Cheesy Spinach Phyllo Rolls
- 1 egg , beaten1 pkg. (10 oz.) frozen chopped spinach, thawed, drained1 cup ATHENOS Traditional Crumbled Feta Cheese1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese4 green onions, finely chopped15 sheets frozen phyllo (14x9 inch), thawed1/3 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. 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.