MAKES 8-10 SERVINGS What can be better than lamb wrapped in a flakey phyllo? This one takes awhile, but it's worth it. You can make a vegetarian version by replacing the lamb with more spinach and feta. If you want to avoid the sticky situation with phyllo, get the unfrozen phyllo from Berkeley Bowl. Each of these rolls serves two people. 3 lbs lamb stew meat 2-3 packages frozen chopped spinach 1 box phyllo 2 cloves garlic, minced 1 onion, diced 1-2 tablespoon oregano 2 tablespoon mint 1-2 cloves garlic, minced 1/4 cup pinenuts, toasted 1 cup feta, crumbled 1 stick butter, melted 1. Preheat oven to 350. 2. Cook spinach, saving extra liquid for later. 3. Cut lamb into small pieces. Brown in oil with onions and garlic. Add spices and left over spinach water and a dash of wine. 4. Mix in spinach. 5. Prepare phyllo dough, making sure to remove from the refrigerator forty-five minutes before using. Layer four leaves of phyllo, buttering between each layer. 6. Place lamb spinach mixture along the bottom. Add pinenuts and feta. 7. Turn side edges in, then roll up. Put on a baking tray. 8. Repeat until all the filling is used up. 9. Bake for 30 minutes or until nicely browned on top.