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:

Quickview
419k Calories
13g Protein
23g Total Fat
40g Carbs
19% Health Score
Limit These
Calories
419k
21%

Fat
23g
36%

  Saturated Fat
13g
84%

Carbohydrates
40g
13%

  Sugar
1g
2%

Cholesterol
91mg
31%

Sodium
795mg
35%

Get Enough Of These
Protein
13g
27%

Vitamin K
233µg
223%

Vitamin A
9599IU
192%

Folate
165µg
41%

Manganese
0.81mg
40%

Vitamin B2
0.67mg
39%

Selenium
24µg
35%

Vitamin B1
0.47mg
32%

Calcium
254mg
25%

Phosphorus
223mg
22%

Iron
3mg
21%

Fiber
4g
19%

Magnesium
70mg
18%

Vitamin B3
3mg
18%

Vitamin B6
0.31mg
15%

Vitamin E
2mg
15%

Zinc
1mg
12%

Vitamin C
9mg
12%

Potassium
395mg
11%

Copper
0.21mg
10%

Vitamin B12
0.61µg
10%

Vitamin B5
0.75mg
7%

Vitamin D
0.52µg
3%

covered percent of daily need
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