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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haikuatnoon

posted:5/27/2007

Loved it!!! The closest I've ever made to resembling authentic.

a cook

posted:5/9/2007

Easy, tasty, and simple.

a cook

posted:5/9/2007

I've made this recipe a several times now and it's always a hit.

a cook

posted:4/28/2007

This is a great recipe for an appetizer or could be served with a side salad for a light meal. It is delicious and a crowd pleaser. Very simple to make.Can be frozen and baked later, a big asset.

bfangman

posted:4/22/2007

Made again. Used plain cream cheese and sundried tomato/basil feta. Used 4 sheets phyllo per roll - holds up better when cut. 1st appetizer to go - and within 10 minutes of setting them out! This is a keeper!!!

monycamax

posted:4/14/2007

d red pepper, and also toasted pine nuts. I also didn't have cream cheese, so I substitued ricotta cheese and it worked fine. I also used a butter flavor cooking spray for each sheet of phyllo dough rather than brushing each one with real butter - cuts down on the prep time.

pastry13

posted:3/20/2007

I make this recipe as a main course with a salad for luncheons for friends... It is so well received. Love that I can make ahead and just heat up before serving. I have shared this recipe with so many friends and relatives. Of all requests for my recipes, this tops it.

buddy10221

posted:3/1/2007

i love these spinach roll ups!!! i make them alot. a different kind of appatizer to bring or make for a party.

dmmandelin

posted:2/20/2007

I made these for an appetizer and got rave reviews. I did not have the veggie cream cheese on hand, but substituted soft cream cheese instead.

aeburget

posted:2/13/2007

Have to work a bit more with the phyllo, but they turned out great! I even froze them for future use...just popped in the oven and viola! too easy!