Spinach-Feta Rolls

Spinach-Feta Filling:
1 1/4 lb spinach; fresh, stemmed and -washed
1 tablespoon olive oil
3 bunch scallions, trimmed and -chopped
1/4 cup feta cheese; crumbled
2 tablespoon parmesan cheese, freshly -grated
2 tablespoon dill; fresh, chopped
1 tablespoon lemon juice
1 single salt & pepper, to taste
2 large egg whites

Phyllo Pastry:
8 single phyllo dough sheets (14x18)
1 large egg white
2 tablespoon olive oil
1/4 teaspoon salt
1 teaspoon poppy or sesame seeds, or a combined

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 non stick 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 non stick 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.

Yield: 36 servings