Spanakopita ( Spinach Cheese Phyllo)

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.

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

Ingredients

• 1⁄2 cup butter
• 1⁄2 cup onion, diced
• 1 (10 ounce) bag fresh spinach, rinsed, well drained and chopped or 1 (10 ounce) package frozen spinach, thawed and well drained
• 1⁄2 cup ricotta cheese
• 1⁄2 cup feta cheese, crumbled
• 1  egg, slightly beaten
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon nutmeg
• 1⁄8 teaspoon pepper
• 4  sheets phyllo dough
• 1⁄4 cup  dried unflavored  breadcrumbs

Directions

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