Make-Ahead Spinach Phyllo Roll-Ups

(386)

rate it now!

you may also enjoy

Chicken Wing Basics

Favorite Topped Deviled Eggs

Baked Crab Rangoon

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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

southernwife

posted:5/4/2009

These were awesome. Instead of using 3 sheets of dough, I used 4 to 5..only because I think I put too much butter on each sheet and it looked too thin when I rolled them because I could see the spinach,and thought it would all leak out. But it worked just as well using more. Someone even suggested just using the mixture as a dip with chips. That tasted excellent as well. I can't wait to go back home to NY and make these for my family. I'm Greek, and never made spinach pie before..just one of those recipes that can't compare to mom's..but this comes real close, and I think my sister will love them.

heckyeah81

posted:4/28/2009

These are really tasty, and I really like the fact that you can make these ahead of time and pop them in the oven when guests arrive. Like others have said, the phyllo is difficult to work with since it is so delicate. Work with it quickly and it shouldn't be a problem. I would make these again!

nancy6913

posted:4/25/2009

The filling is delicious, however the phyllo is a bit difficult to work with, so do it fast & keep it cool.

melaniethibodaux

posted:4/15/2009

very good, I added crawfish...

duhaime5

posted:3/23/2009

I've made this 3 times already and I'm making it this weekend for a party. Love this recipe so much!!!! And it's a lot easier to make than I thought!!

daniella07

posted:2/24/2009

If you like spinach pie, you will LOVE this recipe. I made it a couple times for parties and family get togethers and it didnt last long at all. I get requests for it now.

atika02

posted:1/31/2009

great appetizer. very easy.

spottydogma

posted:1/10/2009

I have always been afraid to try to make this. I am so grateful that you have simplified it! Thanks it was great and my guest enjoyed it too!!

a cook

posted:12/30/2008

My first comment and it is not good. The problem with this recipe is that it is impossible to cut after cooking. I let them sit a bit and even then they were bad. My guests were turned off by them. They tasted good but.....

a cook

posted:12/30/2008

Really easy and delicious recipe. All that I had trouble with was thawing the phyllo dough. I didn't use any green onion and they tasted great. I can't wait to make them again!