Make Ahead Spinach Phyllo Roll Ups From Philadelphia Recipes

Steps:

• Mix 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 sheet between 2 sheets of plastic wrap until ready to use; set aside.
• Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 additional 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°F oven 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

Steps:

• Combine all ingredientes except phyllo and butter; set aside.
• Place 1 of the phyllo sheets on 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 one-third of the spinach mixture along one short side of the phyllo stack. Fold in ends; roll up to make log. Brush with some of the remaining butter. Repeat with remaining phyllo sheets, spinach mixture and butter. To prevent from cracking, score log at 1-inch intervals.
• Place in large freezer weight resealable plastic bags or wrap tightly in plastic wrap until ready to bake. Remove from freezer 30 minutes before baking. Let stand at room temperature while preheating oven to 375°F Place on baking sheet.
• Bake 25 minutes or until golden brown. Cool 5 minutes. Transfer to cutting board. Use serrated knife to cut each log into 10 slices to serve.