Spinach-Feta Filo Roll
- 1 Tbs. olive oil
- 8 green onions, white and pale green portions,
- 1 lb. baby spinach, chopped
- 3 Tbs. finely chopped fresh flat-leaf parsley
- 1/2 tsp. freshly grated nutmeg
- Salt and freshly ground pepper, to taste
- 3 eggs
- 6 oz. feta cheese, crumbled
- 6 sheets filo dough, thawed
- 3 to 4 Tbs. unsalted butter, melted and slightly
- 2 Tbs. sesame seeds
Preheat an oven to 375°F. Line a baking sheet with parchment paper.
In a large fry pan over medium heat, warm the olive oil. Add the green onions and sauté until softened, about 4 minutes. Add the spinach and sauté until barely wilted, about 1 minute. Remove from the heat and stir in the parsley and nutmeg. Season with salt and pepper. Let cool slightly.
In a large bowl, beat the eggs with a fork until blended and stir in the feta cheese. Add the spinach mixture and stir to combine.
Shape the roll
Lay out 1 filo sheet on a work surface and lightly brush with melted butter. Cover with a second sheet and brush it with butter. Repeat with the remaining sheets, brushing each one with butter. Spoon the spinach mixture in a line on a long side of the filo stack, leaving a border of about 1 1/2 inches uncovered on the ends and the side. Fold the long border over the filling, fold in the ends and then gently roll up the dough, encasing the filling.
Bake the roll
Place the roll, seam side down, on the prepared pan. Brush the top with butter and sprinkle with the sesame seeds. Bake until the roll is golden brown, 30 to 35 minutes. Transfer the pan to a wire rack and let cool slightly. Cut into slices and serve. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).