For a milder taste, use Parmesan instead of the stronger Romano cheese.
- Portion size 36 servings
- Credits : Holiday Baking: 2006
Ingredients
Filling:
Method
Filling: In skillet, heat oil over medium heat; fry onion and garlic, stirring often, until softened, about 5 minute. Scrape into bowl; let cool.Squeeze moisture from spinach; chop finely and add to bowl. Add Romano and feta cheeses, egg, red pepper, dill, pepper and nutmeg; stir to combine. Set aside.
Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush with butter. Top with 2 more phyllo sheets, brushing each with butter. Spoon about 1 cup (250 mL) of the spinach mixture along 1 long side, leaving 1-inch (2.5 cm) border on each end; fold ends over filling. Roll up to form log. Place on baking sheet. With sharp knife, score top through phyllo into 12 servings. Repeat with remaining phyllo. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 2 weeks.)
Brush with butter. Bake in centre of 400 F (200 C) oven until golden, about 25 minutes, 30 minutes if frozen. With serrated knife, slice along score marks.
Nutritional facts about
- Sodium 136 mg
- Protein 2 g
- Calories 69.0
- Total fat 5 g
- Cholesterol 19 mg
- Saturated fat 3 g
- Total carbohydrate 4 g
%RDI
- Iron 3.0
- Folate 6.0
- Calcium 5.0
- Vitamin A 8.0
- Vitamin C 5.0
