- Level: Intermediate
- Total: 47 min
- Prep: 30 min
- Cook: 17 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 616
- Total Fat
- 47 g
- Saturated Fat
- 21 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 161 mg
- Sodium
- 665 mg
- Level: Intermediate
- Total: 47 min
- Prep: 30 min
- Cook: 17 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 616
- Total Fat
- 47 g
- Saturated Fat
- 21 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 161 mg
- Sodium
- 665 mg
Ingredients
Directions
- Preheat oven to 400 degrees F.
- Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
- Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
- Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.
My Private Notes
Show:
Barefoot Contessa
Episode:
Canapes and Canvases
