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PHILLY Make-Ahead Spinach Phyllo Roll-Ups

Rated as 4.25 out of 5 Stars

"These delicious spinach and cheese appetizers can be made a few days or a few minutes before your guests arrive."
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Ingredients

55 m servings 80 cals
Original recipe yields 30 servings

Directions

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  • Prep

  • Ready In

  1. Combine all ingredients 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.
  2. Spread one-third of the spinach mixture along one short side of 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 phyllo from cracking, score logs at 1 inch intervals.
  3. 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 degrees F. Place on baking sheet.
  4. 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.

Nutrition Facts


Per Serving: 80 calories; 6.2 g fat; 4.3 g carbohydrates; 2.5 g protein; 25 mg cholesterol; 141 mg sodium. Full nutrition

Reviews

Read all reviews 15
  1. 20 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

Might have been good with more pastry. Very hard to cut.

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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 ...

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...

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 th...

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...

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, ...

Very tasty, but at usual with phyllo, pretty greasy. Nice once in a while dish.

This was very yummy and not that hard to make. I followed the recipe exactly. The only thing I had trouble with was mine busted out of the sides in the oven. I'm sure that was user error, but I ...

I couldn't find phyllo dough at my store, so I made it with 2 cans of those pre-made biscuits instead. Worked just fine! I added bacon to the last batch, and wish I had added it to the whole thi...