Make-Ahead Spinach Phyllo Roll-Ups

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video 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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Bethb1005

posted:12/21/2009

This is a great recipe! Very easy to make. It was a huge hit!

rosamaria11260908

posted:11/26/2009

good resipid

sbwebb134

posted:10/8/2009

Made for a family get together. Everyone loved it! It was excellent!!!

jupperjoe

posted:9/24/2009

loved it!! fairly easy to make it is a keeper

bangerterc

posted:9/3/2009

The filling is a bit rich for our taste! I am going to try it again and add chicken and perhaps less cream cheese. I have even thought about making one with spaghetti sauce and meatballs. There seemes to be many possibilities with the wraps.

a cook

posted:8/31/2009

Very good. Great make ahead appetizer.

rjaninem

posted:8/10/2009

These were very tasty and not too difficult to make. If I make them again, however, I think I'll try plain cream cheese (or maybe chive flavor) instead of veggie.

a cook

posted:7/3/2009

Loved this recipe! I served it to my fiance's family and they couldn't get enough-neither could I! So delicate and delicious with the cream cheese and spinach. The phyllo wasn't difficult to work with at all. I would reccomend this recipe to anyone.

a cook

posted:7/1/2009

Excellent! I made these ahead of time and served chilled for a summer picnic, which was perfect. Even all the non-vegetable eaters loved it. The rolls stayed together better chilled than hot. I did use butter flavored spray instead of the melted butter. Much easier but it a little messy.

a cook

posted:5/26/2009

Very tasty will make it again. The Phyllo wraps are very delicate, so keep them moist. The video was very helpful. Also I would double the filling so you can use all the Phyllo wraps. I only made four logs family loved them. Thanks for the recipe.