Spinach Phyllo Roll-Ups
Cheesy Spinach Phyllo Roll-Ups are exactly as simple and delicious as they sound! Make ahead and freeze, or pop in the oven and serve immediately for an easy, elevated vegetarian appetizer.
Recipe - Rockford Road
Spinach Phyllo Roll-Ups
Prep Time25 Minutes
Servings12
Cook Time25 Minutes
Ingredients
1 pkg (10 oz) frozen chopped spinach, thawed, well drained
1 cup crumbled feta cheese
1 tub (7.5 oz) PHILADELPHIA Garden Vegetable Cream Cheese
4 green onions, finely chopped
1 egg, beaten
1 roll frozen phyllo dough, thawed
1/3 cup butter, melted
Directions
- Mix first 5 ingredients until blended.
- 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 sheet between 2 sheets of plastic wrap until ready to use; set aside.
- Spread one-fifth of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 additional 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 in 375°F oven 25 minutes or until golden brown. Cool 5 minutes. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.
25 minutes
Prep Time
25 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Birds Eye Chopped Spinach Frozen Vegetables, 10 Ounce
$2.19$0.22/oz
Philadelphia Garden Vegetable Cream Cheese Spread, 7.5 Ounce
$5.39$0.72/oz
Produce Green Onions, 1 Each
$1.29
Cub Eggs, Large, 12 Each
$4.99$0.42 each
Athens Dough, Phyllo, 2 Each
$7.29$3.65 each
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
Directions
- Mix first 5 ingredients until blended.
- 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 sheet between 2 sheets of plastic wrap until ready to use; set aside.
- Spread one-fifth of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 additional 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 in 375°F oven 25 minutes or until golden brown. Cool 5 minutes. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.