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Category: Roll Ups / Pinwheels
Prep Time: Cook Time: Total Time:
1 egg, lightly beaten
1 pkg (10 oz) frozen chopped spinach, thawed, drained
1 cup crumbled feta cheese
1 tub (8 oz) garden vegetable cream cheese spread
1/2 cup finely chopped green onions
15 sheets frozen phyllo sheets (14x9”), thawed
1/3 cup butter, melted
Mix egg, spinach, feta cheese, cream cheese spread and onions until well blended. Set aside. Place 1 of the phyllo sheets on a clean work surface. Brush lightly with butter. Top with 2 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 1 of the short sides of the phyllo stack; fold in both long sides, then roll up, starting at 1 of the short sides to make a log.
Repeat with the remaining phyllo sheets and spinach mixture to make 4 more logs. Brush with remaining butter.
To prevent phyllo from cracking, score logs at 1 inch intervals. Bake at 375 for 25 minutes or until golden brown.
NOTE: Can be made ahead: Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap. You can 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 at 375 for 25 min. or until golden brown. Cool 5 min.; place on cutting board. Cut each log into 6 slices with serrated knife to serve.
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SPINACH PHYLLO ROLL-UPS
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Category: Roll Ups / Pinwheels
Prep Time: Cook Time: Total Time:
1 egg, lightly beaten
1 pkg (10 oz) frozen chopped spinach, thawed, drained
1 cup crumbled feta cheese
1 tub (8 oz) garden vegetable cream cheese spread
1/2 cup finely chopped green onions
15 sheets frozen phyllo sheets (14x9”), thawed
1/3 cup butter, melted
Mix egg, spinach, feta cheese, cream cheese spread and onions until well blended. Set aside. Place 1 of the phyllo sheets on a clean work surface. Brush lightly with butter. Top with 2 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 1 of the short sides of the phyllo stack; fold in both long sides, then roll up, starting at 1 of the short sides to make a log.
Repeat with the remaining phyllo sheets and spinach mixture to make 4 more logs. Brush with remaining butter.
To prevent phyllo from cracking, score logs at 1 inch intervals. Bake at 375 for 25 minutes or until golden brown.
NOTE: Can be made ahead: Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap. You can 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 at 375 for 25 min. or until golden brown. Cool 5 min.; place on cutting board. Cut each log into 6 slices with serrated knife to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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