Olive and Feta Rolls
Olive oil cooking spray
1/2 cup garlic-stuffed green olives chopped
1/2 cup pitted kalamata olives chopped
1/3 cup crumbled feta cheese with lemon, garlic, and oregano
3 tablespoons sliced almonds
3 tablespoons golden raisins
1/2 teaspoon chai spice blend
8 sheets frozen phyllo dough thawed
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
In a medium bowl, combine olives, feta, almonds, raisins, and chai spice.
Lay one sheet of phyllo dough on a fat surface. (Keep remaining phyllo covered with a clean kitchen towel as you work.) Evenly coat phyllo with cooking spray and top with another phyllo sheet. Continue to make 4 layers.
With a sharp knife, cut dough to make 12 rectangular pieces.
Spread a heaping teaspoon of olive mixture along a short side of one of the phyllo rectangles, leaving 1/2 inch on each side. Tightly roll short side toward other end to form a cylinder. Coat end with cooking spray, press seam
to secure, and place on prepared baking sheet, seam side down. Repeat with remaining 4 sheets phyllo and stuffing to make a total of 24 pieces.
Bake for 25 to 30 minutes, or until rolls are golden brown. Cool for 5 minutes before serving.