Spinach, Sun-Dried Tomato, & Parmesan Rolls

Directions

Preheat oven to 350℉ (180℃) F.

Heat olive oil in a large nonstick skillet over medium-high heat.

Add onion, oregano, basil, and garlic; sauté 4 minutes or until onion begins to brown.

Stir in spinach or kale (if using fresh kale or spinach, cook until leaves are wilted), then add tomatoes, and cook 1 minute.

Remove from heat; cool 10 minutes.

Stir in cheeses, salt, pepper, and egg white; mix well.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying), and lightly coat with cooking spray.

Sprinkle with 1½ teaspoons breadcrumbs. Repeat layers 3 times; top with 1 phyllo sheet.

Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray.

Spoon half of the spinach mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over short edges of phyllo to cover 2 inches of spinach mixture on each end.

Starting at long edge, roll up jelly-roll fashion. Place roll, seam side down, on a baking sheet coated with cooking spray.

Cut diagonal slits into top of roll using a sharp knife. Lightly coat with cooking spray.

Repeat procedure with the remaining phyllo, cooking spray, breadcrumbs, and spinach mixture.

Bake at 350° for 22 minutes or until golden.

Let stand 5 minutes.

Cut each roll into 5 equal slices.