These golden, flaky rolls make an impressive party appetizer. Freeze leftover rolls up to 6 months. To reheat, cover loosely with foil and bake at 375° for 15 minutes. Uncover and bake 10 minutes, turning after 5 minutes.

Ingredients:

• 3/4 c chopped fresh flat-leaf parsley
• 1/2 c finely chopped shallots
• 1/2 c finely chopped green onions
• 1/2 c finely chopped fresh dill
• 1/4 c chopped fresh mint leaves
• 1 1/2 Tab chopped fresh thyme
• 12 oz baby spinach leaves, coarsely chopped
• 6 Tab extra-virgin olive oil, divided
• 1/4 tsp freshly ground black pepper
• 1 egg, lightly beaten
• 3 oz reduced-fat feta cheese, crumbled (about 3/4 cup)
• Cooking spray
• 20 (14 x 9-inch) frozen phyllo sheets, thawed (about 8 ounces)

Directions:

1. Preheat oven to 375°.
2. Combine first 7 ingredients in a large bowl.
3. Add 3 tablespoons oil.
4. Stir well to combine.
5. Stir in pepper, egg, and cheese until well blended.
6. Line a baking sheet with parchment paper.
7. Coat well with cooking spray.
8. Working with 2 phyllo sheets at a time (cover remaining dough to prevent drying), brush 2 sheets lightly with remaining olive oil (long edge of sheets should be closest to you).
9. Top with 2 phyllo sheets.
10. Brush lightly with oil.
11. Arrange 2 cups spinach mixture in an even mound along phyllo edge nearest you, leaving a 1-inch border on either side.
12. Fold sides of phyllo partially over mound; roll dough and filling, burrito-style, to form an 11 x 3-inch roll.
13. Place roll, seam side down, on prepared pan.
14. Repeat procedure with remaining dough, oil, and filling to form 5 rolls.
15. Make 3 small slits in the top of each roll to allow steam to escape.
16. Bake rolls at 375° for 50 minutes or until golden brown and crisp.
17. Carefully transfer to a wire rack; cool 20 minutes.
18. Cut each roll diagonally into 6 slices.

Serves: 15 (serving size: 2 slices)

Source:  Food and Wine, via Donna Barasch