ATHENIAN RICE STRUDEL

1/2 cup butter, melted, divided use*
1 medium onion, chopped
2 cloves garlic, finely chopped
3 tbsp pine nuts
1 cup uncooked long grain rice
1 (10 oz) pkg fresh spinach, chopped
2 cups water
1/2 tsp salt
1 cup feta cheese crumbled
8 sheets filo pastry or 1 sheet puff pastry

In saucepan cook onion, garlic, and if desired pine nuts in 3 tbsp of butter.

Add rice, spinach, water, and salt. Simmer covered 20 to 25 minutes until rice is cooked.

Remove from heat stir in feta and allow to cool.

Thaw filo sheets or puff pastry sheet according to package directions.

WHEN READY TO ASSEMBLE AND BAKE:
Preheat oven to 375 degrees F if using filo pastry or 400 degrees F if using puff pastry.

If using filo pastry, brush thawed filo sheets with remaining butter and make two stacks of four sheets each. Divide rice mixture and place along the side of each pastry stack. Roll up jelly roll fashion. Place two rolls on a baking sheet and brush with any remaining butter.

If using puff pastry, roll out puff pastry thinly into large sheet. Cut two strips 6x18-inches (do not brush with butter). Place 1/2 the rice mixture along the long side of each strip fold over and seal. Place on a baking sheet.

Bake for 20 minutes until golden (for both filo or puff pastry).

*If using puff pastry you will only need 3 tbsp of butter for sauteing.

Makes 32 pieces
Adapted from source: Tupperware recipe card