Spinach rolls

1 kg (2lbs) fresh spinach
2 bunches spring onions, chopped
1 bunch dill, chopped
2 cups Feta cheese, crumbled
¾ cup oil
Pepper
25–30 Phyllo pastry sheets
½ cup oil for brushing


Wash spinach thoroughly.
Chop, add a dash of salt and squeeze all the juice out by rubbing it together.

Place in a bowl and add remaining ingredients and mix very well.

Cut each Phyllo sheet in 2 and fold in half.
Place 1 tbsp of mixture on one side, fold sides in, oil Phyllo.

Bake 10-12 minutes in medium heat till light golden.
Excellent finger food.

Litsa's Tip:
Spinach rolls freeze well unbaked. Just store in airtight container, separating layers of rolls with wax paper.
No need to thaw before baking.