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Make-Ahead Spinach Phyllo Roll-Ups

 Make-Ahead Spinach Phyllo Roll-Ups
Recipe provided by Philadelphia® Cream Cheese
30 Servings55 min


  • 1 egg, beaten
  • 1 package (10 ounces) frozen chopped spinach, thawed, well drained
  • 1 cup ATHENOS® Traditional Crumbled Feta Cheese
  • 1 tub (8 ounces) PHILADELPHIA® Garden Vegetable 1/3 Less Fat than Cream Cheese
  • 4 green onions, finely chopped
  • 15 sheets frozen phyllo dough (14x9 inch), thawed
  • 1/3 cup butter, melted


  • MIX first 5 ingredients until well 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
  • between sheets of plastic wrap; 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.
  • 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

2 of 2

Make-Ahead Spinach Phyllo Roll-Ups (continued)

Directions (continued)

  • logs from freezer. Refrigerate, tightly wrapped, several hours or
  • overnight until thawed. Unwrap, then place on baking sheet. Bake in
  • 375°F oven for 25 min. or until golden brown. Cool 5 min.
  • Transfer to cutting board. Use serrated knife to cut each log into 6
  • slices. Yield: 30 servings or 5 logs, 6 servings each.
HOW TO PREPARE WITH 18X14-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.
Nutritional Facts: 1 serving equals 70 calories, 5 g fat (3 g saturated fat), 20 mg cholesterol, 150 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein.