W
Wayne Boatwright
Guest
This was recently posted by Kathy on alt.cooking-chat. Thought you might
like to try it.
Make-Ahead Spinach Phyllo Roll-Ups
Prep Time: 30 min
Total Time: 55 min
Makes: 5 logs, 6 slices each or 30 servings, 1 slice each
1 egg, lightly beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup l Crumbled Feta Cheese
1 tub (8 oz.) Garden Vegetable Light Cream Cheese Spread
1/2 cup finely chopped green onions
15 sheets frozen phyllo sheets (14x9 inch), thawed
1/3 cup butter, melted
MIX egg, spinach, feta cheese, cream cheese spread and onions until
well blended. Set aside.
PLACE 1 of the phyllo sheets on a clean work surface. Brush lightly
with butter. Top with 2 more phyllo sheets, brushing more of the remaining
butter between each layer. Place remaining phyllo between sheets of plastic
wrap; set aside.
SPREAD 1/5 of the spinach mixture along 1 of the short sides of the
phyllo stack; fold in both long sides, then roll up, starting at 1 of the
short sides to make a log. Repeat with the remaining phyllo sheets and
spinach mixture to make 4 more logs. Brush with remaining butter. To
prevent phyllo from cracking, score 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. Place on baking sheet. Bake in preheated 375°F-oven for 25
min. or until golden brown. Cool 5 min.; place on cutting board. Cut each
log into 6 slices with serrated knife to serve.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
like to try it.
Make-Ahead Spinach Phyllo Roll-Ups
Prep Time: 30 min
Total Time: 55 min
Makes: 5 logs, 6 slices each or 30 servings, 1 slice each
1 egg, lightly beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup l Crumbled Feta Cheese
1 tub (8 oz.) Garden Vegetable Light Cream Cheese Spread
1/2 cup finely chopped green onions
15 sheets frozen phyllo sheets (14x9 inch), thawed
1/3 cup butter, melted
MIX egg, spinach, feta cheese, cream cheese spread and onions until
well blended. Set aside.
PLACE 1 of the phyllo sheets on a clean work surface. Brush lightly
with butter. Top with 2 more phyllo sheets, brushing more of the remaining
butter between each layer. Place remaining phyllo between sheets of plastic
wrap; set aside.
SPREAD 1/5 of the spinach mixture along 1 of the short sides of the
phyllo stack; fold in both long sides, then roll up, starting at 1 of the
short sides to make a log. Repeat with the remaining phyllo sheets and
spinach mixture to make 4 more logs. Brush with remaining butter. To
prevent phyllo from cracking, score 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. Place on baking sheet. Bake in preheated 375°F-oven for 25
min. or until golden brown. Cool 5 min.; place on cutting board. Cut each
log into 6 slices with serrated knife to serve.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!