Shelly's Recipe

SPINACH PHYLLO ROLL-UPS

Category: Hot

1 egg, beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup crumbled feta cheese
1 tub (8 oz.) Garden vegetable cream cheese spread
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.

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. 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 at 375 degrees for 25 minutes or until golden brown. Cool on baking sheet 5 min.; transfer to cutting board. Use serrated knife to cut each log into 6 slices.