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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s_m_hightower

posted:1/2/2012

I brought these to my friend's NYE Party and they were a huge hit! I had many people ask me for the recipe.

a cook

posted:12/27/2011

Absolutely delicious. Freezes well also. They are sooooo flaky.

MJwrabbit

posted:12/27/2011

Just one word... Delish!!!

popmalloy

posted:12/23/2011

This recipe was really easy and the only hard part of it was brushing the dough with butter and keeping the dough from ripping. Just remember to keep the dough covered with damp towel and you will have to keep re-heating the butter to keep it melted. May try the cooking spray version just to see how that tastes compared to melted butter type

mcdorman1

posted:11/13/2011

I make this almost every year for the hollidays. I have also used Puff Pastry and that turned out just as well! I've also added water chestnuts

JeffyBoyLover24

posted:10/21/2011

Easy to make, but they didn't cut well. I don't know if it was because they were still warm or what. Also, the taste was just okay. I wasn't impressed.

DawnFarah

posted:10/15/2011

This was easy and great. The Lebanese family who make spinach pie thought I did a great job. I did add cinnamon.

a cook

posted:10/11/2011

I thought this was wonderful! The video really helped as well. Will be making more and freezing it with the holidays coming up!

taflambas

posted:9/13/2011

Followed the recipe exactly! It's AMAZING! I am Greek and this was excellent! Just as good as my grandma's!

poukala

posted:4/25/2011

Made for a party as an appetizer. This was such a HUGE it, people had 2 -3 servings! It was compared to the Greek Spanakopita from Greektown as being just as good, if not better! I was able to make 6 rolls with the filling and cut each roll into thirds.