Beet Top “Spanakopita” Roll

1 medium onion, finely diced
Beet tops from one bunch of beets- chopped finely
6 tablespoons of butter
1 teaspoon dill
1/4 lb feta or goat cheese
4 sheets of phyllo dough (defrosetd)

Saute onion in 2 tablespoons of butter until the onions are soft. Add the beet tops and saute until totally wilted. Add the dill and remove the pan from the stove. When the mixture has cooled, crumble the cheese into it, and set aside.

Melt the remaining 4 tablespoons of butter. Place one sheet of phyllo dough on a work surface. Brush melted butter on the phyllo sheet and then place another sheet on top of the first. Brush with butter and repeat until all 4 sheets are stacked.

Spread the beet top mixture on the phyllo dough and then roll the phyllo into a cylinder.

Place the cylinder on a cookie sheet and bake for 30 minutes at 375 for about 20 minutes or until the phyllo is golden brown.

Process all of the ingredients in a food processor or blender until the hazelnuts are finely ground. With the
machine running, pour the olive oil in in a steady stream. The sauce can be stored in the refrigerator for
up to one week. Bring it to room temperature before serving.