This was recently posted by Kathy on alt.cooking-chat. Thought you might like to try it.
Make-Ahead Spinach Phyllo Roll-Ups
Prep Time: 30 min Total Time: 55 min Makes: 5 logs, 6 slices each or 30 servings, 1 slice each
pierogie sacrilege 1060My brain, too. I've even written down my recipe for tuna sandwiches. I don't want to leave anything to chance. Here's Hag's potsticker recipe. You could use it as a general guideline, and it might...
1 egg, lightly beaten 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained 1 cup l Crumbled Feta Cheese 1 tub (8 oz.) Garden Vegetable Light Cream Cheese Spread 1-2 cup finely chopped green onions 15 sheets frozen phyllo sheets (14x9 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 1 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¡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.
-- Wayne Boatwright *À*
A chicken in every pot is a *LOT* of chicken!
