A Great Appetizer, Different from the Usual

Spinach Phyllo Roll-Ups

Prep Time: 30 min
Total Time: 55 min
Makes: 30 servings or 5 logs, 6 servings each

What You Need!

1 egg, beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese (I used Chive and Onion and it was good)
4 green onions, finely chopped
15 sheets frozen phyllo (14x9 inch), thawed
1/3 cup butter, melted

MIX first 5 ingredients until well blended; set aside. 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. (Instead of brushing with butter, which can be a tedious and difficult process, I sprayed each sheet with olive oil cooking spray, it was easy and delicious!)

SPREAD 1/5 of the spinach mixture along 1 short side of phyllo stack; fold in both long sides then roll up, starting at 1 of the short sides to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 more logs. Brush with remaining butter. (Although I sprayed the sheets, I did add melted butter to the top finished layer.) Make small cuts in tops of logs at 1-inch intervals.

Bake in 375°F-oven for 25 min. or until golden brown. Cool on baking sheet 5 min.; transfer to cutting board. Use serrated knife to cut each log into 6 slices.

(It is very difficult to cut the phyllo “logs” once they have been cooked because they are so flaky, they tend to crumble. I found that if I cut them nearly all the way through before baking them it worked much better. I thought these were delicious and easy to make. The only thing however is that you can’t really reheat phyllo dough once it’s cooked, so you only want to bake as you’re planning to eat/use. I have not tried freezing them, but I like the idea.)

Can Freeze: 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. Place on baking sheet and cook as directed.