View cart background image
0
items

Spinach-Feta Rolls

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  1 Hour
  36 appetizers
Inspired by the Greek appetizer spanakopitakia, these spinach and feta filled rolls are easy to make for a crowd.

Make Ahead Tip: Cover and refrigerate up to 2 days. Reheat in a 350°F oven until heated through, 10 to 12 minutes.
RECIPE INGREDIENTS
For Spinach-Feta Filling:
1 1/4 pounds   fresh spinach, stemmed and washed
1 tablespoon   extra-virgin olive oil
3 bunches   scallions, trimmed and chopped (1 1/2 cups)
1/4 cup  crumbled feta cheese
2 tablespoons   freshly grated parmesan cheese
2 tablespoons   chopped fresh dill
1 tablespoon   lemon juice
salt & freshly ground pepper to taste
2   large egg whites, lightly beaten
For Phyllo Pastry:
8 sheets   phyllo dough (14x18 inches)
1   large egg white
2 tablespoons   extra-virgin olive oil
1/4 teaspoon   salt
1 teaspoon  poppy or sesame seeds, or a combination (optional)
DIRECTIONS
To make filling: Place 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 dry and chop.


Heat oil in a nonstick skillet over medium heat. Add scallions and sauté until softened, 2 to 3 minutes. Transfer to a medium bowl and stir in spinach, feta, Parmesan, dill and lemon juice. Season with salt and pepper. Stir egg whites into the spinach mixture.


To form phyllo rolls: Set oven rack on the upper level; preheat to 350°F. Lightly coat a baking sheet with cooking spray or line with parchment paper.


Whisk together egg white, oil and salt in a small bowl.


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 and fold top half over. Brush the top 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-white mixture and sprinkle with seeds, if desired. Bake until golden, 25 to 30 minutes. Cool for 5 minutes. With a serrated knife, cut each roll diagonally into 9 pieces and serve hot.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   36 appetizers
Calories: 39
Fat. Total: 2g
Fiber: 1g
Carbohydrates, Total: 5g
Sodium: 84mg
% Cal. from Fat: 46%
Cholesterol: 1mg
Protein: 2g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Patricia Reviewed: 05/06/2009
Delicious
This is my first time working with phyllo and was very nervous. Thankfully, the rolls are forgiving and can have slices in them. Everyone loved them
27 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.