1/4 lb spinach
1 1/2 cups rutabaga, cooked mashed and cooled
1/4 t. nutmeg
1 T sugar
1 c. grated Italian cheese
6-8 T. butter
9 sheets phyllo dough, thawed according to the package

Preheat oven to 375 degrees F.

Blanch the spinach leaves and chop. Combine with rutabaga, nutmeg, sugar and cheese. Season with salt and pepper to taste. Melt butter.

Unfold the phyllo dough. Pull off one sheet. Brush surface lightly with butter. Place another sheet over the first and bursh with butter again. Repeat with a third sheet. Cut the layers of dough vertically into six strips. Place a heaping tablespoon of filling at the bottom of each strip. Fold each strip like a flag, i.e. folding one corner over the filling to form a triangle, then continue folding the triangle back and forth up the strip. Place the folded pastry on a baking sheet. Continue with the remaining dough and filling.

Brush the filled pastries with remaining butter. Bake for 20-30 minutes or until golden brown. Serve promptly.