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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Island Mom

posted:11/24/2003

This was so good. usually I just use tortillias and wrap it up. with this recipe I added a few that I like and that was water chestnuts and carrots (finely chooped). it was so colorful and tastety.mmmm!

eaw924

posted:11/20/2003

I thought this was very good but I think I would add pine nuts in the next receipt

a cook

posted:11/17/2003

This is excellent if you are on Weight Watchers this recipe is low in points and when you are haveing a get together bring these you willlove them. My children and my friends children love them also.

a cook

posted:11/13/2003

I made it for my Gourmet Club and they loved it! I will make it for my guests on Thanksgiving! It is easy and delicious!

a cook

posted:11/12/2003

I found the phyllo still harder to work with. And there is too much spinach mixture for three rolls. I found it much easier spreading it among more rolls.

mfneaz1

posted:11/11/2003

extremely tasty! phillo was a little too flakey but the taste outweighed that

a cook

posted:11/7/2003

i have several in my family whom are vegetarians and love this type of apatizers and all of my family love spinich so this is a must make this year thank you