10 ounce pkt spinach frozen thawed drained chopped well
4 green onions finely chopped
8 ounce philadelphia garden vegetable
15 sheets phyllo dough frozen thawed (14x9)
Equipment
baking sheet
oven
plastic wrap
ziploc bags
cutting board
serrated knife
Directions
Mix first 5 ingredients until well blended.
Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter.
Place remaining phyllo between sheets of plastic wrap; set aside.
Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture.
Brush with remaining butter. Make small cuts in tops of 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. Unwrap, then place on baking sheet.
Bake in 375 degrees F oven for 25 min. or until golden brown. Cool 5 min.
Transfer to cutting board. Use serrated knife to cut each log into 6 slices.
