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Scaramouche Fandango's Spanakopita.

One recipe for Spanakopita, coming right up!
Family size pack of frozen spinach
Two containers feta cheese crumbles (6 oz, I believe)
One package egg roll wrappers (twenty in a pack)
Olive oil or egg whites (olive oil works better)

Oil brush
Cookie sheet
Spatula
Oven

Before preparation:
1. Preheat the oven to 400 degrees.
2. Oil the cookie sheet. You may need two.
3. Wash your hands!

1. Defrost the spinach however you regularly defrost spinach. I usually put it in a glass bowl and microwave it.
2. Drain the spinach.
3. Once the spinach has cooled, mix in the feta cheese crumbles.
4. On a clean, flat surface, lay out one egg roll wrapper.
5. Take a small handful of the spinach-feta mix and put it in the middle of the wrapper.
6. Fold in the sides of the wrapper to make a square "package." Use the oil or egg whites as glue, spreading it on with the oil brush. If you don't have an oil brush, a paper towel works, too.
7. Brush the top of the package (the flat side without the folds) with the olive oil or egg whites.
8. Put the spanakopita folded side down, flat side up on the cookie sheet.
9. Repeat until your cookie sheet is full.
10. If you have more wrappers and more spinach, repeat steps 1-8 until you run out of ingredients.
11. Put your cookie sheets in the oven.
12. Bake until the tops are golden-brown; remove from oven and flip over.
13. Bake again until bottoms are golden-brown; remove from oven and flip over. Don't put 'em back in the oven!
14. Let them cool a bit; but don't eat them cold!