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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a cook

posted:12/24/2008

Can't get enough!! Love spinach. great to make ahead.

kerleyl

posted:12/16/2008

Delish!!! I made it for a large family gathering and everyone loved it. It is the ideal recipe. You can make it ahead of time and bake it when you need it. The filling gets very hot, so I let it sit for about 15 min prior to serving.

jobarsa

posted:12/10/2008

There is an error in the recipe instructions because it does not tell you to add the green onions. By the time I realized it I had already rolled them up. I think the instructions should say "Add the first 5 ingredients" instead of "first 4 ingredients"

a cook

posted:11/26/2008

Excellent!!

jmcaleer3

posted:11/24/2008

i recommend cutting these prior to putting them in the oven. the first batch was very 'ugly' as it was difficult to cut them and keep them looking nice. the second batch was much nicer looking and less dough crumbled when i cut them first. they were a hit regardless of their look.

Happymeal409

posted:11/19/2008

Not a fan of working with the phyllo dough. The phyllo dough also made it difficult to re-heat as leftovers in a microwave etc. Otherwise the recipe and the flavors were great! My husband was not a fan though, even though he loves Spinach artichoke dip!

Canelda

posted:11/19/2008

These appetizers tasted great! But I would not make them again because of the very high fat content. I found it hard to believe why they were in the Healthy Eating section of your web site.

ucfalumnist98

posted:11/18/2008

This was an absolute hit!

purplecoopersullivan