Spinach Phyllo Roll-Ups

Spinach Phyllo Roll-ups

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Lynn McClellan


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


★★★★★ 1 vote

15 to 30 depending on how you choose to cut these up to serve
35 Min
30 Min


  • 1 medium
    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}. ****

Printable Recipe Card

About Spinach Phyllo Roll-Ups

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tag: For Kids

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