Spinach, Herb, and Cheese Phyllo Rolls

15
Servings
40m
Prep Time
50m
Cook Time
1h 30m
Ready In


"Great party appetizers. You can freeze them for up to 6 months and reheat later. To do this, cover loosely with foil and bake at 375 for 15 minutes, then uncover and bake for 10 minutes, turning after 5 minutes. This way you can make them ahead of time and enjoy your party!"

Original recipe yields 15 servings
OK

Nutritional

  • Serving Size: 1 (130 g)
  • Calories 345.9
  • Total Fat - 19.4 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 64.1 mg
  • Sodium - 729.6 mg
  • Total Carbohydrate - 35.1 g
  • Dietary Fiber - 1.8 g
  • Sugars - 2.9 g
  • Protein - 8.9 g
  • Calcium - 132.2 mg
  • Iron - 3.5 mg
  • Vitamin C - 8.2 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 375 degrees.

Step 2

Combine the first 7 ingredients in a large bowl. Add 3 tablespoons of the olive oil; stir well to combine. Stir in the pepper, egg, and cheese until well blended.

Step 3

Line a baking sheet with parchment paper; spray with cooking spray.

Step 4

Working with 2 phyllo sheets at a time (keep the others covered to prevent it from drying out), brush 2 sheets lightly with olive oil. (Long edge of the sheet should be closest to you.)Top with 2 phyllo sheets. Place brush lightly with olive oil. Arrange 2 cups spinach mixture in an even mound along the phyllo edge closest to you, leaving a 1 inch border on either side. Fold the sides of the phyllo over the filling and roll dough and filling, burrito style, to form an 11 x 3 inch roll.

Step 5

Place the roll seam side down on the prepared pan. Repeat with the remaining dough, oil, and filling, forming 5 rolls. Make 3 small slits in the top of each roll to allow steam to escape.

Step 6

Bake the rolls at 375 for 50 minutes or until golden brown and crisp. Carefully transfer to a wire rack. Cool for 20 minutes.

Step 7

Cut each roll into 6 slices. Enjoy!

Tips & Variations


No special items needed.

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