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Ingredientes
- 4 pkg. frzn minced spinach
- 4 lg. onions, chopped
- 3 bunches scallions
- 1/2 c. butter
- 1 c. chopped fresh dill
- 1/2 c. chopped parsley
- 1/4 teaspoon salt
- 1 pound feta cheese, crumbled
- 1/2 c. grated Parmesan cheese
- 8 Large eggs
- 25 phyllo leaves
- 1 1/2 c. butter, melted
Direcciones
- Defrost the spinach - squeeze out the liquid and place the spinach in a colander.
- In a heavy enamel skillet, saute/fry the chopped onions and the scallions (including the green tops - thinly sliced) with the butter till the onions are golden brown. Add in the dill and parsley, continuing sauteing the mix for 5 min. Add in the spinach and salt and continue sauteing for 10 min. Transfer the mix to a large bowl and let it cold. Stir in feta cheese and Parmesan.
- In another bowl beat the Large eggs till they are frothy then fold them into the spinach mix.
- Brush 5 of the phyllo leaves with the melted butter. (Keep the remaining leaves covered with plastic wrap. Stack the 5 leaves and then spread 1/5 of the spinach mix along one of the long sides of the buttered phyllo. Mix in the sides of the leaves to contain the mix and roll up, jelly roll fashion. Continue to make rolls with the remaining phyllo and filling, 5 leaves at a time, in the same manner. Put the rolls on buttered baking sheets, seam side down. Brush the tops with melted butter and bake the rolls in a preheated 350 degree oven for 1 hour or possibly till the pastry is brown and crisp. Cut the rolls into 2 inch slices and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 12 servings | |
| Calories 609 | |
| Calories from Fat 407 | 67% |
| Total Fat 46.22g | 58% |
| Saturated Fat 27.47g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 258mg | 86% |
| Sodium 1066mg | 44% |
| Potassium 587mg | 17% |
| Total Carbs 32.94g | 9% |
| Dietary Fiber 5.0g | 17% |
| Sugars 5.03g | 3% |
| Protein 18.69g | 30% |
