Spinach-Feta Rolls

washed --grated 1 tb Olive oil 2 tb Dill; fresh, chopped 3 bn Scallions, trimmed and 1 tb Lemon juice --chopped (1-1/2 c) Salt & pepper, to taste 1/4 c Feta cheese; crumbled 2 lg Egg whitesPHYLLO PASTRY8 Phyllo dough sheets (14x18") 1/4 ts Salt 1 lg Egg white 1 ts Poppy or sesame seeds, or a 2 tb Olive oil --combination To

make filling: Put spinach with water still clinging to the leaves in a large pot.

Cover and cook over medium heat until the spinach is wilted, about 5 minutes.

Drain and refresh with cold water.

Squeeze the spinach quite dry and chop.

In nonstick skillet, heat oil over medium heat.

Add scallions and saute until softened, 2 to 3 minutes.

Transfer to a medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon juice.

Season with salt and pepper.

Beat egg whites lightly with a fork and stir into the spinach mixture.

To form phyllo rolls: Set oven rack on the upper level; preheat to 350 degrees F (177ðC).

Coat a baking sheet lightly with nonstick cooking spray or line with parchment paper.

In a small bowl, whisk together egg white, oil and salt.

Lay one sheet of phyllo on a work surface with a short side toward you.

Brush lower half of the sheet with the egg-white mixture.

Repeat this step with a second sheet of phyllo and set on top of the first.

Spoon one-quarter of the spinach filling along one long edge.

Tuck in the side edges and roll up, jelly-roll fashion.

Place on the prepared baking sheet.

Repeat with the remaining phyllo, egg-white mixture and filling, making 4 rolls in all.

Brush tops of the rolls lightly with the egg-mixture and sprinkle with seeds, if desired.

Bake for 25 to 30 minutes.

With a serrated knife, cut each roll diagonally into 9 pieces and serve hot.

The rolls may be prepared, baked and sliced up to 2 days in advance.

Reheat in a 350 degree F oven for 10 to 12 minutes, or until heated through