Make-Ahead Spinach Phyllo Roll-Ups
Delicious and easy-to-prepare feta cheese appetizers.

Prep: 30 min. | Total: 55 min.


1 egg, lightly beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup crumbled feta cheese
1 tub (8 oz.) PHILADELPHIA Garden Vegetable Light Cream Cheese Spread
1/2 cup finely chopped green onions
15 frozen phyllo sheets (14x9-inch), thawed
1/3 cup butter, melted



Preheat oven to 375oF. Mix egg, spinach, feta cheese, cream cheese spread and onions until well blended. Set aside.

Place one of the phyllo sheets on a clean work surface; brush lightly with butter. Top with two more phyllo sheets, brushing more of the remaining butter between each layer. Place remaining phyllo between sheets of plastic wrap. Set aside.

Spread 1/5 of the spinach mixture along one of the short sides of the phyllo stack; fold in both long sides, then roll up to make a log. Repeat with the remaining phyllo sheets and spinach mixture to make four more logs. Brush with remaining butter. To prevent phyllo from cracking, score 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. Place on baking sheet. Bake 25 min. or until golden brown. Cool 5 min.; place on cutting board. Cut each log into 6 slices with serrated knife to serve.

Makes 5 logs, 6 slices each or 30 servings, 1 slice each.

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 each stack to make a total of 3 logs. Freeze and bake as directed. Cut each log into 10 slices to serve.

Nutrition Bonus: Feel good about serving these tasty appetizers that are rich in vitamin A, thanks to the spinach.

Nutrition Information Per Serving (1 appetizer): 60 calories, 5g total fat, 2.5g saturated fat, 20mg cholesterol, 130mg sodium, 2g carbohydrate, 0g dietary fiber, less than 1g sugars, 2g protein, 25%DV vitamin A, 6%DV vitamin C, 4%DV calcium, 2%DV iron.