Spinach-Feta Rolls

http://www.eatingwell.com/recipes/spinach_feta_rolls.html

From EatingWell:  May/June 1993

Inspired by the Greek appetizer spanakopitakia, these spinach and feta filled rolls are easy to make for a crowd.

36 appetizers | Active Time: 25 minutes | Total Time: 1 hour

Ingredients

Spinach-Feta Rolls

• 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

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)

Preparation

1. 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.
2. 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.
3. 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.
4. Whisk together egg white, oil and salt in a small bowl.
5. 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.
6. 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.

Nutrition

Per piece : 39 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 1 mg Cholesterol; 5 g Carbohydrates; 2 g Protein; 1 g Fiber; 84 mg Sodium; 122 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate up to 2 days. Reheat in a 350°F oven until heated through, 10 to 12 minutes.