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(Servings: 36)


Spinach-Feta Filling:
1 1/4 lb Spinach; fresh, stemmed and washed
1 tblsp Olive oil
3 bunch Scallions, trimmed and chopped (1-1/2 c)
1/4 cup Feta cheese; crumbled
2 tblsp Parmesan cheese, freshly grated
2 tblsp Dill; fresh, chopped
1 tblsp Lemon juice
2 large Egg whites
Salt & pepper, to taste

Phyllo Pastry:
8 Phyllo dough sheets (14x18")
1 large Egg white
2 tblsp Olive oil
1/4 tsp Salt
1 tsp Poppy or sesame seeds, or a combination


To make filling:
Put spinach with water still clinging to the leaves in a large pot.
Cover and cook over medium heat until the spinach is wilted, about 5
minutes. Drain and refresh with cold water. Squeeze the spinach quite
dry and chop. In nonstick skillet, heat oil over medium heat. Add
scallions and saute until softened, 2 to 3 minutes. Transfer to a
medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon
juice. Season with salt and pepper. Beat egg whites lightly with a
fork and stir into the spinach mixture.

To form phyllo rolls:
Set oven rack on the upper level; preheat to 350 degrees F. Coat a
baking sheet lightly with nonstick cooking spray or line with parchment
paper. In a small bowl, whisk together egg white, oil and salt. Lay
one sheet of phyllo on a work surface with a short side toward you.
Brush lower half of the sheet with the egg-white mixture. Repeat this
step with a second sheet of phyllo and set on top of the first. Spoon
one-quarter of the spinach filling along one long edge. Tuck in the
side edges and roll up, jelly-roll fashion. Place on the prepared
baking sheet. Repeat with the remaining phyllo, egg-white mixture and
filling, making 4 rolls in all. Brush tops of the rolls lightly with
the egg-mixture and sprinkle with seeds, if desired. Bake for 25 to 30
minutes. With a serrated knife, cut each roll diagonally into 9 pieces
and serve hot.

The rolls may be prepared, baked and sliced up to 2 days in advance.
Reheat in a 350 degree F oven for 10 to 12 minutes, or until heated
through. Makes 36 appetizers.

39 calories per piece: 2 g protein, 2 g fat, 5 g carbohydrate; 77 mg
sodium; 1 mg cholesterol.



1/3 cup walnut
1/3 cup almond
2/3 cup raisin
1/4?? cup olive oil
1 can anchovy

1 T oil in pan, heat add saute crushed walnuts. Add almond, heat,
sautee 10min or until start smelling wondeful. Add more oil as needd to
prevent sticking. Add raisins, more oil, cook, strring for 2 minutes,
then cover and let cook. Check and add oil every now and then if needed
for anothee 5 min. Remove from heat

Open anchovy can. Eat one. tear one in half, give 1/2 to cat. Wave
other half at housemate who 'hates' anchovy then give to cat. Take 2/3
of remaining anchivies, cut into tiny pieces. Mix into nuts/raisins.

Use as fillo filling.



2/3 bunch spinach, no stems, chopped into 1/4" peices
1/2 lb feta cheese, crumbled
5 cherry tomatoes, minced
6 African Red Devil chilies, crumbled. (could use birds eye or jalapenos
also.. something with a *sharp* sting rather than a *long* burn)
olive oil

Mix everything. Add enough olive oil so it'll be a paste and be

Use as fillo filling



8 oz white fish
1 can broken shrimp
3 tblsp cream cheese
2 scallions
2 tblsp horseraidh
2 tblsp dijon mustard
1 tsp white pepper

Cook whitefish, scallions, shrimp in peanut or corn oil. Add rest of
ingredients, mix well over low heat. Refrigerate until cooled. Fill

I made all three of the above for a painting party saturday and it was
enough for 3 lbs of fillo, using three-one-third-sheet triangles for


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