Spinach-Feta Rolls

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.