Spinach phyllo roll ups

By talsy

Ingredients

• 1 egg beaten
• 10 oz frozen chopped spinach, thawed, well drained
• 1 cup crumbled feta cheese
• 1 tub philadelphia garden vegetable cream cheese. (or knorr dry veg soup mix
• mixed together with tub of cream cheese)
• 15 sheets frozen phyllo dough, thawed
• 1/3 cup butter, melted

Details

Servings 15
Preparation time 25mins
Cooking time 55mins

Preparation

Step 1

Mix first 4 ingredients until well blended. Brush 1 phyllo sheet lightly with butter, top with 2 more sheets brushing each with butter.

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 the tops of logs at 1 inch intervals. Place in large freezer weight plastic bags.

Freeze up to 3 months. When ready to bake, thaw in refrigerator several hours or overnight. Place on baking sheet. Bake 375 for 25 minutes or until golden brown.