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Spinach-Feta Rolls

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Recipe

 

Yield

1 batch

Prep

20 min

Cook

40 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb

Ingredients

Amount Measure Ingredient Features
Filling
1 ¼ pounds spinach
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1 tablespoon olive oil
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3 bunch scallions, spring or green onions
chopped
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¼ cup feta cheese
crumbled
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2 tablespoons Parmesan cheese
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2 tablespoons dill weed
chopped
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1 tablespoon lemon juice
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1 x phyllo (filo) pastry sheets
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Ingredients

Amount Measure Ingredient Features
Filling
567 g spinach
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15 ml olive oil
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3 bunch scallions, spring or green onions
chopped
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59 ml feta cheese
crumbled
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3E+1 ml Parmesan cheese
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3E+1 ml dill weed
chopped
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15 ml lemon juice
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1 x phyllo (filo) pastry sheets
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 9958% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 258mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 13%
Sugars g
Protein 13g
Vitamin A 269% Vitamin C 71%
Calcium 24% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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