Cheese And Spinach Phyllo Rolls*

By RJamoralin

Each of 36 pieces: 67 calories; 4 grams protein; 4 grams carbohydrates; 1 gram fiber; 4 grams fat; 2 grams saturated fat; 12 mg. cholesterol; 0 sugar; 147 mg. sodium

Ingredients

• 2 (10-ounce) boxes frozen chopped spinach
• 1 (8-ounce) ball mozzarella cheese, finely diced or grated
• 1 cup grated Romano cheese
• 1/4 cup ( 1/2 stick) butter, diced and softened, plus melted butter for brushing the sheets
• Salt and pepper
• Pinch of ground cinnamon, or to taste
• 12 (17-inch by 13-inch) phyllo pastry sheets
• Total time: About 1 hour

Details

Cooking time 25mins
Adapted from latimes.com

Preparation

Step 1

1. In a large, heavy-bottom saucepan, briefly cook the frozen spinach in a little boiling water, stirring just until thawed. Remove from heat and drain the spinach well, discarding the water. Return the spinach to the pan.

2. Stir in the mozzarella and Romano cheeses, along with the one-quarter cup butter to form the filling. Season to one-eighth teaspoon salt and a small pinch each pepper and cinnamon, or to taste. Mix the filling well; the warmth from the pan and spinach will melt the other ingredients slightly. This makes 3 cups filling.

3. Working quickly, brush 2 sheets phyllo with a light coating of melted butter, and place 1 sheet on top of the other. Place one-third cup filling along the length of the sheets, leaving 2 inches at either end. Turn in the ends and roll the filling into the sheets, as with a burrito; continue folding until a long roll is formed. Brush the roll lightly with melted butter and place on a baking sheet. Continue until all of the filling is used, spacing the rolls about 2 inches apart. This makes 6 rolls.

Bake the rolls until golden brown, about 20 to 25 minutes, rotating halfway for even coloring. Cool slightly, then cut each roll diagonally into 2-inch pieces. Serve warm.