Ingredients Jump to Instructions ↓

  1. 1 egg , lightly beaten

  2. 1 pkg. (10 oz.) frozen chopped spinach , thawed, drained

  3. 1 cupTraditional Crumbled feta cheese

  4. 1 tub (8 oz.) Garden vegetable Light cream cheese spread

  5. 1/2 cup finely chopped green onions

  6. 15 sheets frozen phyllo sheets (14x9 inch), thawed

  7. 1/3 cup butter , melted

Instructions Jump to Ingredients ↑

  1. MIX egg, spinach, feta cheese, cream cheese spread and onions until well blended. Set aside.

  2. 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.

  3. 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. Cut 1/2 inch for pieces, don't cut it all the way though.

  4. Place on baking sheet. Bake in preheated 375°F-oven for 25 min. or until golden brown. Cool 5 min.


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