Spanakopita ( Spinach Cheese Phyllo)

Name: Spanakopita ( Spinach Cheese Phyllo)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 30 appetizers, 10-12 serving(s)
Ingredients: 118.29 ml butter; 118.29 ml onion, diced; 283.49 g bag fresh spinach, rinsed, well drained and chopped or 283.49 g package frozen spinach, thawed and well drained; 118.29 ml ricotta cheese; 118.29 ml feta cheese, crumbled; 1 egg, slightly beaten; 0.61 ml salt; 0.61 ml nutmeg; 0.61 ml pepper; 4 sheet phyllo dough; 59.14 ml dried unflavored breadcrumbs

Submitted by Leslie in Texas

"Another recipe I clipped from a magazine that featured a Greek Gourmet Dinner Party menu and recipes. I've had this for years, since I first served this in 1981! Instead of the more familiar triangular pastries, these are rolled up jelly-roll fashion to make them easier to serve as finger food. These can be made ahead and frozen until needed."

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Ready In:: 55mins
Ingredients:: 11
Yields:: 30 appetizers
Serves:: 10-12

ingredients

118.29 ml butter
118.29 ml onion, diced
283.49 g bag fresh spinach, rinsed, well drained and chopped or 283.49 g package frozen spinach, thawed and well drained
118.29 ml ricotta cheese
118.29 ml feta cheese, crumbled
1 egg, slightly beaten
0.61 ml salt
0.61 ml nutmeg
0.61 ml pepper
4 sheet phyllo dough
59.14 ml dried unflavored breadcrumbs

directions

In a medium skillet over medium heat, melt 1 tablespoon of butter; add onion and cook 5 minutes.
Add spinach and cook, stirring constantly, for 2 to 3 minutes or until moisture has evaporated.
Remove from heat; stir in cheeses, egg, and seasonings; set aside.
Preheat oven to 375°F.
Melt remaining butter.
Place one phyllo sheet lengthwise on waxed paper.
Brush phyllo lightly with butter and sprinkle with 1 tablespoon of bread crumbs.
Place another phyllo sheet on top, brush with butter and sprinkle again with crumbs.
Spread half the filling ( about 3/4 cup)along lengthwise edge of phyllo.
With both hands lift waxed paper and roll from lengthwise edge, jelly-roll fashion.
Place seam-side down onto a cookie sheet;press each end to seal.
Brush top with butter and cut gashes in top of roll at 1 inch intervals.
Make second roll with remaining ingredients.
Bake for 20 minutes or until golden brown.
* Can be made ahead up to this point. Cool, wrap in plastic wrap, then in foil and freeze for up to 1 month. To serve, unwrap and heat in 400°F oven for 12 to 15 minutes).
While warm cut into 1 inch slices, using gashes as a guide.