Average Rating: 0TOTAL TIME: Prep: 45 min. Bake: 15 min.
YIELD: 2-1/2 dozen.Ingredients
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup crumbled feta cheese
- 2 large eggs, lightly beaten
- 1/4 cup finely chopped onion
- 1/4 cup mayonnaise
- 2 tablespoons snipped fresh dill
- 3/4 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 15 sheets phyllo dough (14x9-inch size)
- 1/2 cup butter, melted
- Optional: Tzatziki sauce, lemon wedges and fresh dill sprigs
Instructions
- 1. Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
- 2. Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down.
- 3. Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs.
- 4.
Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.
Nutrition Facts
1 piece: 96 calories, 8g fat (4g saturated fat), 29mg cholesterol, 155mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 2g protein.
