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

-------------------------------PHYLLO PASTRY-------------------------------
8 Phyllo dough sheets (14x18") 1/4 ts Salt
1 lg Egg white 1 ts Poppy or sesame seeds, or a
2 tb Olive oil --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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