Spinach Phyllo Roll-Ups
10-oz pkg frozen chopped spinach, thawed, well drained
1 cup Feta cheese, crumbles
7.5-oz tub garden vegetable flavored cream cheese spread
4 green onions, finely chopped
1 egg, beaten
15 sheets frozen Phyllo dough (14x9 inch), thawed
1/3 cup butter, melted
Mix first 5 ingredients until blended.
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 sheet between 2 sheets of plastic wrap until ready to use.

Set aside.
Spread 1/5 of the spinach mixture along one short side of Phyllo stack. Fold in long sides of Phyllo. Roll up from one short side to make log.

Repeat with remaining Phyllo sheets and spinach mixture to make 4 additional logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals.

Place in large freezer-weight re-sealable 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.

Unwrap, then place on baking sheet.
Bake in 375 oven 25 min or until golden brown. Cool 5 min. Transfer to cutting board.

Use serrated knife to cut each log into 6 slices. Makes about 15 servings