Lunch

Spinach Phyllo Eggrolls is for Lunch.

Spinach Phyllo Eggrolls takes 10 minutes to prepare.

Spinach Phyllo Eggrolls takes 45 minutes to cook.

Spinach Phyllo Eggrolls makes 6 servings.

The ingredients for Spinach Phyllo Eggrolls are:

9 sheets of 9x13 inch phyllo dough
2 large onions chopped
6 cloves garlic- pressed through garlic press or minced finely
2 Tbls Olive Oil
Juice of 1 lemon
Juice of 1 Lime
2 Tbls balsamic vinegar
2 Tbls lite soy sauce
1.5 Lbs baby spinach- washed,stems removed and drained well or spun dry
3oz feta cheese crumbles

for phyllo brush- additional 5 cloves garlic, 1 Tbls salted butter and 1 Tbls olive oil

Here is how you make Spinach Phyllo Eggrolls:

In a large pan over med high heat- add 2 Tbls oil, and onions- cook till onion is translucent( 4 minutes) add garlic, lemon juice, lime juice, balsamic vinegar and soy and cook additional 2 minutes( until garlic is tender) DO NOT LET garlic scorch! Add spinach in batches- adding more as each batch wilts. Cook until spinach in wilted and most liquid evaporated. Salt and pepper to taste- usually a little LESS salt that you think will turn out better since the dough adds a bit of salt to the taste. In a small cup add the additional 5 cloved garlic roughly chopped with the additional butter and oil- microwave until butter in melted and starting to boil( this allows the garlic to permeate through the oils. Lay out Phyllo on a big cutting board- cover with saran wrap and a damp dish towel to keep it from drying out( which it will do RAPIDLY if you don't take precautions) On a seperate cutting board or big platter- lay one sheet of phyllo- Brush LIGHTLY with the garlic- butter and oil mix- then LIGHTLY salt and pepper. Repeat 2 more times- when you have 3 sheets of phyllo- spread a very thin layer of the spinach onion mix over HALF of the phyllo. Spread 1 oz crumbles feta over spinach then starting with the side with the spinach( the short side) roll up. The half of the dough that does not have spinach forms a crispy crust around the spinach. Using a sharp serrated knife- cut roll in half- DO NOT PRESS DOWN OR SAW AS YOU CUT or the spinach will squirt out either end and make a mess! Using a big spatula- Place the rolls in a 9x13 casserole dish that has been sprayed with cooking spray. Allow as much room between rolls to facilitate browning. bake in 350 oven until golden brown( about 25 to 35 minutes. Serve immediately. I Usually serve this with some sort of greek salad- or chicken that has been marinated in balsamic dressing and grilled. Serving Size: Makes 6 servings (3 rolls cut in half)Number of Servings: 6Recipe submitted by SparkPeople user BIGOLEDIVA.

The nutritional information for Spinach Phyllo Eggrolls is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 242.6

• Total Fat: 12.0 g
• Cholesterol: 12.6 mg
• Sodium: 573.3 mg
• Total Carbs: 27.6 g
• Dietary Fiber: 3.9 g
• Protein: 8.3 g

The dietary needs meet for Spinach Phyllo Eggrolls is Sugar Free