outside with remaining butter. Bake at 375 degrees for 20 to 25 minutes or until golden. Makes 4 servings.