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Make-Ahead Spinach Phyllo Roll-Ups




Source of Recipe


kraft foods






List of Ingredients



• 1 egg, lightly beaten
  
• 1/2 cup finely chopped green onion
  
• 1 tub (8 oz.) PHILADELPHIA Garden Vegetable Light Cream Cheese Spread
  
• 1 cup ATHENOS Traditional Crumbled Feta Cheese
  
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
  
• 9 sheets frozen phyllo sheets, thawed
  
• 1/3 cup butter, melted or cooking spray
  






Instructions



1. MIX egg, onion, cream cheese spread, feta cheese and spinach until well blended. Set aside.
   
2. PLACE 1 of the phyllo sheets on a clean work surface. Brush with butter or spray with cooking spray. Top with 2 more sheets of phyllo, brushing more butter between each layer. Place remaining phyllo between sheets of plastic wrap and set aside.
   
3. SPREAD 1/3 of the spinach mixture along one end of the phyllo stack; fold in both sides, then roll up to make a log. Repeat with the remaining phyllo sheets and spinach mixture to make 2 more logs. Brush with remaining butter or spray with additional cooking spray. To prevent phyllo from cracking, score log at 1-inch intervals.
   
4. PLACE unbaked logs in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap. Freeze up to 3 months. Or, to bake immediately, place desired number of logs, seam sides down, on ungreased baking sheet. Bake at 375°F for 25 minutes or until golden brown. Cool 5 minutes. Place on cutting board and cut each log into 10 slices with a serrated knife to serve.
   






Final Comments


Makes: 3 logs, 10 slices each or 30 servings, 1 slice each

Note
Remove logs from freezer and place in refrigerator for several hours to thaw. Then, bake and cut into slices as directed.

Storage Know-How
Leftover phyllo sheets can be wrapped tightly and refrozen.