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Make-Ahead Spinach Phyllo Roll-Ups

0hr
50min
15 servings or 5 logs, 3 servings each

What You Need

1  pkg. (0 oz.) frozen chopped spinach, thawed, well drained
1  cup ATHENOS Traditional Crumbled Feta Cheese
1  tub (7.5 oz.) PHILADELPHIA Garden Vegetable /3 Less Fat than Cream Cheese
4  green onions, finely chopped
1  egg, beaten
15  sheets frozen phyllo dough (14x9 inch), thawed
1/3  cup butter, melted
Make-Ahead Spinach Phyllo Roll-Ups Make-Ahead Spinach Phyllo Roll-Ups

Make It

Mix  first 5 ingredients until 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 sheet between 2 sheets of plastic wrap until ready to use; 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 to make 4 additional logs. 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 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.