Ingredients

8 sheets frozen filo dough
1 can light SPAM, finely chopped
1 10-ounce package chopped frozen spinach, thawed and squeezed dry
1 8-ounce package pre-chopped onions
1/3 cup green onion, chopped
1 teaspoon dried dill weed
1 teaspoon Italian seasoning
4 tablespoons liquid egg substitute
8-ounce package feta cheese, crumbled
1 cup shredded Parmesan cheese
1/4 cup olive oil

Directions

In a medium-size bowl, mix together the spinach, onions, dill weed and Italian seasoning. Add egg substitute to spinach mixture. Add the oil and cheeses. Separate mixture into 4 portions.

Grease a baking sheet that's large enough to fit the length of the filo. On a large surface, lay out one sheet of the filo, then brush with butter. Repeat the process for all 4 sections.

Place one portion of filling along the length of the dough. Leave at little room at the end of dough.

Roll up filo carefully, jelly-roll style. Pinch the ends and place the 4 portions on baking sheet. Score portions for slicing, so pastry won't crumble when cut.

Bake at 225 degrees for 25 minutes. Remove from oven. Cut all the way through portion lines. Increase heat to 250 degrees. Bake an additional 25-40 minutes or until light golden brown on top.

Can be served hot, room temperature or cold. Keep unused portions refrigerated. Makes 16-24 pieces.