Spanikopita and Tabouli

1 roll of phyllo (1/2 package)
1 stick (or more) butter
1 pound baby spinach
1/2 cup breadcrumbs or croutons, more or less
1 egg, beaten
1 tbsp olive oil
8 oz feta
1/2 tsp nutmeg

If the phyllo is frozen, thaw it precisely according to the box directions (2 hours).

While that's going on, make your filling. Wilt the spinach in the olive oil in a big pan. Try and sizzle out as much moisture as you can. Put in a big mixing bowl with 8 oz diced feta, egg, nutmeg, and mix. Get a feel for the moisture in there. If it's too wet it will bust out of the phyllo during cooking. It should be about the same wetness as Thanksgiving stuffing. Adjust with the breadcrumbs/croutons.

Melt your butter and get your brush ready. Mop down a cookie sheet with some of the butter. Preheat the oven to 375. Now that the phyllo has thawed for two hours, unroll it.

Lay down a sheet of phyllo, brush with melted butter until transparent. Lay down another sheet of phyllo, brush with butter until transparent. Slice the prepared phyllo down the long axis with the point of a very sharp knife, so that you have two strips of prepared phyllo. Put a heaping tablespoon of filling at one end of one of the strips, then fold the corner over. Keep folding it over and over as if you were making a paper football or folding a flag. See crude illustration:
You should end up with a fat triangle. Lay it down on the cookie sheet. Repeat with the other strip.

Repeat the previous paragraph until you are out of either filling or phyllo. You'll probably run out of filling first, depending on how new you are to working with phyllo. If this is your first time working with phyllo you might run out of phyllo first. Remember, the thin sheets of dough become unworkably brittle after being exposed to the air for too long, so be sure to cover with a damp towel if you are pausing for any length of time.

Take your spanikopita-covered cookie sheet and put it in the 375 degree oven for 20-30 minutes, turning once, until golden brown. Serve immediately. It's nice with some tabouli salad. Tabouli too hard, you say? Horsepuckey, I say.

Add 6 tbsp boiling water to 3 tbsp fine bulgar and let sit for thirty minutes.. In your big food processor put 3 bunches flat-leaf parsley, 1 bunch mint leaves, 2 seeded ripe tomatoes, 1/2 red onion, juice of 1 lemon (strain out the seeds, you lazybones), 1 tsp salt, and a couple shakes of cayenne. Pulse a couple of times until everything is chopped. Add 1/2 cup extra virgin olive oil, pulse a few more times. Has it been thirty minutes since you started the bulgar? Great! Add the hydrated bulgar to the food processor and pulse just to combine. Spooge it out into a serving bowl and there you go. It's preferable to cover and chill this for a few hours to let the flavors combine, but I've gotten no complaints when it's served straight out of the food mongler.

Serves about 4.