|
|
|
|
|
CHEESE
& SPINACH ROLLS
2 boxes frozen chopped spinach
1 ball Mozzarella cheese
1 c. Romano cheese, grated
4 T. butter, diced
Pinch of salt
Dash of pepper
Dash of cinnamon
1/2 lb. phyllo pastry sheets
Melted butter
1. Briefly cook frozen spinach in a little boiling water. Drain thoroughly,
squeezing out excess water. Dice Mozzarella cheese. Add to spinach along
with the Romano, butter, salt, pepper and cinnamon. Mix well. (I usually
throw these ingredients into the pot I used to cook the spinach. The warmth
hurries the melting process.)
2. Brush two sheets of phyllo with melted butter, and place one on top
of the other. Place a band of the spinach mixture lengthwise along one
side of the sheets to within 2 inches of each end. Turn in the ends, roll
lengthwise, continue folding over until a long roll is formed. Brush roll
with melted butter. Continue in this manner until all of the spinach mixture
if used.
3. Bake rolls in a 400 oven about 25 minutes or until golden brown. Cut
diagonally in 2-inch pieces. Serve warm.
Note: Use care in handling the phyllo dough, always carefully covering
with a slightly damp towel until ready to use. Also, both the Triangles
and the Rolls can be frozen prior to baking. Cover carefully with plastic
wrap and foil. Bake frozen and increase the baking time by a few minutes.
40 pieces
Adapted from those in The Art of Greek Cookery published by Doubleday.
|
|