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Rolled Spanakopitas




Source of Recipe


Internet


List of Ingredients




1 tablespoon olive oil
3 scallions -- chopped
1 1/2 cups cooked spinach
OR defrosted frozen chopped spinach
Salt and pepper to taste
1/8 teaspoon nutmeg
2 tablespoons snipped dill
8 ounces feta -- crumbled
2 eggs -- lightly beaten
1/2 package phyllo pastry
1/2 cup melted butter -- up to 3/4

Recipe



In a saucepan, heat the olive oil and gently cook the scallions in it
until tender. Stir in the spinach and cook for 5 minutes, stirring to
help evaporate excess moisture. Season to taste with salt and pepper
and the nutmeg. Off the heat, stir in the snipped dill, then stir in
the feta and the eggs. Let this filling cool completely.
To make the spanakopitas, preheat the oven to 375 degrees. Lay 2 sheets
of phyllo out and cover the rest with plastic wrap. Cut the pastry
lengthways into 3 strips. Work with one strip and keep the others
covered. Brush the strip with melted butter then place a heaped
teaspoon of the mixture at the bottom. Roll it up, tucking in the
edges. Place it seam side down on a baking sheet and lightly brush the
surface with more butter. Proceed this way until all the filling is
used. Bake for 20 minutes or until golden. Serve warm or cold.
Makes 25-30 rolls.