Spinach Cheese Phyllo Roll-ups Recipe

Directions:

1. Mix egg well with cream cheese, feta cheese, and spinach. Set aside.
2. Place one of the phyllo sheets on a clean work surface. Keep the remaining phyllo sheets under a slightly damp towel, to keep them from drying out – they “dry’ very quickly if left in the open air.
3. Top with a 2nd phyllo sheet, brush with more butter, and top with the 3rd sheet.
4. Spread ⅓ of the spinach cheese mixture along the end of the sheet nearest you, bringing it not quite to the outer sides of the sheet.
5. Fold in both sides, and then roll it up like a log.
6. Place log seam side down and brush the top with some of the melted butter.
7. To prevent the log from “cracking” when it is baked and then cut, score the log with a sharp knife, about ever 1” interval (you should get 10 score marks in each log, giving you 30 appetizers total).
8. Repeat this process with the remaining 6 phyllo sheets, ending up with 3 rolled logs, each scored with 10 cuts on top.
9. As you finish each log, wrap it tightly in saran wrap.
10. Freeze the logs in an well-sealed freezer bag. These will freeze for up to 3 months. When ready to serve, thaw the desired number of logs completely.
11. Place log(s), seam side down, on a very lightly sprayed baking sheet.
12. Bake at 375 degrees for 25 minutes, or until golden brown.
13. Cool for 5 minutes, then cut the log (use a sharp serrated knife for best results) into individual pieces where you have scored it previously.
14. NOTE: The filling is very hot when these are first served, so be sure to warn your guests that they will not want to bite into one without being sure it has cooled enough!