From EatingWell: May/June 1993
Inspired by the Greek appetizer spanakopitakia, these spinach and feta filled rolls are easy to make for a crowd.
- 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
- 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)
- 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.
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.
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.
Nutrition Bonus: Vitamin A (32% daily value).
Carbohydrate Servings: 1/2
Exchanges: 1/2 starch, 1 fat
More From EatingWell
Onions are the perfect accompaniment to almost any savory...
Pesto is an easy way to add flavor without tons of extra...
Having a snack attack? Stock your fridge and pantry with...
Coffee is a healthy and flavorful addition to many desserts...
Coconut is a sweet addition to many healthy breakfast recipes...
The health perks of coffee only add to it's appeal for coffee...
If you’re looking for healthier food to enjoy during the...
Lentils are a versatile, budget-friendly and healthy addition...
Pork chops are a versatile and budget-friendly option for...
Apple recipes are a favorite fall fruit, whether you enjoy...
Make sure you have a quick and easy dinner ready to go next...
If you like your food hot—spicy, that is—we've got some...
Mediterranean cuisine is delicious: it’s rich in fruits,...
This Valentine’s Day, stay in with the ones you love and make...
Ring in the Chinese New Year with these healthy Chinese...
From grilled steak to creamy chicken, our quick and healthy...
- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Main Ingredient
- Vegetarian, other
- Type of Dish
- May/June 1993