Categories: bread

Ingredients

• 2 lbs. fresh spinach
• 1/2 cup minced fresh dill
• 1/2 cup chopped fennel leaves
• 2 Tbsp. chopped sage leaves
• 2 scallions, chopped
• 2 large leeks, white part only, thinly sliced
• 1/2 cup extra-virgin olive oil
• 1 lb. Greek feta cheese, crumbled
• 2 large eggs, lightly beaten
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 package (16 oz.) phyllo dough

Directions

1. Preheat oven to 350°F.

2. Wash spinach well; chop coarsely and set aside to drain well. Wash, drain, chop, and combine dill and fennel in mixing bowl.

3. In large frying pan, sauté leeks and scallions in 2 tablespoons olive oil until soft; set aside in mixing bowl 10 minutes to cool. Add dill, fennel, sage, feta, eggs, salt, and pepper; mix thoroughly.

4. Spread phyllo sheet on a work surface. Lightly brush entirely with olive oil; spread line of cheese and vegetable mix along length of one edge. Roll lengthwise into long cigar shape with filling inside. Curl cigar-shaped package into spiral; place on lightly greased baking sheet. Repeat with remaining phyllo and filling.

5. Bake 45 minutes until golden brown. Serve hot or cold.

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