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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Chiptress

posted:4/5/2011

I used this as a side dish and my family loved it!! Never worked with phyllo before but it was easier than I thought. Will be making this again!!

a cook

posted:3/27/2011

I make this all the time! And everyone LOVES it!!! And I always keep some extra ones in the freezer just in case!

a cook

posted:1/28/2011

Great appetizer. Used it for a Gourmet group and it was a hit. Would make again. So easy to make.

a cook

posted:1/14/2011

I used ricotta,cream cheese,(reg package softened)feta,and a little parmesean. Followed rest of recipe. Added a generous amount of chopped fresh mint. Give the fresh mint a try. I think you will love it. Mint is used often in Greek recipes. Mint is used for dolma,as well as a dash of cinnamon.

hansbhai

posted:12/29/2010

This is a great tasting appetizer, and the best part is it takes a very small amount of time to prepare. Ready in minutes. My guests loved the rolls!

a cook

posted:12/26/2010

This appetizer is amazing! GREAT flavor!!

a cook

posted:11/22/2010

The Phyllo dough was VERY unwieldy, but the filling was amazing. Even though they were scored before they went into the oven, I found them hard to cut. However, they were so tasty that I would definitelyl make them again, and maybe next time include some red peppers and artichokes.

irmi

posted:10/22/2010

Best way ever to get my kids to each their spinach! They loved it! I Will make it again and again and again!

vmperkins

posted:9/22/2010

This was a great recipe. It was actually easy to make. My husband loved it and happy to eat it again. Keep the great recipes coming.

a cook

posted:9/17/2010

It was a big hit. I'm not the biggest fan of feta cheese. but mixed with the other ingredients the feta doesn't dominate. I also used the reduced fat feta. I didn't fold in the long sides...too difficult with phyllo. To cut the fat, I used butter-flavored Pam. Works OK. My husband said "anytime you want to make this again is fine with me."