Spinach-Feta Rolls
Yield
1 batchPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1 ¼ | pounds |
spinach
|
|
| 1 | tablespoon |
olive oil
|
|
| 3 | bunch |
scallions, spring or green onions
chopped |
*
|
| ¼ | cup |
feta cheese
crumbled |
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 2 | tablespoons |
dill weed
chopped |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
phyllo (filo) pastry sheets
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 567 | g |
spinach
|
|
| 15 | ml |
olive oil
|
|
| 3 | bunch |
scallions, spring or green onions
chopped |
*
|
| 59 | ml |
feta cheese
crumbled |
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
dill weed
chopped |
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
phyllo (filo) pastry sheets
|
*
|
Directions
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 non-stick skillet, heat oil over medium heat.
Add scallions and sauté 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℉ (180℃).
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.
