Spinach-Feta Rolls

Spinach-Feta Rolls

Ingredients:
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Spinach-Feta Filling:
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1 1/4 lb Spinach; fresh, stemmed and washed
1 tblsp Olive oil
3 bunch Scallions, trimmed and chopped (1-1/2 c)
1/4 cup Feta cheese; crumbled
2 tblsp Parmesan cheese, freshly grated
2 tblsp Dill; fresh, chopped
1 tblsp Lemon juice
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2 large Egg whites
Salt & pepper, to taste
Phyllo Pastry:
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8 Phyllo dough sheets (14x18")
1 large Egg white
2 tblsp Olive oil
1/4 tsp Salt
1 tsp Poppy or sesame seeds, or a combination

Directions:
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To make filling:
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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:
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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
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to make for a crowd."
Submitted by Carole Furuya
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From: bcj@cyberspace.com (Brett Jones)
Source: Eating Well, May/June 1993.
TIPS FOR HANDLING PHYLLO
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For appetizers with a lot of style but little fat, phyllo pastries are a
natural. The paper-thin sheets of phyllo dough can be rolled, folded,
shaped, seasoned, or filled in countless ways. In typical phyllo
recipes, however, the layers of dough are freely brushed with melted
butter; when baked, the butter keeps the thin sheets separate, producing
a flaky--and fat-saturated--result. We developed a technique in which
the leaves of phyllo are lightly coated with a blend of egg white and
olive oil. During baking, the egg whites become crisp while the oil
keeps the leaves separate. The low-fat technique has an unexpected and
welcome benefit: the pastries turn out crisper and less oily than those
made with pure fat, and filled pastires don't become soggy.
Frozen phyllo (or filo or fillo) is available in most supermarkets; it
is also sold fresh in some Greek and Middle Eastern specialty shops.
One pound of dough averages 25 large sheets of pastry. Our recipes were
devloped for full-sized sheets, either 14 by 18 inches or 12 by 17
inches. These appetizers work beautifully for entertaining because they
can be prepared in advance and refrigerated or frozen.
Tips:
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Phyllo Dough is easy and fun to work with as long as it doesn't get
soggy or dried out. To avoid these potential hazards:
Thaw frozen phyllo in the refrigerator for at least 8 hours or
overnight; this will prevent damp spots that could cause the sheets of
dough to stick together.
Remove phyllo from refrigerator, and leave unopened at room temperature
for 1 to 2 hours.
Clear a large work surface before removing phyllo from the box.
Carefully unroll sheets onto a dry surface.
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Keep sheets of phyllo covered with plastic wrap or wax paper while you
work; if the dough is left uncovered for even a short period of time, it
dries out and breaks into flakes.
Work quickly and with a gentle hand.
Submitted by Carole Furuya
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From: isr@rodan.acs.syr.EDU (Michael S. Schechter)
YUMMY FILLO FILLING (1)
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