pound Spinach, fresh, stemmed and washed
1 tablespoon Olive oil
3 bns Scallions, trimmed and chopped (1-½ c)
cup Feta cheese, crumbled
2 tablespoons Parmesan cheese, freshly grated
2 tablespoons Dill, fresh, chopped
1 tablespoon Lemon juice
2 lrgs Egg whites
8 Phyllo dough sheets (14x18")
1 lrg Egg white
2 tablespoons Olive oil
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.
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
Reheat in a 350 degree F oven for 10 to 12 minutes, or until heated through.
Makes 36 appetizers.
**"Inspired by the Greek appetizer spanakopitakia, these rolls are easy to make for a crowd."