Make-Ahead Spinach Phyllo Roll-Ups

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I made these and they were delicous. However the 3 layers of phyllo dough flaked off as I was tasting them. Since I am going to make these for a ladies tea luncheon appet...read more

posted by

a cook

on 4/12/2013

time

prep:

25 min

total:

55 min

servings

total:

30 servings or 5 logs, 6 servings each

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What You Need

egg, beaten

pkg. (10 oz.) frozen chopped spinach, thawed, well drained

cup ATHENOS Traditional Crumbled Feta Cheese

tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese

green onions, finely chopped

sheets frozen phyllo dough (14x9 inch), thawed

1/3

cup butter, melted

Make It

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.

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.

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.

Kraft Kitchens Tips

Storage Know-How

Leftover phyllo sheets can be wrapped tightly and refrozen.

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.

Variation

Omit butter. Spray phyllo sheets with cooking spay instead of brushing with the melted butter.

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peavenson1

posted:5/8/2008

Taking the suggestions from others I used a butter flavored cooking spray. Made ahead, froze and baked for a wedding shower. They were gone in a flash and were a big hit.

pburford

posted:5/6/2008

I found it difficult to work with the phyllo sheets, so instead, I inserted the ingredient mix into prepared phyllo 'cups' often found at the grocery store, near the prepared pie crusts. Overall, a quick and easy appetizer, but taste best when served warm.

a cook

posted:4/29/2008

This is an outstanding recipe! The flavor is excellent, and the make ahead and freeze feature is perfect for entertaining.

jredlich

posted:4/22/2008

I made this for a party and my husband is still talking about when we can have it again! I used peppered feta and it was fabulous.

a cook

posted:4/8/2008

These roll-ups were really yummy. The combination of all the flavors was delicious. The phyllo did still kind of come apart when sliced despite me following the directions but I'd still make them again. I love that I can make them ahead of time, freeze and pull out when needed.

Louann21

posted:3/24/2008

I made this for Easter dinner and received WOWs. My entire family and visitors raved over this appetizer as well as the Baked Crab Rangoon. I will make this over and over, so simple and so good.

a cook

posted:3/22/2008

I made these for the holidays as "back up" and didn't bake them until last weekend for an impromptu appetizer. They were easy to make and very good. I subbed an 8oz block of the third less fat cream cheese and minced a few garlic cloves too. Yummy!

angelakm

posted:2/5/2008

I made this recipe and it was a huge hit. I substitued the cream cheese with low fat vegetable cream cheese. the extra flavor it provided with less calories was just perfect.

a cook

posted:2/4/2008

Absolutely delicious and super simple to make.

matanoos

posted:2/3/2008

Very good and simple to make.