Ingredients
- 2 egg beaten
- 2 pkg (10 oz each) frozen chopped spinach, thawed, drained
- 2 cup crumbled feta cheese
- 2 tub (8 oz each) garden vegetable cream cheese
- 15 sheets frozen phyllo dough thawed
- 1/2 cup butter, melted
Details
Servings 30
Preparation time 30mins
Cooking time 55mins
Preparation
Step 1
Mix first 4 ingredients until well blended, set aside. Brush 1 phyllo sheet lightly with butter, top with 2 more phyllo sheets, lightly brushing each layer with some the the butter. Place remaining phyllo between sheets of plastick wrap, set aside.
Spread 1/5 of the spinach mixture along 1 short side of phyllo stack; fold in both long sides, then roll up starting at 1 of the short sides to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 more logs. Brush with remaining butter. Make small cuts in tops of logs at 1 inch intervals. Place in freezer container, freeze up to 3 months.
When ready to bake, remove desired number of logs, refrigerate several hours or overnight until thawed. Unwrap, place on baking sheet. Bake 375 for 25 minutes or until golden brown. Cut into slices
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