- 1 egg, lightly beaten
- 1 (10 ounce) box frozen chopped spinach, thawed, drained
- 1 cup ATHENOS Traditional Crumbled Feta Cheese
- 1 (8 ounce) container PHILADELPHIA Garden Vegetable Light Cream Cheese Spread
- 1/2 cup finely chopped green onion
- 15 sheets frozen phyllo sheets (14×9 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 one 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 degrees 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.
- 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 degrees 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.