Spinach-Feta Rolls

Spinach-Feta Filling:
1 1/4 lb   Spinach; fresh, stemmed and washed
1 tblsp    Olive oil
3 bunch    Scallions, trimmed and chopped (1-1/2 c)
1/4 cup    Feta cheese; crumbled
2 tblsp    Parmesan cheese, freshly grated
2 tblsp    Dill; fresh, chopped
1 tblsp    Lemon juice
2          large Egg whites
Salt and pepper, to taste

Phyllo Pastry:
8         Phyllo dough sheets (14x18")
1         large Egg white
2 tblsp   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 a 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.  

Note:  Inspired by the Greek appetizer spanakopitakia,
these rolls are easy to make for a crowd.

Makes 36 appetizers

39 calories per piece: 2 g protein, 2 g fat, 
5 g carbohydrate; 77 mg sodium; 1 mg cholesterol. 

Contributed by Carole Furuya
Source:  Eating Well, May/June 1993