Lunch: Make-Ahead Spinach Phyllo Roll-Ups

A classic Greek dish is made easier and lighter by using frozen chopped spinach and flavored reduced-fat cream cheese in the filling. Phyllo dough makes these roll-ups extraordinarily crispy.

Ingredients

1 egg
1 package frozen chopped spinach
1 c. ATHENOS Traditional Crumbled Feta Cheese
1 tub PHILADELPHIA Garden Vegetable 1/3 Less Fat Than Cream Cheese
4 green onions
15 sheets frozen phyllo (14- by 9-inch)
1/3 c. butter

Instructions

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 a 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 degree F oven for 25 minutes or until golden brown. Cool on baking sheet 5 minutes; transfer to cutting board. Use serrated knife to cut each log into 6 slices. Each serving provides: 25%DV vitamin A, 4%DV vitamin C, 4%DV calcium, 2%DV iron. Exchange: 1 Carbohydrate, 1 Fat

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