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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redheadrn

posted:10/10/2004

I don't cook but this was easy even for me. I served it at a cocktail party and it was gone in a flash.

a cook

posted:9/3/2004

I've made this multiple times and found that frozen phyllo cups work just as well. If you do not like the phyllo wrap, you can use precooked phyllo cups that are sold in the freezer right next to the phyllo sheets. This is really great for a hassle free and quick appetizer. I also use chive and onion cream cheese instead of the garden vegetable. Fabulous and always rave reviews!

MTTORELLO

posted:8/16/2004

PERFECTION AT ITS BEST!

kellyann7750

posted:8/12/2004

I was a little apprehensive about this recipe because of the cream cheese spread, but it was delicious and easy! I didn't use the green onions because they went bad, but it was still great. I reheated one roll in the toaster oven for lunch the next day. I will definitely make this again when I crave spinach.

sheri284

posted:7/17/2004

The feta cheese is what really makes this recipee great!

stefeire

posted:7/6/2004

This was a smash hit both times I made it , I made a double batch and froze a couple rolls for a future occasion. Everyone loved it, and many asked for the recipe. Just make sure you know what you are getting into when using phyllo, it can be tricky but the results are worth it!! This was so tasty and is definitely my favorite appetizer now!

THvrybst

posted:6/15/2004

This was so easy to make. Everyone loved it. I didn't have any left. I am asked to make and bring this at all get togethers.

a cook

posted:6/6/2004

make sure the phyllo dough is defrosted completely...

JimC211

posted:5/19/2004

Excellent recipe - rich and wonderful flavor. I made these for the first time a few weeks ago and have made them again since then. It's fast, easy and it is always a hit.

Susan 62

posted:4/10/2004

A friend made them for a party. I enjoyed them so much I have made them several times for get togethers. Easy to fix and taste great.