Middle Eastern Spinach Pie

This recipe, based on a very tasty spinach pie offered at Chicago's Cedars of Lebanon restaurant, is a bit different from a typical Greek spanakopita in that it contains red bell peppers, lemon juice and cumin. Cedars' pie has also a firmer non-phyllo pita shell and no feta cheese, but I found this combination to be very good as well.

• 1 package #4 phyllo dough sheets
• 1-1/2 bags Trader Joe's frozen spinach (or 2 boxes frozen spinach, thawed and drained)
• 1 red pepper, dicely finely
• 1 small onion, chopped
• 4 cloves garlic, crushed
• 1 tsp. oregano
• 1 lemon, juiced
• 1/2 tsp ground cumin
• 4 oz. crumbled feta cheese
• 1 raw egg
• seasoned salt and pepper to taste
• 1/4 c. olive oil

Saute onion in olive oil, add garlic and cook just until warmed. Add spinach, red pepper, spices. Cook over low heat for 5 minutes until mixture looks dry. Remove from heat, cool 10 minutes. Add lemon juice, feta and egg, stir until blended. Divide phyllo sheets into equal two piles, and using half the mixture on each half of the box of phyllo, oil between each 2 sheets and roll up spinach mixture. Press roll gently to flatten, pierce top to allow steam to escape, and tuck the ends under. Brush top of roll generously with olive oil, and bake in 350 degree oven for 50-60 minutes, until golden brown. Cool.