The Co-op Food Stores

added 03/07/08

Makes 5 rolls

4 packages frozen chopped spinach
4 large onions, minced
3 bunches scallions, thinly sliced, green tops included
2 cups butter, divided
1 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 tsp. salt
1 pound Feta cheese, crumbled
1/2 cup freshly grated Parmesan cheese
8 eggs
1 package phyllo leaves, at room temperature

Defrost 4 packages of frozen chopped spinach, squeeze out the liquid, and reserve the spinach in a colander. In a large heavy skillet sauté the onions and scallions in 1/2 cup butter until the onions are golden. Add the dill and parsley and sauté the mixture for 5 minutes. Add the spinach and salt and sauté for 10 minutes. Transfer the mixture to a large bowl and let it cool. Stir in Feta and Parmesan cheeses. Beat the eggs until frothy and fold into the spinach mixture. Preheat the oven to 350 degrees F.
Melt the remaining butter. Keeping the remaining leaves covered with a tea towel, remove 5 phyllo leaves and brush them with melted butter. Stack the leaves and spread one-fifth of the spinach mixture along one of their long sides, about an inch from the edge. Fold in the bottom and sides of the leaves to form an envelope and roll up jelly-roll fashion. Place on a buttered baking sheet, seam side down. Continue to make rolls with the remaining phyllo and filling, 5 leaves at a time. Brush the tops with melted butter and bake the rolls for 1 hour, or until the pastry is brown and crisp. Cut the rolls into 2-inch slices and serve them warm or at room temperature.

—Victoria Hicks