- This topic has 1 reply, 1 voice, and was last updated September 10, 2009 at 4:51 pm by .
- September 10, 2009 at 4:51 pm #276207
Makes: 30 servings or 5 logs, 6 servings each
1 egg, beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
4 green onions, finely chopped
15 sheets frozen phyllo (14×9 inch), thawed
1/3 cup butter, melted
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.
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.
FREEZE up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed.
Place on baking sheet. Bake in 375°F-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.
Storage Know-How: Leftover phyllo sheets can be wrapped tightly and refrozen.
How to Prepare with 18×14-inch Phyllo Sheets: Use a total of 9 phyllo sheets, spreading 1/3 of the filling on each stack of 3 sheets and rolling up each stack to make a total of 3 logs. Freeze and bake as directed. Cut each log into 10 slices to serve.
Variation: Omit butter. Spray phyllo sheets with cooking spay instead of brushing with the melted butter.
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