Spinach-feta rolls
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Spinach-feta rolls
  Rolls    Appetizers  
Last updated 6/12/2012 12:51:21 AM. Recipe ID 12914. Report a problem with this recipe.
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      Title: Spinach-feta rolls
 Categories: Appetizers
      Yield: 36 servings
 
MMMMM--------------------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

MMMMM-----------------------PHYLLO PASTRY----------------------------
      8    Phyllo dough sheets (14x18")
      1 lg Egg white
      2 tb Olive oil
    1/4 ts Salt
      1 ts 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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Recipe ID 12914 (Apr 03, 2005)

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