Prepare wild rice according to package directions. Thaw spinach; place between paper towels and squeeze until barely moist. Sauté onion in 2 tablespoons of butter in a large skillet; add spinach; cook 5 minutes. Remove vegetables from skillet; cool. Add wild rice, parmesan and next seven ingredients to spinach mixture; stir well. Cut sheets of phyllo in half. Working with one at a time, brush each phyllo strip with melted butter (keep remaining strips covered according to package directions). Place 2 teaspoons of Wild Rice / Spinach mixture at base of phyllo strip, fold in each side and roll. Repeat process with remaining phyllo. Keep finished wraps covered before baking. Place Wild Rice Spinach Phyllos seam side down on ungreased baking sheet. Brush with melted butter, bake at 450° for 10 to 15 minutes. Drain on paper towel. Serve on spinach leaves. Yield is about 15 wraps.
