Greek Spanakopita

Layered, spinach-filled triangles.
This is my version of Greek Spanakopita.

Ingredients:
2 cups cooked chopped spinach, well drained
8 ounces low-fat ricotta or cottage cheese
1 cup grated extra-sharp Cheddar (4 ounces)
1 large egg
1/4 teaspoon pepper
14 sheets phyllo dough, thawed
1 stick unsalted butter, melted
Salt for sprinkling pastries

Directions:
Preheat the oven to 350 degrees F.
Stir together the spinach, cheeses,
egg, and pepper in a bowl.
Lay a sheet of phyllo horizontally
on a work surface, then brush the bottom half
(long side) with melted butter.
Fold the unbuttered half over onto the
buttered side and brush the top with butter.
About 1 inch in from folded edge,
mound 2 tablespoons of spinach mixture in a line,
distributing the filling until it's about
1 inch away from each short end of the sheet.
Roll the folded edge of the dough over the filling,
then fold in the short sides like an egg roll.
Roll the rest up lengthwise.
transfer it to a buttered baking sheet,
seam-side down, and brush it with more butter.
Repeat this process with the remaining phyllo
and filling until the filling is all used up.
Lightly sprinkle the rolls with salt.
Bake in oven until they're brown and crisp,
20 to 25 minutes. Serve immediately.