SPANAKOPITA ROLLS

Ingredients

• 1/2 cup finely chopped onion
• 1 tbsp olive oil
• 1 pkg (10 oz / 300 g) frozen chopped spinach, thawed and squeezed dry
• 8 oz ricotta cheese
• 4 oz cream cheese, softened
• 4 oz feta cheese, crumbled
• 1 egg, beaten
• 1/4 tsp dill weed
• Dash nutmeg
• Dash freshly ground pepper
• 15 sheets phyllo pastry
• 1 cup butter, melted

Directions

1. In a large frypan over medium heat, sauté onion in oil until tender.
2. Reduce heat to low and add next 4 ingredients (spinach through feta cheese).
3. Remove from heat and blend in egg and seasonings.
4. Brush 1 sheet of phyllo pastry with butter. Top with 2 additional sheets of phyllo, brushing each sheet with butter.
5. Spoon about 1/2 cup spinach filling into a 1 1/2 inch wide strip down long edge of pastry.
6. Roll up pastry, jelly-roll fashion, to enclose filling.
7. Place roll, seam side down, on a greased cookie sheet. Brush with butter. Repeat procedure with remaining filling, pastry and butter to make 4 more rolls.
8. Freeze rolls for 30 - 40 minutes. Using a sharp knife, slice rolls into 1 inch pieces. Place pieces, seam side down, on a greased cookie sheet. Bake at 350ºF for 15 - 20 minutes or until golden brown.
9. Serve warm.
10. Baked rolls may be frozen for up to 1 month. Thaw in refrigerator before reheating.