Ingredients
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry1 package (8 ounces) cream cheese, softened1/2 cup crumbled feta cheese2 large eggs, lightly beaten1/4 cup finely chopped onion1/4 cup mayonnaise2 tablespoons snipped fresh dill3/4 teaspoon seasoned salt1/4 teaspoon pepper15 sheets phyllo dough (14x9-inch size)1/2 cup butter, meltedOptional: Tzatziki sauce, lemon wedges and fresh dill sprigs
Preparation
Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)
Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down.
Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs.
