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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Kristenb5

posted:12/7/2004

Excellent!! I was worried about using the Phyllo but it turned out to be easy. Everyone loved it, will definitely be making again and again.

a cook

posted:12/7/2004

The recipie was great, and tasted delicious. However, working with the phyllo dough was very tedious and frustrating. The next time I made these, I used the pre-formed phyllo cups and simply spooned the mixture into the cups and baked for 15 minutes. Just as delicous and no frustrations!!

tkpk1

posted:12/7/2004

great recipe Iplan to make them again

Anne Kubit

posted:12/5/2004

ardis71

posted:12/1/2004

i make them alot and we all love them here in our home...

a cook

posted:12/1/2004

They tasted o-kay, but were hard to make. I'm no chef but I am a pretty good cook and found the recipe difficult.

a cook

posted:11/26/2004

My kids are not a big spinach fan but I made this as an appetizer and they loved it. All my family members agree this will be cooked more than just the holidays.

saross_25

posted:11/9/2004

I made this recipe for Thanksgiving last year...Everyone loved it! This will definitely be a tradition!

MichelleS3

posted:10/27/2004

I made this for Christmas last year and everyone raved about it. It was really good even the kids ate it. It was really easy to make too. I made it three or four days before and put it in the oven when I got to the party, it was great.

melissa356

posted:10/15/2004

I made this for Christmas last year. Everyone, including those who insisted they don't like spinach LOVED these. I have since made them two more times. The adults and children all agree these are great. I also used a mild cheddar cheese instead of feta.