Spinach-Feta Rolls

Directions

1. 1
   To make filling: Put spinach with water still clinging to the leaves in a large pot.
2. 2
   Cover and cook over medium heat until the spinach is wilted, about 5 minutes.
3. 3
   Drain and refresh with cold water.
4. 4
   Squeeze the spinach quite dry and chop.
5. 5
   In non-stick skillet, heat oil over medium heat.
6. 6
   Add scallions and saute until softened, 2 to 3 minutes.
7. 7
   Transfer to a medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon juice.
8. 8
   Season with salt and pepper.
9. 9
   Beat egg whites lightly with a fork and stir into the spinach mixture.
10. 10
    To form phyllo rolls: Set oven rack on the upper level; preheat to 350F (180C).
11. 11
    Coat a baking sheet lightly with nonstick cooking spray or line with parchment paper.
12. 12
    In a small bowl, whisk together egg white, oil and salt.
13. 13
    Lay one sheet of phyllo on a work surface with a short side toward you.
14. 14
    Brush lower half of the sheet with the egg-white mixture.
15. 15
    Repeat this step with a second sheet of phyllo and set on top of the first.
16. 16
    Spoon one-quarter of the spinach filling along one long edge.
17. 17
    Tuck in the side edges and roll up, jelly-roll fashion.
18. 18
    Place on the prepared baking sheet.
19. 19
    Repeat with the remaining phyllo, egg-white mixture and filling, making 4 rolls in all.
20. 20
    Brush tops of the rolls lightly with the egg-mixture and sprinkle with seeds, if desired.
21. 21
    Bake for 25 to 30 minutes.
22. 22
    With a serrated knife, cut each roll diagonally into 9 pieces and serve hot.