Recipe: Rolled spanakopita

Published: Wednesday, Dec. 19, 2012 - 12:00 am | Page 2D

Prep time: 1 hour 10 minutes, including chill time before baking

Cook time: 45 minutes

Makes 6 rolls, each with about 14 slices

From Kathy Rowan of Charlotte, N.C. Rolling these is easier and faster than folding individual triangles. Even better: Make the rolls in advance and freeze up to 6 months, ready to put in the oven.

INGREDIENTS

Three 10-ounce boxes frozen, chopped spinach

1/4 cup olive oil

1 large onion, peeled and minced

1/4 cup fresh parsley

1 to 2 teaspoons dried dillweed

One 5-ounce can evaporated milk (not sweetened condensed)

3 eggs, beaten

1 to 1 1/2 pounds feta cheese (either a block in liquid or a solid piece), grated

2 dashes of ground white pepper

1 to 1 1/2 cups butter (2 to 3 sticks), melted

1 pound frozen phyllo dough, thawed in refrigerator overnight

INSTRUCTIONS

Make the filling: Cook the spinach according to package directions. Drain well and set aside.

Heat the olive oil in a large skillet and add the onion, cooking over medium heat until softened. Stir in the spinach, parsley and dill. Cook until all the liquid is absorbed and mixture is mostly dry. Remove from heat and stir in the evaporated milk. Cool.

Beat the eggs in a large mixing bowl and stir in the feta cheese. Add the spinach mixture. Season with pepper and mix well. Refrigerate while you prepare the phyllo.

Spread out a sheet of waxed paper on a work surface. Wet and wring out a dish towel. Have melted butter nearby with a brush.

Remove 1 roll of phyllo from refrigerator and keep the rest chilled. Unroll the phyllo and cover with a sheet of waxed paper and the damp towel; always keep it covered so it doesn't dry out.

Remove one sheet of phyllo from the pile, spread it out on the waxed paper and brush with butter. Lay another piece on top of the first and brush with butter. Continue until you have five layers.

Spread about 1 cup of the spinach mixture on the top layer, spreading it horizontally and leaving a 1/2-inch border on all sides. Fold over the ends, then fold over the long bottom edge. Continue rolling together tightly, then brush the seam with butter.

Put assembled roll on a baking sheet, seam down. Continue making rolls until all the filling is used (about 6 rolls). Place the sheet of rolls in the freezer for 30 to 40 minutes. Slice into the roll but not all the way through, making 1-inch-wide pieces that can be easily cut after baking. Wrap the individual rolls in heavy aluminum foil and freeze up to 6 months.

To serve, bake a roll in a 375-degree oven for 30 to 45 minutes, until slightly brown on top.

Remove from oven, let stand 10 minutes and cut into pieces.

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