Ingredients:
- 1/2 cup finely chopped onion
- 1 tbsp olive oil
- 300 gram frozen chopped spinach, thawed and squeezed dry
- 220 gram ricotta cheese
- 300 gram cream cheese, softened
- 300 gram feta cheese, crumbled
- 1 egg, beaten
- 1/4 tsp dill weed
- Dash nutmeg
- Dash freshly ground pepper
- 15 sheets phyllo pastry
- 1 cup butter, melted
Method:
- In a large frypan over medium heat, sauté onion in oil until tender.
- Reduce heat to low and add next 4 ingredients (spinach through feta cheese).
- Remove from heat and blend in egg and seasonings.
- Brush 1 sheet of phyllo pastry with butter. Top with 2 additional sheets of phyllo, brushing each sheet with butter.
- Spoon about 1/2 cup spinach filling into a 1 1/2 inch wide strip down long edge of pastry.
- Roll up pastry, jelly-roll fashion, to enclose filling.
- Place roll, seam side down, on a greased cookie sheet. Brush with butter. Repeat procedure with remaining filling, pastry and butter to make 4 more rolls.
- Freeze rolls for 30 – 40 minutes. Using a sharp knife, slice rolls into 1 inch pieces. Place pieces, seam side down, on a greased cookie sheet. Bake at 180ºC for 15 – 20 minutes or until golden brown.
- Serve warm.
- Baked rolls may be frozen for up to 1 month. Thaw in refrigerator before reheating.
