Spinach Feta Phyllo Rolls

posted by Sue Freeman 09-21-98 10:05 PM

Source Doug Cooper Chef

Spinach Feta Phyllo Rolls

1 lb. washed spinach, stems removed
1/2 cup finely dice onions
1 stick butter
1 1/2 cups feta crumbled (You can use any cheese or a mixture of several. Such as
ricotta and romano and parmesean..... or gargonzola with toasted pine nuts or
toasted walnuts... you can also add roasted red peppers that are diced)
1/2 tsp grated fresh nutmeg
2 eggs beaten
One Box Phyllo
Melted butter for brushing Phyllo
1/2 cup breadcrumbs

Preheat oven to 375.

Cook spinach in boiling water for 2 minutes. Drain well and squeeze dry.

Saute onions in butter and add spinach.

Combine eggs and cheeses etc. and mix with spinach mixture. Let cool.

Butter 6 sheets of phyllo... taking two at a time and laying them down and buttering it and then more and butter and then twomore and then butter them.

Spread with 1/4 cup bread crumbs and spread on spinach mixture to within 1 inch on all sides.

Folding in sides, gently roll up the phyllo. Put on an airbake cookie sheet and baste with butter.

Bake for 40 to 50 minutes. It should be a very golden brown.

Slice diagonally on the bias to cut. You can make these early and leave out on the counter and when ready to serve put back in oven for a couple minutes to reheat.

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