Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------SPINACH-FETA FILLING-------------------------
1 1/4 lb Spinach; fresh, stemmed and
--washed
1 tb Olive oil
3 bn Scallions, trimmed and
--chopped (1-1/2 c)
1/4 c Feta cheese; crumbled
2 tb Parmesan cheese, freshly
--grated
2 tb Dill; fresh, chopped
1 tb Lemon juice
Salt pepper, to taste
2 lg Egg whites

-----------------------PHYLLO PASTRY----------------------------
8 Phyllo dough sheets (14x18")
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
1 ts 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 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.

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