Spinach-feta Rolls Recipe
Yield: 36 ServingsRecipe by luhu.jp
Ingredients:
SPINACH-FETA FILLING
1 1/4 lbs: Spinach, fresh, stemmed and -washed
1 tbsp: Olive oil,
3 bunch: Scallions, trimmed and -chopped, 1-1/2 c
1/4 cup: Feta cheese, crumbled
2 tbsp: Parmesan cheese, freshly -grated
2 tbsp: Dill, fresh, chopped
1 tbsp: Lemon juice,
Salt & pepper, to taste
2 large: Egg whites,
PHYLLO PASTRY
8: Phyllo dough sheets, 14x18"
1 large: Egg white,
2 tbsp: Olive oil,
1/4 tsp: Salt,
1 tsp: Poppy or sesame seeds, or a -combination
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Appetizers