Spinach-Feta Rolls

1. 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.
2. Drain and refresh with cold water.
3. Squeeze the spinach quite dry and chop.
4. In nonstick skillet, heat oil over medium heat.
5. Add scallions and saute until softened, 2 to 3 minutes.
6. Transfer to a medium-sized bowl and stir in spinach, feta, Parmesani, dill and lemon juice.
7. Seasoni with salt and pepper.
8. Beat egg whites lightly with a fork and stir into the spinach mixture.
9. To form phyllo rolls: Set oven rack on the upper level; preheat to 350 degrees F. Coat a baking sheet lightly with nonstick cooking spray or line with parchment paper.
10. In a small bowl, whisk together egg white, oil and salt.
11. 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.
12. Repeat this step with a second sheet of phyllo and set on top of the first.
13. Spoon one-quarter of the spinach filling along one long edge.
14. Tuck in the side edges and roll up, jelly-roll fashion.
15. Place on the prepared baking sheet.
16. 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.
17. Bakei for 25 to 30 minutes.
18. 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.
19. Reheat in a 350 degree F oven for 10 to 12 minutes, or until heated through.
20. Makes 36 appetizers.
21. 39 calories per piece: 2 g protein, 2 g fat, 5 g carbohydrate; 77 mg sodium; 1 mg cholesterol.
22. **"Inspired by the Greek appetizer spanakopitakia, these rolls are easy to make for a crowd.
23. " --From Eating Well, May/June 1993.