Spinach Phyllo Roll ups

Spinach Phyllo Roll ups


  • 1 egg, lightly beaten
  • 1/2 cup finely chopped green onion
  • 1 tub (8 oz.) light cream cheese spread
  • 1 cup crumbled feta cheese
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
  • 9 sheets frozen phyllo sheets, thawed
  • 1/3 cup butter, melted or cooking spray


Mix egg, onion, cream cheese spread, feta cheese and spinach until well blended. Set aside. Place 1 of the phyllo sheets on a clean work surface. Brush with butter or spray with cooking spray. Top with 2 more sheets of phyllo, brushing more butter betw een each layer. Place remaining phyllo between sheets of plastic wrap and set as ide. Spread 1/3 of the spinach mixture along one end of the phyllo stack; fold in bot h sides, then roll up to make a log. Repeat with the remaining phyllo sheets and spinach mixture to make 2 more logs. Brush with remaining butter or spray with additional cooking spray. To prevent phyllo from cracking, score log at 1-inch i ntervals. Place unbaked logs in large freezer-weight resealable plastic bags or wrap tight ly in plastic wrap. Freeze up to 3 months. Or, to bake immediately, place desire d number of logs, seam sides down, on ungreased baking sheet. Bake at 375\xb0F f or 25 minutes or until golden brown. Cool 5 minutes. Place on cutting board and cut each log into 10 slices with a serrated knife to serve.

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