Hi -
After many years of working in the Kraft Kitchen, I have a lot of great appetizer recipes that I can share.
Here is a real favorite of mine - you make it ahead and freeze it. Then defrost the night before the party so they are ready to bake. I made mine last week, so I am ready to go!
If you are looking for some other new recipes, let me know - I'd love to help.
Lisa
Make-Ahead Spinach Phyllo Roll-Ups
Prep: 30 min.
Total: 55 min.
1 egg, lightly beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup Athenos Traditional Crumbled Feta Cheese
1 tub (8 oz.) Philadelphia 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.
Makes 5 logs, 6 slices each or 30 servings, 1 slice each.
How to Prepare with 18x14-inch Phyllo Sheets:
Use a total of 9 phyllo sheets, spreading 1/3 of the filling on each stack of 3 sheets and rolling up each stack to make a total of 3 logs. Freeze and bake as directed. Cut each log into 10 slices to serve.
Variation:
Omit butter. Spray phyllo sheets with cooking spay instead of brushing with the melted butter.
After many years of working in the Kraft Kitchen, I have a lot of great appetizer recipes that I can share.
Here is a real favorite of mine - you make it ahead and freeze it. Then defrost the night before the party so they are ready to bake. I made mine last week, so I am ready to go!
If you are looking for some other new recipes, let me know - I'd love to help.
Lisa
Make-Ahead Spinach Phyllo Roll-Ups
Prep: 30 min.
Total: 55 min.
1 egg, lightly beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup Athenos Traditional Crumbled Feta Cheese
1 tub (8 oz.) Philadelphia 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.
Makes 5 logs, 6 slices each or 30 servings, 1 slice each.
How to Prepare with 18x14-inch Phyllo Sheets:
Use a total of 9 phyllo sheets, spreading 1/3 of the filling on each stack of 3 sheets and rolling up each stack to make a total of 3 logs. Freeze and bake as directed. Cut each log into 10 slices to serve.
Variation:
Omit butter. Spray phyllo sheets with cooking spay instead of brushing with the melted butter.