Spinach, Kalamata olives, tuna and goat cheese come together with flaky phyllo in these tasty rolls.
- 3 pounds fresh spinach
- 30 Kalamata olives, pitted
- 2 egg whites
- 10 ounces fresh chevre (goat) cheese
- Salt and pepper to taste
- 1 pound smoked or fresh tuna loin, sliced thin
- 1 roll (20 sheets) Athens Phyllo Dough (9″ x 14″), thawed
- 1/4 cup butter, melted
- 1/4 cup breadcrumbs
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
Clean spinach leaves and remove stems. Blanch in boiling, salted water for 2 minutes. Remove and plunge into cold water. Remove and squeeze out excess moisture. Chop spinach.
In food processor, puree Kalamata olives. Add egg whites and spinach and puree until smooth. Add Chevre cheese and continue to puree until smooth. Season with salt and pepper.
Lay tuna slices on 4 pieces of plastic wrap to make 4 rolls each the size of a phyllo sheet. Divide spinach mixture in half and spread over tuna slices. Carefully roll up tuna and freeze for 10 minutes to firm up.
Unroll and cover phyllo with plastic wrap, then a damp towel to prevent drying out. Prepare 4 large phyllo rolls according to directions for rolls linked to the right. Sprinkle breadcrumbs between each sheet. Place tuna with spinach mixture on phyllo and roll. Score each roll into 4 even sections.
Brush with butter and place seam side down on un-greased cookie sheet. Bake 30 to 35 minutes or until golden brown.
Spoon warm Moutabel onto plate, and place hot Tuna Rolls on top. Baby greens, warm, for garnish.