Best Make Ahead Spinach Phyllo Roll Ups From Philadelphia Recipes

Make Ahead Spinach Phyllo Roll-Ups image

Provided by Chef mariajane

Categories Spinach

Time 25m

Yield 30 roll-ups

Number Of Ingredients 7

1/2 cup green onion, finely chopped (about 2 medium)
1 egg, lightly beaten
1 (250 g) container philadelphia cream cheese spread
1 cup Greek feta cheese, crumbled
1 (300 g) package frozen spinach, thawed, well drained
9 sheets phyllo pastry, thawed, divided
1/3 cup butter, melted divided

Steps:

Combine all ingredientes except phyllo and butter; set aside.
Place 1 of the phyllo sheets on clean work surface; brush lightly with butter. Top with 2 more phyllo sheets, brushing more of the remaining butter between each layer, Place remaining phyllo between sheets of plastic wrap; set aside,.
Spread one-third of the spinach mixture along one short side of the phyllo stack. Fold in ends; roll up to make log. Brush with some of the remaining butter. Repeat with remaining phyllo sheets, spinach mixture and butter. To prevent from cracking, score log 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 minutes before baking. Let stand at room temperature while preheating oven to 375°F Place on baking sheet.
Bake 25 minutes or until golden brown. Cool 5 minutes. Transfer to cutting board. Use serrated knife to cut each log into 10 slices to serve.

Nutrition Facts : Calories 65.8, Fat 5, SaturatedFat 3, Cholesterol 20, Sodium 108.1, Carbohydrate 3.9, Fiber 0.5, Sugar 0.4, Protein 1.6

Spinach Phyllo Roll Ups image

Provided by Mamas Kitchen Hope

Categories Greek

Time 40m

Yield 30 serving(s)

Number Of Ingredients 6

1/2 cup green onion, finely chopped
1 egg
1 (8 ounce) package cream cheese with vegetables
1 cup feta cheese
1 (10 ounce) package frozen spinach, chopped, thawed and squeezed very dry
9 sheets phyllo dough, thawed

Steps:

Preheat to 375F degrees.
Combine all ingredients except dough until well blended.
Work with one sheet of phyllo at a time and keep the waiting sheets covered with a damp paper towel or plastic wrap, etc -- to keep from drying out.
Brush one sheet of phyllo dough with melted butter or spray with cooking spray- butter flavored is best.
Repeat process stacking the newly buttered/sprayed sheets on top of the other until you have three sheets buttered/sprayed stacked together.
Spread one third of spinach mixture along one short side of the dough.
Fold the sides in about 1 or 2 inches to keep filling inside and roll up to make a log shape.
Repeat method using the remaining dough and filling to make two more logs.
Spray or butter tops of logs and score diagonally at 1 nch intervals to keep dough from cracking.
Place logs on baking sheet and bake for 25 minutes or until golden brown.
Place on cutting board and cut each log into 10 slices with a serrated knife.
Note: You can freeze uncooked logs for later use. When ready to serve, remove 10 minutes before baking and then follow baking directions.