CRISPY LEEK, SPINACH & FETA FILO ROLLS

Crispy Leek, Spinach & Feta Filo Rolls image

Provided by Marilena Leavitt

Number Of Ingredients 13

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1 sm. onion, finely minced
1 med. leek, trimmed and sliced thinly
2 --- green onions, finely minced
4 TBSP. olive oil
10 oz. fresh spinach, chopped
1 cup crumbled Greek Feta cheese
4 oz. cream cheese, or ricotta cheese, at room temperature
1 large egg, lightly beaten (optional)
4 TBSP. fresh dill, minced
¼ tsp. freshly ground pepper
1 lb. thin filo sheets, thawed overnight and at room temperature
(about 16 sheets, depending on thickness)
--- --- olive oil or melted butter (for brushing on the filo)

Steps:

In a small skillet, cook the onions and the leek in the olive oil until soft and golden brown. Remove from the heat, place in a bowl and let them cool.
Place the spinach in a colander, sprinkle with some salt and let it sit for 20 minutes. Squeeze the spinach between the palms of your hands to drain the water. Put the spinach in a bowl along with the Feta cheese, cream cheese, dill, ground pepper, and egg. Mix well and set aside. The mixture can be prepared one day ahead.
Pre-heat the oven to 375°F.
Unwrap the filo and place it on a work surface with the long side nearest to you. Take one sheet of filo, brush it with some of the olive oil. Top it with a second sheet. Brush this second sheet of filo with olive oil as well. Repeat with a third layer. Cut the stacked filo sheets into four equal rectangles. Place some of the leek mixture at the bottom end of each strip. Fold both sides inwards and roll the filo up tightly. Once you are done, place the filled filo rolls on a parchment paper-lined sheet pan, seam side down. Continue with the rest of the filo. Brush the tops with a little more olive oil, sprinkle with coarse sea salt and bake in the oven for about 20 minutes or until golden.
Remove from the oven and let stand for a few minutes. Serve as an appetizer with some plain Greek yogurt or tzatziki.