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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DD5505

posted:4/7/2006

It was a new addition to Christmas Eve and went over very well. I also made some with regular cream cheese and cut up pieces of ham. It can be altered easily and tates great!

a cook

posted:4/4/2006

Rather then dealing with the Phyllo sheets I use 3 or 4 Pillsbury Crescent rolls, just unroll the whole tube, pinch the perfs, place the filling on 1/3rd of the sheet , then roll up, slit the top and bake.

a cook

posted:4/4/2006

The best recipe.I made this for my friend's wedding.I cut up the dough for squers and made individuals.I baked it in mini muffin pan.Exelente!!!

cllew2

posted:4/1/2006

Made this for a Christmas open house and it was a huge hit. Loved the fact that I could make it ahead of time. The best comment of the evening was from a greek friend who wanted to know 'who made this spanikopita, it's really delicious?' PS...made the filling and used it in a stuffed tenderloin recipe...fabulous!

shortie_dee

posted:3/29/2006

very good. the phyllo dough is hard to work with though. instead of the garden vegetable cream cheese, i used the garlic & herb swirls. still very very good.

tagsmom899301

posted:3/17/2006

I made these for a get together where most of the people are vegetarians and this dish was among the first to be finished off! My rolls weren't as pretty, the phyllo fell apart on some but it was still yummy!!

cpreynolds

posted:2/28/2006

This was a little labor intensive...maybe because I hadn't used phyllo dough before. I thought the first one cracked quite a bit. I did freeze the others and just baked the other last week. It was very good and browned well when I turned it over. Glad I have more in the freezer.

Jetsi1

posted:2/26/2006

Absolutely wonderful. I served it to guests and they loved it. I have some frozen and will be using it next week to see if it is a good after freezing. I do plan to use 3 phyllo sheets instead of two next time to see if it is easier. Also, forgot to cover sheets at one point but learned quickly this is not good.

cathy7812

posted:2/12/2006

very easy to make and a great appetizer. I substituted low fat cream cheese & feta cheese. great to be able to make ahead and take out when unexpected guest pop by.

a cook

posted:2/9/2006

This was really good but a little tricky at first until I got the hang of it. My husband is not a vegetable eater unless it's camoflauged. As soon as he tried this he knew there was spinach, but thought it was delicous. Great little 'go to' side if you want something quick if you have some stored in the freezer.