Make-Ahead Spinach Phyllo Roll-Ups from PHILADELPHIA(R) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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A delicious mixture of cream cheese, chopped spinach, and feta cheese is rolled up in phyllo sheets and baked for a delicious appetizer that can be prepared ahead or even frozen. Ingredients:
1 egg, beaten |
1 (10 ounce) package frozen chopped spinach, thawed, well drained |
1 cup athenos traditional crumbled feta cheese |
1 (8 ounce) tub philadelphia garden vegetable 1/3 less fat than cream cheese |
4 green onions, finely chopped |
15 sheets frozen phyllo dough (14x9), thawed |
1/3 cup butter, melted |
Directions:
1. 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.
2. 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.
3. 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 degrees 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.
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