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Make-Ahead Spinach Phyllo Roll-Ups

Prep time 25 mins
Cook time 30 mins
Yield 30 servings or 5 logs, 6 servings each
I made this for Christmas Eve, they were so good that I will have to double the recipe next time!

Ingredients

  • 1 egg, beaten
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 1 cup ATHENOS Traditional Crumbled Feta Cheese
  • 1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
  • 4 green onions, finely chopped
  • 15 sheets frozen phyllo dough (14x9 inch), thawed
  • 1/3 cup butter, melted

How to Make It

  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°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.

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

  5. How to Prepare with 18x14-inch Phyllo Sheets: Use a total of 9 phyllo sheets, spreading 1/3 of the filling on each stack of 3 sheets and rolling up each stack to make a total of 3 logs. Freeze and bake as directed. Cut each log into 10 slices to serve.

  6. Variation: Omit butter. Spray phyllo sheets with cooking spray instead of brushing with the melted butter.