Make-Ahead Spinach Phyllo Roll-Ups

Make-Ahead Spinach Phyllo Roll-Ups recipe

photo by:kraft

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:4/12/2013

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 appetizer, is there any secret in assembling the phyllo that keeps it from flaking? Maybe I need to let them cool longer before cutting? Maybe a sharper knife when I cut them into sections? Any advise will be greatly appreciated.

cassandra1974

posted:4/1/2013

I made ahead and froze for Easter dinner and they were still good, but I'm guessing they are better the day they are made. They were a little soggy. Next time I'll serve the day of. I made some rolls with the melted butter and some with the cooking spray and couldnt tell the difference. Cooking spray was easier to use because the sheets dry out so quickly.

jlochtefeld

posted:3/25/2013

Made this recipe for my father-n-laws retirement brunch. WOW I didn't even get a bite. Had to make them again the next weekend before I could get a bite. Everyone thought I spent hours making them. They are pretty simple to make. Just remember to use a pastry brush.

Patricia1171340

posted:2/4/2013

I love this recipe have been making it since the Kraft magazine featured it ? 12 years ago

a cook

posted:1/31/2013

These were superb!!! I was a little hesitant at first thinking they would be dry from the feta cheese but they were just great. My family loves spinach and this was a great new way to enjoy it. Thanks for the recipe.

shankins520

posted:1/4/2013

I made this for Christmas Eve, they were so good that I will have to double the recipe next time!

a cook

posted:1/2/2013

I thought this was very easy to make. It was very good but I would probably use less feta cheese next time. I like feta but it sort of over powered the other ingredients too much for my taste.

elissus11

posted:12/31/2012

Hello, For those who took them to parties, did you reheat them when you got there or serve them cold? If you reheated them, any advice on the best temperature/time to avoid ending up with over cooked or burnt phyllo roll-ups. I am trying this recipe today for a party and would like to get the best results possible. (

otcdebbie

posted:12/30/2012

Fantastic!!!

Par1014

posted:12/28/2012

Made this for Christmas Eve family get together. Was a huge hit! Not as hard to make as I thought.