Spanakopita Appetizers

560 g chopped spinach
1 package (225 g) cream cheese, softened
½ cup crumbled feta cheese
2 large eggs, lightly beaten
¼ cup finely chopped onion
¼ cup Best Foods Mayonnaise
2 tbsp snipped fresh dill
1 tsp SIDS SALT & PEPPER
15 sheets phyllo dough (23x33 cm size)
½ cup butter, melted
SIDS TAMARILLO SAUCE

Preheat oven to 220°C.
In a large bowl, mix the first 7 ingredients with SIDS SALT & PEPPER. Place 1 sheet of phyllo dough on a work surface then brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out)
Arrange ¾ cup spinach mixture in a narrow row along the long end of phyllo to within 2 cm of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 35x20x2-cm baking pan, seam side down.
Cut rolls diagonally into 5 cm pieces. (do not separate) Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with SIDS TAMARILLO SAUCE, lemon wedges and dill sprigs.
Freeze option: Cover and freeze unbaked rolls on a baking paper-lined baking tray until firm. Transfer to a freezer container; return to freezer.
To use, preheat oven to 190°C. Bake rolls on a baking paper-lined 35x20x2-cm baking pan until heated through and golden brown, about 25 minutes.