For Spinach-Feta Filling:
1 1/4 pounds fresh spinach, stemmed and washed
1 tablespoon extra-virgin olive oil
3 bunches scallions, trimmed and chopped (1 1/2 cups)
1/4 cup crumbled feta cheese
2 tablespoons freshly grated parmesan cheese
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
salt & freshly ground pepper to taste
2 large egg whites, lightly beaten
For Phyllo Pastry:
8 sheets phyllo dough (14x18 inches)
1 large egg white
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1 teaspoon poppy or sesame seeds
To make filling: Place 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 dry and chop.
Heat oil in a nonstick skillet over medium heat. Add scallions and sauté until softened, 2 to 3 minutes. Transfer to a medium bowl and stir in spinach, feta, Parmesan, dill and lemon juice. Season with salt and pepper. Stir egg whites into the spinach mixture.
To form phyllo rolls: Set oven rack on the upper level; preheat to 350°F. Lightly coat a baking sheet with cooking spray or line with parchment paper.
Whisk together egg white, oil and salt in a small bowl.
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 and fold top half over. Brush the top 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-white mixture and sprinkle with seeds, if desired. Bake until golden, 25 to 30 minutes. Cool for 5 minutes. With a serrated knife, cut each roll diagonally into 9 pieces and serve hot.
Active Time: 25 Minutes
Total Time: 1 Hour
Yield: 36 Appetizers