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1
To make filling: Put spinach with water still clinging to the leaves in a large pot.
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2
Cover and cook over medium heat until the spinach is wilted, about 5 minutes.
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3
Drain and refresh with cold water.
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4
Squeeze the spinach quite dry and chop.
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5
In non-stick skillet, heat oil over medium heat.
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6
Add scallions and saute until softened, 2 to 3 minutes.
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7
Transfer to a medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon juice.
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8
Season with salt and pepper.
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9
Beat egg whites lightly with a fork and stir into the spinach mixture.
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10
To form phyllo rolls: Set oven rack on the upper level; preheat to 350F (180C).
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11
Coat a baking sheet lightly with nonstick cooking spray or line with parchment paper.
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12
In a small bowl, whisk together egg white, oil and salt.
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13
Lay one sheet of phyllo on a work surface with a short side toward you.
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14
Brush lower half of the sheet with the egg-white mixture.
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15
Repeat this step with a second sheet of phyllo and set on top of the first.
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16
Spoon one-quarter of the spinach filling along one long edge.
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17
Tuck in the side edges and roll up, jelly-roll fashion.
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18
Place on the prepared baking sheet.
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19
Repeat with the remaining phyllo, egg-white mixture and filling, making 4 rolls in all.
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20
Brush tops of the rolls lightly with the egg-mixture and sprinkle with seeds, if desired.
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21
Bake for 25 to 30 minutes.
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22
With a serrated knife, cut each roll diagonally into 9 pieces and serve hot.
