Spinach and Cheese Phyllo Rolls

Ingredients

• 1 pack phyllo, defrosted
• 1 onion, chopped
• Fresh spinach (about 2 cups)
• Cottage cheese, as a base
• Mozzarella, shredded
• Feta, crumbled
• Salt and pepper, to taste
• 1 egg, for brushing
• Sesame seeds, for sprinkling
• Olive oil (for sautéing and brushing)

Method

1. Sauté the chopped onion in a little olive oil for a few minutes. Add the spinach and cook until any liquid evaporates, about 1–2 minutes. Transfer to a bowl.
2. Add cottage cheese, mozzarella, and feta to the bowl with the spinach mixture. Season with salt and pepper, tasting to adjust.
3. Work with 3 phyllo sheets at a time, keeping the rest covered with a towel. Cut the stack into 4 strips (12 strips total) and pile them together. Brush each strip with olive oil, layering as you go.
4. Place a thin line of filling along the edge closest to you and roll it up, then gently coil it into a “snail” shape. Repeat with remaining phyllo and filling.
5. Arrange rolls in a well-oiled baking pan. Brush each with beaten egg and sprinkle with sesame seeds. Bake at 425°F until golden brown.
6. Let cool slightly. Serve with an 8-minute egg and fresh vegetables.