Spinach, Herb, And Cheese Phyllo Rolls

• 3/4 cup chopped fresh flat-leaf parsley
• 1/2 cup finely chopped shallots
• 1/2 cup finely chopped green onions
• 1/2 cup finely chopped fresh dill
• 1/4 cup chopped fresh mint leaves
• 1 1/2 tablespoons chopped fresh thyme
• 12 ounces baby spinach leaves, coarsely chopped
• 6 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon freshly ground black pepper
• 1 egg, lightly beaten
• 3 ounces reduced-fat feta cheese, crumbled (about 3/4 cup)
• Cooking spray
• 20 (14 x 9-inch) frozen phyllo sheets, thawed (about 8 ounces)

1. Preheat oven to 375u0b0.
2. Combine first 7 ingredients in a large bowl. Add 3 tablespoons oil; stir well to combine. Stir in pepper, egg, and cheese until well blended.
3. Line a baking sheet with parchment paper; coat well with cooking spray.
4. Working with 2 phyllo sheets at a time (cover remaining dough to prevent drying), brush 2 sheets lightly with remaining olive oil (long edge of sheets should be closest to you). Top with 2 phyllo sheets; brush lightly with oil. Arrange 2 cups spinach mixture in an even mound along phyllo edge nearest you, leaving a 1-inch border on either side. Fold sides of phyllo partially over mound; roll dough and filling, burrito-style, to form an 11 x 3-inch roll. Place roll, seam side down, on prepared pan. Repeat procedure with remaining dough, oil, and filling to form 5 rolls. Make 3 small slits in the top of each roll to allow steam to escape.
5. Bake rolls at 375u0b0 for 50 minutes or until golden brown and crisp. Carefully transfer to a wire rack; cool 20 minutes. Cut each roll diagonally into 6 slices.

parsley, shallots, green onions, fresh dill, mint leaves, thyme, baby spinach, extravirgin olive oil, freshly ground black pepper, egg, feta cheese, cooking spray, frozen phyllo sheets

Taken from www.myrecipes.com/recipe/spinach-herb-cheese-phyllo-rolls (may not work)