*  Exported from  MasterCook  *

                           SPINACH-FETA ROLLS

Recipe By     :
Serving Size  : 36   Preparation Time :0:00
Categories    : Appetizers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
         ---           --------SPINACH-FETA
                       FILLING-------------------
  1 1/4   lb           Spinach -- fresh, stemmed and
                       --washed
  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
                       --grated
  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
                       --combination

    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.



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