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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JONELLCAREY

posted:9/12/2010

Love,love,love these. My favorite appetizer ever. Have made these many times and is always a crowd pleaser. Freeze very well also.

algomagirl

posted:7/3/2010

first time w/ phyllo dough so next time will be MUCH easier and less time now that i'm experienced.VERY flaky and broke apart however I might have used too much butter. Love feta but thought was too dry. need suggestions to make filling more creamy please

taster1008

posted:5/28/2010

This is a quick, easy, but impressive recipe for guests, or a very tasty everyday dish. My family loves these

a cook

posted:4/7/2010

Absolutely delicious! I will surely make it again.

a cook

posted:4/7/2010

These were a hit!! I made them using phyllo cups instead of rolling them up in phyllo dough. They were perfect for Easter. Love traditional spanakopita and this tasted just like it. I'll be making this for every occasion from now on.

a cook

posted:4/5/2010

My family loved these. Very picky when it comes to Greek food and they devoured!!

kzolady

posted:2/20/2010

This sounds really good, but am wondering if I could make it with puff pastry instead of phyllo?

TeresaEat

posted:2/17/2010

I had a hard time with the phyllo but would make it again. Also have enough butter ready, I found my brush soaked up a lot.

hanna0008

posted:2/7/2010

Great recipe. Reminds me of Rachel Ray's spanikopita. I make them as stated in the recipe as appetizers and I make them in single rolls as a side dish. Works well with cream cheese/mozzrella cheese mixture if people do not like feta.

a cook

posted:1/10/2010

I love these and so did my family & friends. Imade them up ahead of time and froze until i needed them. I substituted plain cream cheese but added some vegetable soup mix and omitted the green onions. If the phyllo sheets stuck together, I just used extra sheets and the recipe still worked fine. In fact, it held together better when cutting the rolls.