Spinach Rolls Recipe
Ingredients
| Spinach | 2 Pound | |
| Pepper | 1 Dash | |
| 1 ball mozarella cheese | ||
| Dash of cinnamon | ||
| Romano cheese | 1 Cup (16 tbs), grated | |
| 1/2 pound phyllo pastry sheets | ||
| Butter | 4 Tablespoon, diced | |
| Melted butter | ||
| Salt | 1 Pinch | |
Directions
Wash spinach well, drain, and dry thoroughly on paper toweling.
Cut into small pieces.
Dice mozarella cheese.
Add to spinach along with the Romano, butter, salt, pepper, and cinnamon.
Mix well.
Brush two sheets of phyllo pastry with melted butter, and place one on top of the other.
Place a band of the spinach mixture lengthwise along one side of the sheets to within 2 inches of each end.
Turn in the ends, roll lengthwise, and continue folding over until a long roll is formed.
Brush roll with melted butter.
Continue in this manner until all of the spinach mixture is used.
Bake rolls in a 400 degree oven about 25 minutes or until golden browned.
Cut diagonally in 2 inch pieces.
Cut into small pieces.
Dice mozarella cheese.
Add to spinach along with the Romano, butter, salt, pepper, and cinnamon.
Mix well.
Brush two sheets of phyllo pastry with melted butter, and place one on top of the other.
Place a band of the spinach mixture lengthwise along one side of the sheets to within 2 inches of each end.
Turn in the ends, roll lengthwise, and continue folding over until a long roll is formed.
Brush roll with melted butter.
Continue in this manner until all of the spinach mixture is used.
Bake rolls in a 400 degree oven about 25 minutes or until golden browned.
Cut diagonally in 2 inch pieces.
Chef
