Spinach, Herb, & Cheese Phyllo Rolls

By Chez_Alexander

These golden, flaky rolls make an impressive party appetizer or serve with a side salad for a filling lunch. Perfect for the holidays or any gathering of your hungriest family and friends, these crispy spinach-filled phyllo appetizers are great to make ahead of time, so that you can can just reheat them as your guests arrive.

Ingredients

• 3/4 cup fresh flat leaf parsley, chopped
• 1/2 cup shallots, finely chopped
• 1/2 cup green onions, finely chopped
• 1/2 cup fresh dill, finely chopped
• 1/4 cup fresh mint leaves, chopped
• 1 1/2 tablespoons fresh thyme, chopped
• 1 (12-ounce) bag baby spinach leaves, coarsely chopped
• 6 tablespoons extra virgin olive oil, divided
• 1/4 teaspoon freshly ground black pepper
• 1 egg, lightly beaten
• 3/4 cup feta cheese, crumbled
• Cooking spray
• 1/2 of 1 (1-pound) package (14 x 9-inch) frozen phyllo sheets, thawed, about 8-ounces or about 20 sheets

Details

Servings 15
Preparation time 30mins
Cooking time 90mins
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 375°F.

Combine parsley, shallots, green onions, dill, mint, thyme, and spinach in a large bowl. Add 3 tablespoons oil; stir well to combine. Stir in pepper, egg, and cheese until well blended. Line a baking sheet with parchment paper; coat well with cooking spray. Working with 2 phyllo sheets at a time (cover remaining dough to prevent drying), brush 2 sheets lightly with remaining olive oil (long edge of sheets should be closest to you). Top with 2 phyllo sheets; brush lightly with oil. Arrange 2 cups spinach mixture in an even mound along phyllo edge nearest you, leaving a 1-inch border on either side. Fold sides of phyllo partially over mound; roll dough and filling, burrito-style, to form a, 11x3-inch roll. Place roll, seam side down, on prepared pan. Repeat procedure with remaining dough, oil, and filling to form 5 rolls. Make 3 small slits in the top of each roll to allow steam to escape. Bake rolls at 375°F for 50 minutes or until golden brown and crisp. Carefully transfer to a wire rack; cool 20 minutes. Cut each roll diagonally into 6 slices.

Assemble and cook rolls, then freeze rolls up to 6 months. To reheat, cover loosely with foil and bake at 375° for 15 minutes. Uncover and bake 10 minutes, turning after 5 minutes.