*  Exported from  MasterCook  *
                             SPINACH-FETA ROLLS
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           --------SPINACH-FETA
    1 1/4   lb           Spinach -- fresh, stemmed and
    1       tb           Olive oil
    3       bn           Scallions, trimmed and
                         --chopped (1-1/2 c)
      1/4   c            Feta cheese -- crumbled
    2       tb           Parmesan cheese, freshly
    2       tb           Dill -- fresh, chopped
    1       tb           Lemon juice
                         Salt & pepper, to taste
    2       lg           Egg whites
                         -----PHYLLO PASTRY-----
    8                    Phyllo dough sheets (14x18“)
    1       lg           Egg white
    2       tb           Olive oil
      1/4   ts           Salt
    1       t            Poppy or sesame seeds, or a
      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 nonstick skillet,
   heat oil over medium heat. Add scallions and saute
   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 degrees F. 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.
   The rolls may be prepared, baked and sliced up to 2
   days in advance. Reheat in a 350 degree F oven for 10
   to 12 minutes, or until heated through. Makes 36
   39 calories per piece: 2 g protein, 2 g fat, 5 g
   carbohydrate; 77 mg sodium; 1 mg cholesterol.
   **”Inspired by the Greek appetizer spanakopitakia,
   these rolls are easy to make for a crowd."
       --From Eating Well, May/June 1993.
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