Make-Ahead Spinach Phyllo Roll-Ups from PHILADELPHIA®
Make-Ahead Spinach Phyllo Roll-Ups from PHILADELPHIA® is a lacto ovo vegetarian recipe with 5 servings. For $2.46 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 481 calories, 15g of protein, and 30g of fat per serving. This recipe from Allrecipes requires butter, phyllo dough, feta cheese, and low-fat cream cheese. Only a few people made this recipe, and 8 would say it hit the spot. From preparation to the plate, this recipe takes approximately 55 minutes. With a spoonacular score of 66%, this dish is good. If you like this recipe, take a look at these similar recipes: Make-Ahead Spinach Phyllo Roll-Ups, Make-Ahead Meat-Lovers' Lasagna Roll-Ups, and PHILADELPHIA Creamy Tortilla Roll-Ups.
Servings: 5
Preparation duration: 25 minutes
Cooking duration: 30 minutes
Ingredients:
1/3 cup butter, melted
1 egg, beaten
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 (10 ounce) package frozen chopped spinach, thawed, well drained
4 green onions, finely chopped
1 (8 ounce) tub PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
15 sheets frozen phyllo dough (14x9), thawed
Equipment:
plastic wrap
ziploc bags
baking sheet
oven
serrated knife
cutting board
Cooking instruction summary:
Mix first 5 ingredients until well 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 between sheets of plastic wrap; set aside. Spread 1/5 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. 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 degrees F oven for 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices. Kitchen-Friendly View
Step by step:
1. Mix first 5 ingredients until well blended.
2. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter.
3. Place remaining phyllo between sheets of plastic wrap; set aside.
4. Spread 1/5 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.
5. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals.
6. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
7. 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.
8. Bake in 375 degrees F oven for 25 min. or until golden brown. Cool 5 min.
9. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.
Nutrition Information:
covered percent of daily need
