1Heat a frying pan over medium heat and drizzle with a little oil. Add spinach and garlic and cook until all water is evaporated.
2Remove from heat, add salt and pepper to taste and mix in crumbled feta.
3Slice egg roll wrappers in half lenghtwise. Lay them out flat and place a teaspoon of filling inside. Roll it up tucking in the sides as you roll. Once all are assembled, heat pan over high heat add oil and fry until browned.
Jill Cooks Spinach Meatloaf from "The Essential New York Times Cookbook"
CHOW.com Senior Food Editor Jill Santopietro is not a huge fan of meatloaf, but she's game for giving the version from The Essential New York Times Cookbook a try. Here she makes it for the first time. You can find Jill's adapted version of the recipe here if you want to try making it yourself.