Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Spinach-feta Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 36

Ingredients:
1 1/4 Pound(s) Spinach, fresh stemmed and
washed
1 Tablespoon(s) Olive oil
3 Scallions, trimmed and
chopped 1-1/2 c
1/4 Cup(s) Feta cheese, crumbled
2 Tablespoon(s) Parmesan cheese, freshly
grated
2 Tablespoon(s) Dill, fresh chopped
1 Tablespoon(s) Lemon Juice
Salt & pepper, to taste
2 Egg whites
8 Phyllo dough sheets, 14x18"
1 Egg white
1/4 Teaspoon(s) Salt
1 Teaspoon(s) 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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 48
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 5.3mg
Sodium: 170.1mg
Potassium: 66.7mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: 3.2g


Scale this recipe to Servings [?]