Spinach-Feta Rolls

* Exported from MasterCook *

SPINACH-FETA ROLLS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- --------SPINACH-FETA
FILLING-------------------
1 1/4 lb Spinach -- fresh, stemmed and
--washed
1 tb Olive oil
3 bn Scallions, trimmed and
--chopped (1-1/2 c)
1/4 c Feta cheese -- crumbled
2 tb Parmesan cheese, freshly
--grated
2 tb Dill -- fresh, chopped
1 tb Lemon juice
Salt & pepper, to taste
2 lg Egg whites
-----PHYLLO PASTRY-----
8 Phyllo dough sheets (14x18")
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
1 t Poppy or sesame seeds, or a
--combination

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

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

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

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

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



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