Let's cook.
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Add the chopped spinach to the skillet and cook, stirring occasionally, for 3-5 minutes until wilted. Remove from heat and let cool slightly, then squeeze out any excess water.
In a medium bowl, combine the wilted spinach, crumbled feta cheese, remaining 1 tablespoon of olive oil, and black pepper. Mix well.
Lay one sheet of phyllo dough on a clean surface. Brush lightly with melted butter. Place a second sheet on top and brush with butter again. Repeat with a third sheet.
Spoon about 1/4 of the spinach and feta mixture in a line along one long edge of the phyllo sheets, leaving a 1-inch border. Carefully roll the phyllo tightly into a log.
Place the rolled phyllo seam-side down on the prepared baking sheet. Repeat with the remaining phyllo sheets and filling to make a total of 4 rolls.
Bake for 20-25 minutes, or until golden brown and crispy. Let cool for a few minutes before slicing and serving.
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