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• DIRECTIONS
• » Prepare relish: Combine oranges, grapefruit, peppers, ginger, cilantro, olive oil, rice vinegar, orange juice, salt, and pepper. Cover and refrigerate, if needed, until service.
• » Coat a large nonstick pan with vegetable spray; heat to medium. Add the potatoes, onion, mushrooms, and garlic. Spray-coat vegetables to prevent sticking. Sauté until potatoes are just tender, about 10 minutes.
• » Stir in spinach; cook about 1 minute, until wilted. Stir in eggs and cook until firm throughout with no visible liquid egg remaining. Season with salt and pepper; allow to cool slightly while preparing phyllo dough.
• » Using 8 sheets phyllo per roll, brush with butter or coat lightly with vegetable spray between every 2 sheets (make 3 rolls). Transfer sheets to parchment-lined, baking pans.
• » Stir in cheese. Place 1/3 egg/potato mixture over the long end of roll; roll up tightly. Place seam side down on baking sheet. Repeat with remaining rolls. Bake at 375°F 12 to 15 minutes, until lightly golden and heated through.
• » Cut each roll on bias, 8 per roll. Serve each 2 slices with 3 oz. relish. Serve immediately.

*If using frozen or liquid whole egg product.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).