Make-Ahead Spinach Phyllo Roll-Ups

By johandi

Ingredients

• 1 egg, beaten
• 1 pkg. (300 g) frozen chopped spinach, thawed, well drained
• 1 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns Cheese
• 1 tub (250 g) Philadelphia Cream Cheese Spread
• 4 green onions, finely chopped
• 15 sheets frozen phyllo dough, thawed
• 1/3 cup butter, melted

Details

Preparation time 25mins
Cooking time 55mins

Preparation

Step 1

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. Brush with some of the remaining butter. Repeat with remaining phyllo sheets, spinach mixture and 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 until ready to bake.) Remove from freezer 30 min. before baking. Let stand at room temperature while heating oven to 375ºF. Place on baking sheet.

BAKE 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.
kraft kitchens tipsNoteUnbaked logs can be stored in freezer up to 3 months.SubstituteSubstitute cooking spray for the melted butter.Storage Know-HowAny leftover phyllo sheets can be wrapped tightly and refrozen.

nutritional information serving size = 1 slice (28 g)per serving

Calories 90 Total fat 6 g Saturated fat 3.5 g Cholesterol 25 mg Sodium 150 mg Carbohydrate 6 g Dietary fibre 0 g Sugars 1 g Protein 3 g Vitamin A 10 %DV Vitamin C 2 %DV Calcium 4 %DV Iron 4 %DV K:43077v0ec:89117