Combine the spinach, parsley, shallots, green onions, dill, mint and thyme in a large bowl.
Add 3 tablespoons oil, stirring well to combine.
Stir in the egg, cheese and pepper until well blended.
Line a baking sheet with parchment paper, coat well with cooking spray.
Working with 2 phyllo sheets at a time (cover remaining dough to prevent drying), brush 2 sheets lightly with the remaining olive oil. Top with 2 phyllo sheets, brushing lightly with oil.
Arrange 2 cups of the spinach mixture in an even mound along the phyllo edge nearest you, leaving a 1-inch border on either side. Fold the sides of the phyllo sheet partially over the mound; roll the dough and filling, burrito-style, to form an 11 x 3-inch roll.
Place the roll, seam side down, on the prepared pan.
Repeat the procedure with the remaining dough, filling and oil, forming 5 rolls. Make 3 small slits in the top of each roll to allow the steam to escape.
Bake the rolls for about 50 minutes or until they get golden brown and crisp.
Carefully transfer to a wire rack, let cool for about 20 minutes, then cut each roll diagonally into 6 slices. Serve.
Nutrition Information
Serving size: 2 slices Calories: 133 Fat: 7.6 g Saturated fat: 1.7 g Carbohydrates: 13 g Sugar: 1 g Sodium: 213 mg Fiber: 2 g Protein: 4 g Cholesterol: 14 mg
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weightwatchers-spinach-herb-cheese-phyllo-rolls-recipe/