Swiss Chard Spanakopita Rolls

• 1 bunch swiss chard, trimmed, washed
• 5 oz reduced-fat feta, crumbled
• 8 oz low-fat cottage cheese
• 2 tbsp chopped dill
• 2 tbsp chopped mint
• 6 None spring onions, thinly sliced
• 3/4 cup cooked brown rice
• 12 sheets filo pastry
• None None Cooking spray
• 1 tsp sesame seeds

1. Place chard in a saucepan over moderate heat. Cover; cook, stirring occasionally, 5 minutes, or until just wilted. Drain.
2. When cool enough to handle, squeeze excess liquid from chard; chop finely.
3. Combine cheeses, herbs, onion and rice in a bowl. Add chard; mix well. Season.
4. Preheat oven to hot, 400u0b0F. Line a baking sheet with parchment.
5. Lightly spray top of 3 pastry sheets with oil. Stack together. Fold stack in half crossways.
6. Spoon one-quarter chard mixture along long edge of pastry, leaving a 2-inch border. Fold in sides; roll up firmly to enclose filling. Place, seam side down, on prepared tray. Spray lightly with oil.
7. Repeat, using remaining pastry and filling, to make 4 rolls. Sprinkle rolls with sesame seeds.
8. Bake 20 minutes, or until golden and crisp. Serve warm.

swiss chard, feta, cottage cheese, dill, mint, spring onions, brown rice, pastry, cooking spray, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/22618 (may not work)