Spinach, Herb, and Cheese Phyllo Rolls

Preheat oven to 375°.

Combine first 7 ingredients in a large bowl. Add 3 tablespoons oil; stir well to combine. Stir in pepper, egg, and cheese 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 remaining olive oil (long edge of sheets should be closest to you). Top with 2 phyllo sheets; brush lightly with oil. Arrange 2 cups spinach mixture in an even mound along phyllo edge nearest you, leaving a 1-inch border on either side. Fold sides of phyllo partially over mound; roll dough and filling, burrito-style, to form an 11 x 3-inch roll. Place roll, seam side down, on prepared pan. Repeat procedure with remaining dough, oil, and filling to form 5 rolls. Make 3 small slits in the top of each roll to allow steam to escape.

Bake rolls at 375° for 50 minutes or until golden brown and crisp. Carefully transfer to a wire rack; cool 20 minutes. Cut each roll diagonally into 6 slices.