Spinach-Phyllo Rolls – Recipe
- Annie B. Bond
- December 10, 1999
- 9:56 pm
Fresh, young, tender spinach is easier to find in markets as we get further into spring. Like other dark-green leafy vegetables such as kale and collards, spinach is rich in antioxidants that help prevent cancer, heart disease, and even macular degeneration.
Taking only 15 minutes or less to prepare, these warm and golden rolls result in an amazingly satisfying and delicious return on the effort.
4 sheets thawed phyllo dough
8 slices reduced-fat Swiss cheese
12 large fresh spinach leaves, stems removed
1 cup drained chopped jarred roasted red peppers
1 tablespoon sesame seeds
1. Preheat the oven to 400 F. Coat a large baking sheet with your choice of butter, oil, or nonstick spray. (Editor’s note: Read labels to avoid synthetic products such as hydrogenated oils.)
2. Unfold the phyllo and place 1 sheet on waxed paper. Coat so it won’t stick. Top with the remaining sheets, covering lightly with olive oil or nontstick spray.
3. Arrange the cheese, spinach, and peppers on top of the phyllo. Sprinkle with the sesame seeds.
4. Cut crosswise into 4 equal strips. Starting with a short edge, roll up each strip jelly-roll style. Place, seam side down, on the prepared baking sheet.
Bake for 15 to 20 minutes, or until golden brown. Let ret for 5 minutes. Cut each roll in half.
Makes 4 servings.
Adapted from Vegetarian & More, by Linda Rosensweig.Copyright (c) 2000 by Linda Rosensweig.
Adapted from Vegetarian & More, by Linda Rosensweig.
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