↞ recipe box start page
Category: Hot
Prep Time: Cook Time: Total Time:
Spinach-Feta filling
1 1/4 lb 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
2 large egg whites
Salt & pepper, to taste
Phyllo Pastry
8 Phyllo dough sheets (14x18inch )
1 large egg white
2 tbsp olive oil
1/4 tsp Salt
1 tsp 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 350. 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.
NOTE: The rolls may be prepared, baked and sliced up to 2 days in advance. Reheat in a 350 for 10 to 12 minutes, or until heated through. Makes 36 appetizers.
view more member recipes
SPINACH-FETA ROLLS
view my recipes
print
save
Category: Hot
Prep Time: Cook Time: Total Time:
Spinach-Feta filling
1 1/4 lb 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
2 large egg whites
Salt & pepper, to taste
Phyllo Pastry
8 Phyllo dough sheets (14x18inch )
1 large egg white
2 tbsp olive oil
1/4 tsp Salt
1 tsp 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 350. 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.
NOTE: The rolls may be prepared, baked and sliced up to 2 days in advance. Reheat in a 350 for 10 to 12 minutes, or until heated through. Makes 36 appetizers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Spinach-feta Rolls
by sgre52160
Spinach-Feta Filling: 1 1/4 lb spinach; fresh, stemmed and washed 1 tbsp olive oil 3 bunch scallions, trimmed and -chopped 1/4 cup feta cheese; crumbled 2 tbsp parmesan cheese, freshly -grate
by sgre52160
Spinach-Feta Filling: 1 1/4 lb spinach; fresh, stemmed and washed 1 tbsp olive oil 3 bunch scallions, trimmed and -chopped 1/4 cup feta cheese; crumbled 2 tbsp parmesan cheese, freshly -grate
Spinach Feta Dip
by sgre52160
2 (3 oz) pkg cream cheese, softened 1 clove garlic, minced 3/4 cup crumbled feta cheese 1 tsp dried dill weed 1/4 tsp salt 1/8 tsp pepper 1 1/2 cups finely chopped fresh spinach 8 oz container
by sgre52160
2 (3 oz) pkg cream cheese, softened 1 clove garlic, minced 3/4 cup crumbled feta cheese 1 tsp dried dill weed 1/4 tsp salt 1/8 tsp pepper 1 1/2 cups finely chopped fresh spinach 8 oz container
Spinach And Feta Dip
by kathiecooks
1 (8-ounce) carton plain low-fat yogurt 3/4 cup (3 ounces) crumbled feta cheese 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened 1/4 cup low-fat sour cream 1 garlic clove, crushed 1 1/2 c
by kathiecooks
1 (8-ounce) carton plain low-fat yogurt 3/4 cup (3 ounces) crumbled feta cheese 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened 1/4 cup low-fat sour cream 1 garlic clove, crushed 1 1/2 c
Spinach And Feta Fritters
by ICOOK2
Ingredients: 10 ounces spinach (roughly chopped, cooked and squeezed to drain) 1 handful fresh herbs (I used a mixture of parsley, dill and mint) 2 green onions (sliced) 1/4 cup feta (crumbled) 1
by ICOOK2
Ingredients: 10 ounces spinach (roughly chopped, cooked and squeezed to drain) 1 handful fresh herbs (I used a mixture of parsley, dill and mint) 2 green onions (sliced) 1/4 cup feta (crumbled) 1
* Spinach-feta Bites*
by sgre52160
1/2 (10 oz) pkg frozen chopped, thawed and squeezed dry 6 oz feta cheese (I use the flavored ones), crumbled or divided 1/4 cup ricotta or cottage cheese 2 tbsp green onions, finely chopped 1/2 ts
by sgre52160
1/2 (10 oz) pkg frozen chopped, thawed and squeezed dry 6 oz feta cheese (I use the flavored ones), crumbled or divided 1/4 cup ricotta or cottage cheese 2 tbsp green onions, finely chopped 1/2 ts
view more member recipes
related CDKitchen recipes
Pasta and Spinach With Feta Cheese And Olives
Greek-Style Chicken Hoagie
Mediterranean Couscous Salad
Stuffed Chicken Breast With Feta, Spinach, And Tomatoes
Spinach And Feta Mini-Calzones
Gourmet Greek Omelet
Baked Stuffed Chicken Fillets
White Spinach Pizza
Spanakopita (Greek Spinach Pie)
Chicken, Spinach And Feta Pizza