Provencal Spinach Phyllo Rolls

Ingredients

• 16 ounces Fresh baby spinach
• 1 package Phyllo dough sheets (thawed)
• 0.75 cup Unsalted butter, melted
• 1 cup Feta cheese, crumbled
• 3 cloves Garlic cloves, minced
• 2 teaspoons Herbes de Provence
• 1 medium Shallot, finely diced
• 1 large Egg, lightly beaten
• 0.25 teaspoon Nutmeg, ground
• 1 tablespoon Olive oil

Instructions

1. 1

   Sauté the diced shallots and minced garlic in olive oil over medium heat until softened and fragrant.

2. 2

   Add the spinach in batches, cooking until completely wilted, then transfer to a colander to cool.

3. 3

   Squeeze the cooled spinach very firmly with your hands or a kitchen towel to remove every drop of excess moisture.

4. 4

   In a mixing bowl, combine the dry spinach, feta cheese, egg, nutmeg, and 1 teaspoon of Herbes de Provence.

5. 5

   Lay one sheet of phyllo on a clean surface, brush lightly with melted butter, and layer a second sheet on top.

6. 6

   Cut the layered sheets into four long strips; place a tablespoon of filling at the bottom of each strip.

7. 7

   Fold the sides in slightly and roll tightly into a cigar shape, placing them seam-side down on a parchment-lined baking sheet.

8. 8

   Brush the tops with remaining butter, sprinkle with the rest of the Herbes de Provence, and bake at 375°F (190°C) for 18-20 minutes until golden brown.