Spinach-Feta Rolls

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.