Make-Ahead Spinach Phyllo Roll-Ups
- 1 egg, lightly beaten
- 1/2 C. finely chopped green onion
- 1 8 oz. pkg. Philadelphia Garden Vegetable Light Cream Cheese Spread
- 1 C. Athenos Traditional Crumbled Feta Cheese
- 1 10 oz. pkg. frozen chopped spinach, thawed, drained
- 9 sheets frozen phyllo sheets, thawed
- 1/3 C. butter, melted or cooking spray
Mix egg, onion, cream cheese spread, feta cheese and spinach until well blended. Set aside. Place 1 of the phyllo sheets on a clean work surface. Brush with butter or spray with cooking spray. Top with 2 more sheets of phyllo, brushing more butter between each layer. Place remaining phyllo between sheets of plastic wrap and set aside.
Spread 1/3 of the spinach mixture along one end of the phyllo stack; fold in both sides, then roll up to make a log. Repeat with the remaining phyllo sheets and spinach mixture to make 2 more logs. Brush with remaining butter or spray with additional cooking spray. To prevent phyllo from cracking, score log at 1-inch intervals.
Place unbaked logs in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap. Freeze up to 3 months. Or, to bake immediately, place desired number of logs, seam sides down, on ungreased baking sheet. Bake at 375 degrees for 25 minutes or until golden brown. Cool 5 minutes. Place on cutting board and cut each log into 10 slices with a serrated knife to serve.
Nutritional Info: Per Serving: Calories 60, Total fat 5 g, Saturated fat 2.5 g, Cholesterol 20 mg, Sodium 130 mg, Carbohydrate 2 g, Dietary fiber 0 g, Sugars 1 g, Protein 2 g, Vitamin A 25 %DV, Vitamin C 6 %DV, Calcium 4 %DV, Iron 2 %DV, Dietary Exchange:1 Fat