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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laurenr_boston

posted:1/25/2005

My family and friends all loved these! The phyllo dough was challenging for me to work with, since I'd never used it before, but the end result was worth it. I got asked for the recipe by many people.

jeepo4

posted:1/24/2005

Wow what a great appetizer, my family raved and all wanted the recipe. I didn't have the herb cream cheese and used philly 8 oz. instead . would definitely make this again.

knight3d54

posted:1/23/2005

Very good snack or side dish

angel9102

posted:1/21/2005

These are so good and good for you! I made them Christmas Dinner and everyone liked them!

a cook

posted:1/17/2005

I have made this many of times, and is requested more so then spiniach pie. I usually do 4 rolls with less fillings and works out just as good. My family loves spinach pie but this has the pie beat and so much eaiser to make.

jizel

posted:1/13/2005

once i skipped the egg from this recipe and it tasted great almost the same

kfr33man

posted:1/6/2005

LOVED IT! My 9-yr. old son hates spinach, but even he loved these. I did mix half of the traditional feta cheese with garlic feta cheese for added flavor. I had never used phyllo dough before, but it worked well. I used light margarine to lower the fat and calories, and it seemed to work fine too. I still have roll in the freezer and my son has been begging me to bake it for him.

Muggs15

posted:1/5/2005

I tried this out at our family Christmas party and wished I had tried it out at home first. It was really good but I made it exactly as the recipe calls and next time I will split it into four rolls and use more phyllo sheets (at least double the amount recommended). The rolls lost their shape with too little phyllo and too much filling. Four rolls works much better! Everyone love it! Disappeared quickly.

a cook

posted:1/5/2005

Made this wonderful recipe and the family just loved it. Made recipe with both garden veg cr. cheese and chive & onion cr. cheese and both were great. Also used the Phyllo cups; buttered them and turned them upside down in the oven for about 5 min. before filling them and baking again so that they would be flakey. Will definately try the regular Phyllo dough soon to see the difference.

sandi viviani

posted:1/4/2005

I made this for our New Year's party. It was a hit. I couldn't find the "light" garden vegtable cream cheese spread so I used the "light" cream cheese and chives instead. It was my 1st time using phyllo dough, frankly I was always afraid of it!! It wasn't as difficult as I thought. The trick is to work quickly and I kept the remaining sheets covered with a wet paper towel. The filling was delicious and there was plenty of it so I made an extra roll. Oh yes, I used more butter too so forget the diet and enjoy! I will try the phyllo cups too. This is a keeper!