SPINACH AND FETA PHYLLO ROLL

Spinach and Feta Phyllo Roll image

It's official: You CAN improve upon a classic. We reinvented crisp, cheesy Greek spanakopita in this easy-to-serve, rolled-up version.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 12 servings

Number Of Ingredients 7

Ingredients

1 Tbsp. oil
1/2 cup finely chopped onions
2 cloves garlic, minced
2 pkg. (5 oz. each) baby spinach leaves, divided
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
10 sheets frozen phyllo dough, thawed, cut crosswise in half
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Heat oil in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min. Spoon into medium bowl.
Add half the spinach to skillet; cook 1 min. or just until wilted, stirring frequently. Remove from skillet. Repeat with remaining spinach. Cool completely.
Heat oven to 350ºF. Squeeze out excess liquid from spinach; place on cutting board. Chop coarsely. Add to onion mixture along with the cheese; mix lightly.
Place 1 phyllo sheet on work surface; spray with cooking spray. Top with remaining phyllo sheets, spraying each with additional cooking spray before covering with next sheet.
Spread spinach mixture down center of phyllo stack. Fold both long sides of phyllo over spinach mixture; spray with additional cooking spray. Place, seam sides down, on parchment-covered rimmed baking sheet; spray with cooking spray.
Bake 45 min. or until crisp and golden brown. Serve topped with sour cream.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g