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Spinach-Feta Rolls

Recipe

Title:

Spinach-Feta Rolls

Categories:

Appetizers

Yield:

36 servings

Ingredients

• SPINACH

  FETA FILLING--------
• 1 1/4 lb Spinach; fresh, stemmed and
• 2 tb Parmesan cheese, freshly
• --washed
• --grated
• 1 tb Olive oil
• 2 tb Dill; fresh, chopped
• 3 bn Scallions, trimmed and
• 1 tb Lemon juice
• --chopped (1-1/2 c)
• Salt & pepper, to taste
• 1/4 c Feta cheese; crumbled
• 2 lg Egg whites

Ingredients

• PHYLLO PASTRY

• 8
• Phyllo dough sheets (14x18")
• 1/4 ts Salt
• 1 lg Egg white
• 1 ts Poppy or sesame seeds, or a
• 2 tb Olive oil
• --combination

Directions

1. To make filling: Put spinach with water still clinging to the leaves in a large pot.
2. Cover and cook over medium heat until the spinach is wilted, about 5 minutes.
3. Drain and refresh with cold water.
4. Squeeze the spinach quite dry and chop.
5. In nonstick skillet, heat oil over medium heat.
6. Add scallions and saute until softened, 2 to 3 minutes.
7. Transfer to a medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon juice.
8. Season with salt and pepper.
9. Beat egg whites lightly with a fork and stir into the spinach mixture.

Directions

1. To form phyllo rolls: Set oven rack on the upper level; preheat to 350 degrees F.
2. Coat a baking sheet lightly with nonstick cooking spray or line with parchment paper.
3. In a small bowl, whisk together egg white, oil and salt.
4. Lay one sheet of phyllo on a work surface with a short side toward you.
5. Brush lower half of the sheet with the egg-white mixture.
6. Repeat this step with a second sheet of phyllo and set on top of the first.
7. Spoon one-quarter of the spinach filling along one long edge.
8. Tuck in the side edges and roll up, jelly-roll fashion.
9. Place on the prepared baking sheet.
10. Repeat with the remaining phyllo, egg-white mixture and filling, making 4 rolls in all.
11. Brush tops of the rolls lightly with the egg-mixture and sprinkle with seeds, if desired.
12. Bake for 25 to 30 minutes.
13. With a serrated knife, cut each roll diagonally into 9 pieces and serve hot.

Directions

1. The rolls may be prepared, baked and sliced up to 2 days in advance.
2. Reheat in a 350 degree F oven for 10 to 12 minutes, or until heated through.
3. Makes 36 appetizers.

Ingredients

• 39 calories per piece: 2 g protein, 2 g fat, 5 g carbohydrate; 77 mg
• sodium; 1 mg cholesterol.

Directions

1. **"Inspired by the Greek appetizer spanakopitakia, these rolls are easy to make for a crowd."
2. --From Eating Well, May/June 1993.