Spinach, Sun-Dried Tomato, and Parmesan Rolls
Cheesy, crispy and tasty. These phyllo rolls are great for a fancy appetizer, or a side dish, or a simply delicious main dish.
packed and drained
chopped, thawed, drained, and squeezed dry, or kale
phyllo (filo) pastry sheets
frozen, thawed, 14 x 9-inch
nonstick cooking spray
bread crumbs, whole wheat
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.