1 pkg (10 oz.) Frozen Chopped Spinach (thawed and drained)
1 cup Crumbled Feta Cheese (like Athenos Brand)
8 oz Low Fat Cream Cheese
4 Green Onions, finely chopped
15 sheets frozen Phyllo (14x9 inch), thawed
1/3 cup butter, melted
Instructions
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. Unwrap, then 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.
Serving
Suggestions
Can be used as an appetizer or larger portions can be used as an entree.
Originally Submitted
11/2/2010
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