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Phyllo Recipes : COLLECTION
2
large Egg whites
Salt & pepper, to taste
Phyllo Pastry:
--------------
8 Phyllo dough sheets (14x18")
1 large Egg white
2 tblsp Olive oil
1/4 tsp Salt
1 tsp Poppy or sesame seeds, or a combination
Instructions:
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To make filling:
---------------
-
Put spinach with water still clinging to the leaves in a large pot.
Cover and cook over medium heat until the spinach is wilted, about 5
minutes. Drain and refresh with cold water. Squeeze the spinach quite
dry and chop. In nonstick skillet, heat oil over medium heat. Add
scallions and saute until softened, 2 to 3 minutes. Transfer to a
medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon
juice. Season with salt and pepper. Beat egg whites lightly with a
fork and stir into the spinach mixture.
To form phyllo rolls:
---------------------
Set oven rack on the upper level; preheat to 350 degrees F. Coat a
baking sheet lightly with nonstick cooking spray or line with parchment
paper. In a small bowl, whisk together egg white, oil and salt. Lay
one sheet of phyllo on a work surface with a short side toward you.
Brush lower half of the sheet with the egg-white mixture. Repeat this
step with a second sheet of phyllo and set on top of the first. Spoon
one-quarter of the spinach filling along one long edge. Tuck in the
side edges and roll up, jelly-roll fashion. Place on the prepared
baking sheet. Repeat with the remaining phyllo, egg-white mixture and
filling, making 4 rolls in all. Brush tops of the rolls lightly with
the egg-mixture and sprinkle with seeds, if desired. Bake for 25 to 30
minutes. With a serrated knife, cut each roll diagonally into 9 pieces
and serve hot.
The rolls may be prepared, baked and sliced up to 2 days in advance.
Reheat in a 350 degree F oven for 10 to 12 minutes, or until heated
through. Makes 36 appetizers.
39 calories per piece: 2 g protein, 2 g fat, 5 g carbohydrate; 77 mg
sodium; 1 mg cholesterol.
**"Inspired by the Greek appetizer spanakopitakia, these rolls are easy
http://www.cs.cmu.edu/~mjw/recipes/pie/phyllo-coll.html (10 of 13) [12/17/1999 11:32:26 AM]
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