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spinach-feta-roll

Welcome to another #SundaySupper! Today’s theme is finger foods. I’ve been researching spring recipes, and when I saw this I knew it would fit perfectly with the finger food theme.

It goes together quickly and uses two of my favorite spring vegetables: Spinach and green onions!

Spinach-Feta Rolls

Created by on March 25, 2016

Ingredients

  • 1 1/4 pounds fresh spinach, stemmed
  • 1 tablespoon extra-virgin olive oil
  • 3 bunches scallions, trimmed and chopped (1 1/2 cups)
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 large egg whites, lightly beaten
  • 1 large egg white
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 8 sheets phyllo dough
  • 1 teaspoon poppy seeds

Instructions

  1. To prepare filling: Place 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 dry and chop.
  2. Heat 1 Tablespoon oil in a medium nonstick skillet over medium heat. Add scallions and cook, stirring, until softened, 2 to 3 minutes. Transfer to a medium bowl and stir in the spinach, feta, Parmesan, dill and lemon juice. Season with salt and pepper. Stir in 2 egg whites.
  3. Position rack in upper third of oven; preheat to 350F. Lightly coat a baking sheet with cooking spray or line with parchment paper.
  4. To make phyllo rolls: Whisk egg white, 2 tablespoons oil and salt in a small bowl.
  5. Lay one sheet of phyllo on a work surface with a short side toward you. Brush the lower half of the sheet with the egg-white mixture and fold the top half over. Brush the top with the egg-white mixture. Repeat this step with the second sheet of phyllo and set it on top of the first. Spoon one-fourth of the spinach filling along one long edge of the phyllo stack. Tuck in the short sides 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.
  6. Brush the tops of the rolls lightly with the egg-white mixture and sprinkle with seeds, if desired. Bake until golden, 25 to 30 minutes. Cool for 5 minutes. With a serrated knife, cut each roll diagonally into 9 pieces and serve hot.
Source: The Simple Art of Eating Well

The Verdict: The flavor was great, but I could have used a dipping sauce. Perhaps a garlic infused mayo would have taken this to the next level. But I will definitely make it again!

Spinach feta rolls are great for a spring party! #SundaySupper
Spinach feta rolls are great for a spring party! #SundaySupper

More finger foods from #SundaySupper

Pinky Appetizers

Manual Mains

Digit Desserts

Plus Bite-sized Pavlovas and More Finger Food Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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