This recipe presents a new way to prepare phyllo pastry instead of the traditional layering with melted butter. The result is a crispier and less oily crust.
1 10 oz package frozen chopped spinach
¼ cup feta cheese crumbled
¼ cup dry curd cottage cheese
2 Tbsp light Parmesan cheese, grated
½ cup green onions, chopped
2 Tbsp fresh Dill – or- 1 tsp dried dill
½ tsp garlic powder
1 Tbsp lemon juice
2 large egg whites
salt & pepper to taste
6 sheets phyllo pastry (thawed)
1 large egg white
2 Tbsp olive oil
1/8 tsp salt
2 Tbsp bread crumbs
Set oven rack on the upper level and preheat oven to 350 F.
To prepare filling, thaw frozen spinach, thaw & drain well by squeezing excess moisture out of spinach.
Stir in cheeses, green onions, dill, garlic & lemon juice. Season with salt & pepper. Beat 2 egg whites lightly with a fork & stir into spinach mixture.
Prepare pastry. In a small bowl, lightly beat egg white, oil & salt. Lay a sheet of phyllo pastry on the work surface and, using a pastry brush, lightly coat the surface of the sheet with the oil mixture. Sprinkle evenly with ½ tsp breadcrumbs. Repeat this step layering all the sheets of phyllo pastry on top.
Spread the spinach mixture along one end of the dough. Lift edges of dough near spinach and roll over to form a roll.
Place on a cookie sheet that has been coated with non-sick spray. Brush with remaining oil/egg mixture.
Bake 25 to 30 minutes. Pastry should be golden brown. Remove from oven and cool slightly. Slice in with a bread knife into 1 inch slices. Lay rounds on a platter and serve as an appetizer.
Makes 16 hors d’oeuvres slices
Calories per slice 40
Fat 1.5 Grams