Ingredients
- 2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
- 8 ounces feta cheese
- 8 ounces cream cheese, softened
- Pepper to taste
- 1 package phyllo dough, defrosted (40 sheets, 14 by 9 inches)
- 2/3 cup olive oil
Directions
- Heat the oven to 375° F. In a food processor fitted with the steel S blade, combine the spinach, feta, and cream cheese. Pulse the mixture until it is smooth. Season with pepper if desired.
- Transfer the mixture to a ziplock bag and snip a 1/4-inch piece from one corner (you can also use a pastry bag).
- On a clean work surface, lay out 1 sheet of the phyllo. Brush half of the sheet widthwise with olive oil and fold it in half to make a 7- by 9-inch rectangle. Brush the folded side with oil. Squeeze a thin line of the spinach mixture (approximately 1 tablespoon) along the folded edge. Roll the dough and filling the long way, into a 9-inch-long cylinder. Place the roll on a cookie sheet and brush it with oil. Repeat with the remaining sheets and filling.
- Bake for 12 to 15 minutes or until golden. Makes 40 sticks.