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Make-Ahead Spinach Phyllo Roll-Ups

Make-Ahead Spinach Phyllo Roll-Ups recipe
photo by:kraft
Keep a few of these roll-ups in the freezer and pop one in the oven whenever you need a quick, easy appetizer. Fast and frozen can still be delicious!
time
prep:
25 min
total:
55 min
servings
total:
30 servings or 5 logs, 6 servings each
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posted:
12/11/2013
These were quite yummy, however, like "a cook"'s review, they flaked so badly, they looked terrible and were a mess. I'm glad it was only my immediate family I was serving them to! I'd like to make these again-any tips to prevent this? (I did not freeze them-baked immediately, and did slice the tops before baking).
posted:
9/20/2013
This time I made it with chopped broccoli.My family and friends loved them equally. Enjoy mish
posted:
9/3/2013
Very yummy!!! Great to keep in the freezer for drop-in guests. Next time I might add an extra sheet of phyllo dough just to make it easier to handle as a finger food.
posted:
8/28/2013
An easy version of spanokapita! I made this for a dinner party and we ate every bite. Only caution is to definitely precut the rolls 2/3 of the way thru before putting in the oven so it is easier and less messy to serve
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.
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.
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.
posted:
2/4/2013
I love this recipe have been making it since the Kraft magazine featured it ? 12 years ago
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.
posted:
1/4/2013
I made this for Christmas Eve, they were so good that I will have to double the recipe next time!
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