Spinach-Feta Rolls

Ready in 1 hour

Try this Spinach-Feta Rolls recipe, or contribute your own. "Parmes" and "Appetizers" are two of the tags cooks chose for Spinach-Feta Rolls.

Top-ranked recipe named "Spinach-Feta Rolls"


Ingredients

Are you making this? 
1 lg Egg white
1/4 ts Salt
1 tb Lemon juice
SPINACH-FETA FILLING
2 lg Egg whites
8 14x18-in sheets Phyllo dough
1 1/4 lb Spinach, fresh; stemmed and washed
1/4 c Feta cheese; crumbled
Salt & pepper; to taste
2 tb olive oil
1 ts Poppy seeds; or sesame seeds, or a combination
2 tb Dill, fresh; chopped
PHYLLO PASTRY
3 bn Scallions; trimmed and chopped
2 tb Parmesan cheese; freshly grated
1 tb olive oil

Original recipe makes 36

Servings  

Preparation

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 appetizers. 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.

Verified by stevemur
Calories Per Serving: 21 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Spinach-Feta Rolls. Be the first to review it!

I'd rate it:


sign in to add your comment

Tags


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free