Spanakopita Spring Rolls

Name: Spanakopita Spring Rolls
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 14 spring rolls.
Cuisine: Mediterranean
Ingredients: 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry; 2 cups crumbled feta cheese; 4 garlic cloves, minced; 2 teaspoons dill weed; 1/4 teaspoon salt; 1/4 teaspoon pepper; 14 refrigerated egg roll wrappers; Oil for deep-fat frying

TOTAL TIME: Prep: 15 min. Cook: 5 min./batch YIELD: 14 spring rolls.

I was inspired to turn original spanakopita into a hand-held hors d'oeuvre. I use egg roll wrappers in place of phyllo dough, and now these are the biggest hit among my friends. —Jade Randall, Las Vegas, Nevada

Ingredients

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups crumbled feta cheese
4 garlic cloves, minced
2 teaspoons dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
14 refrigerated egg roll wrappers
Oil for deep-fat frying

Directions

1. Mix first 6 ingredients. With a corner of an egg roll wrapper facing you, place about 1/3 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll up tightly, pressing at tip to seal. Repeat.
2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels.

Nutrition Facts

1 spring roll: 245 calories, 12g fat (4g saturated fat), 20mg cholesterol, 568mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 10g protein.

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