Recipe by PHILADELPHIA Cream Cheese
"These delicious spinach and cheese appetizers can be made a few days or a few minutes before your guests arrive."
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finely chopped green onions
egg, lightly beaten
1 (250 g) tub
PHILADELPHIA Cream Cheese Spread
KRAFT Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns
1 (300 g) package
frozen chopped spinach, thawed, well drained
frozen phyllo pastry, thawed, divided
butter, melted, divided
I made these last night for my hubby and I. We both enjoyed it, but I think it needs just a couple changes. I used fat free cream cheese, and 1 cup of regular feta, plus 2 TBS of finely chopped sundried tomatoes. Next time, I think I'll add 1/4 c sundried tomatoes, plus about 1/2 c shredded mozzerella cheese, and probably some pepper. Other than that, its a pretty good recipe. =)
Might have been good with more pastry. Very hard to cut.
Fantastic recipe! As another reviewer mentioned, I added mozzarella to the filling but otherwise made them as is. This was my first time with phyllo so that was a treat, but overall this recipe was very easy. I prepared the night before and baked in the morning before work; it worked like a dream and they were a huge hit at the party! This one will be made again and again.
Very good recipe. I have tried it with regular feta and added italian seasoning as well as herbed cream cheese with regular feta. It's all good!
These were very good. I missed that the cream cheese was to be in a tub and bought the brick of light cream cheese (neufchetzel). I used 1/2 brick and it turned out just fine. I couldn't find the herbed feta so I used plain fresh feta (packed in water). Didn't mean to change it but I think this would be good with any variation of you preference (though I will try to find the herbed feta because I will make it again). Be sure to let them cool enough or they will be difficult to cut.
These were good, much less fussy that making traditional Spanikopita. I made a few changes - sauteed a small onion with three cloves of garlic and red chili flakes, and used a full cup of feta, cut back on the cream cheese a bit. I also added oregano and thyme. A snap to make!
I felt like the ratio of filling to dough on this was a little off. By the time I used a third of the filling in three sheets it was SO full. If I did it again with the same amount of filling, I would make four rolls and/or increase the number of phyllo layers to give a better balance.
Also, I used spray olive oil instead of butter because I thought it would be easier and healthier. It worked just fine...just hold the can way back to give a light coat.
We actually ate this as a main course instead of an appetizer, alongside a lemon carrots and rutabaga recipe found on this site. The whole family enjoyed it, including the little ones.
Very tasty, but at usual with phyllo, pretty greasy. Nice once in a while dish.
* Percent Daily Values are based on a 2,000 calorie diet.
PHILLY Make-Ahead Spinach Phyllo Roll-Ups
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 56
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