Spinach Phyllo Roll-Ups

This recipe was created an written by PHILADEPHIA. This a make-ahead recipe. Prep Time 25mins. Total Time 50 mins. Makes 30 servings or 5 logs

Ingredients

 * 1 egg, beaten
 * 283.5g frozen spinach, thawed, well drained
 * 1 cup of traditional crumbled feta cheese
 * 226.7g PHILADELPHA Garden Vegetable Cream Cheese
 * 4 green onions, finely chopped
 * 15 sheets frozen phyllo dough ( 35cm x 22.5cm) thawed
 * 1/3 cup butter, melted

Method
Mix the 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 sheets between 2 sheets of plastic wrap until ready to use; set aside.

Spread 1/5 of the spinach mixture along one short side of the phyllo stock. Fold along both sides of phyllo, then roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 additional logs. Brush with the remaining butter. Make small cuts in tops of logs at 2.5cm intervals. Place in large freezer-weight resalable plastic bags or wrap tightly in plastic wrap.

Freeze for up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Bake in 375F degree oven for 25 minutes, or until golden brown. Cool for 5 minutes. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.