Make-Ahead Spinach Phyllo Roll-Ups from PHILADELPHIA® recipe

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Ingredients

1 egg, beaten
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 (8 ounce) tub PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
4 medium (4-1/8\" long)s green onions, finely chopped
15 sheets frozen phyllo dough (14x9), thawed
⅓ cup butter, melted

Nutrition Info

65.5 calories
carbohydrate: 5.9 g
cholesterol: 15.3 mg
fat: 3.9 g
fiber: 0.7 g
protein: 2.2 g
saturatedFat: 2.1 g
servingSize: -
sodium: 128.9 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix first 5 ingredients until well blended. Brush 1 phyllo sheet lightly with butter, top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo between sheets of plastic wrap, set aside.

  2. Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo, roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.

  3. Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet. Bake in 375 degrees F oven for 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

Recipe Yield

5 logs

Recipe Note

A delicious mixture of cream cheese, chopped spinach, and feta cheese is rolled up in phyllo sheets and baked for a delicious appetizer that can be prepared ahead or even frozen.

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