Recipe by Julesong
A delicious appetizer or side dish. Good for Oktoberfest!
Top Review by Krista Roes
I made this for the Revised Bargain Basement Game because it had never been reviewed and it sounded delish. I really wanted to like this because Julesong always makes such good stuff. I'm sorry to say that it didn't turn out so good. Although the spinach mix was good, with a cup of breadcrumbs it wasn't a bold enough taste to carry the dough surrounding it. I did make some adjustments: pumped up the parmesan and slightly decreased the breadcrumbs. My husband and son turned up their noses as the nutmeg, though I thought it was an interesting addition. It did make a great picture.
- 1 medium onion, chopped
- 2 tablespoons parsley, minced
- 1 cup chicken stock, defatted
- 1 (10 ounce) package frozen spinach, chopped
- 1 cup plain breadcrumbs
- 1 egg white, beaten
- 1 tablespoon fat free parmesan, grated
- 1 teaspoon nutmeg, grated
- 1 teaspoon black pepper
- 4 sheets phyllo dough
- 2 tablespoons skim milk
Directions See How It's Made
- Simmer onion and parsley in stock until tender; set aside.
- Cook spinach according to package directions. Drain, squeezing out excess liquid.
- Add onion mixture, bread crumbs, egg white, Parmesan, nutmeg and pepper; mix well.
- Place two phyllo sheets on a damp towel on work surface.
- Work quickly so that phyllo does not dry out.
- Spread half of spinach mixture along (about 1-inch inside) narrow edge of phyllo and roll up jelly-roll-style.
- Brush top and sides with skim milk.
- With sharp knife, cut several slits on top to vent steam.
- Place on baking sheet prepared with nonstick spray.
- Cover with another damp towel while repeating process with last two phyllo sheets and remaining spinach mixture.
- Bake at 400 degrees Fahrenheit for 25 to 30 minutes until golden brown.
- Cut each roll into six pieces.