Make-Ahead Spinach Phyllo Roll-Ups

Serving Size: 30
Prep Time:
Total Time:


  • 1 egg, beaten
  • Ounce frozen chopped spinach, thawed, well drained
  • 1 cup ATHENOS traditional crumbled feta cheese
  • 8 Ounce PHILADELPHIA garden vegetable 1/3 less fat than cream cheese
  • 4 green onions, finely chopped
  • 15 sheets frozen phyllo dough (14x9 inch), thawed
  • 0.33 cup butter, melted


  1. 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.
  2. 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.
  3. 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 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.


Kraft Kitchens tips:

Leftover phyllo sheets can be wrapped tightly and refrozen.

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.

Omit butter. Spray phyllo sheets with cooking spay instead of brushing with the melted butter.