Real Recipes From Real Home Cooks ®

spinach phyllo roll-ups

★★★★★ 1
a recipe by
Lynn McClellan
Clover, SC

Not as simple as some of my recipes, but well worth the time and effort when you hear your friends and family rave.

★★★★★ 1
serves 15 to 30 depending on how you choose to cut these up to serve
prep time 35 Min
cook time 30 Min

Ingredients For spinach phyllo roll-ups

  • 1 md
    egg, beaten
  • 1-10 oz pkg
    frozen chopped spinach, thawed, drained on paper towels
  • 1 c
    crumbled feta cheese
  • 1-12 oz pkg
    philadelphia garden vegetable cream cheese
  • 4
    whole green onions, finely chopped, entire onion
  • 15
    sheets frozen phyllo dough, thawed
  • 1/3 c
    butter, melted

How To Make spinach phyllo roll-ups

  • 1
    Mix first 5 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 of the remaining butter. Place remaining phyllo between sheets of plastic wrap; set aside.
  • 2
    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 large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
  • 3
    Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet. Bake in 375 degree oven for 25 min. or until golden brown. Cool on baking sheet 5 min.; transfer to cutting board. Use serrated knife to cut each log into 6 slices.
  • 4
    ****{You may choose to freeze these & may for up to 3 months, making this the perfect make ahead appetizer for the holiday season. When ready to bake, remove desired number of logs from freezer}. ****

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