Prep 25m Cook - Additional 30m Ready In 55m
Servings 5 logs Calories 65.5

A delicious mixture of cream cheese, chopped spinach, and feta cheese is rolled up in phyllo sheets and baked for a delicious appetizer that can be prepared ahead or even frozen.

Recipe Ingredients

  • 1 egg, beaten
  • 1 (10 ounce) package frozen chopped spinach, thawed, well drained
  • 1 cup ATHENOS Traditional Crumbled Feta Cheese
  • 1 (8 ounce) tub PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
  • 4 medium (4-1/8" long)s green onions, finely chopped
  • 15 sheets frozen phyllo dough (14x9), thawed
  • ⅓ cup butter, melted

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.

Nutrition Facts

  • Calories 65.5
  • Carbohydrate 5.9 g
  • Cholesterol 15.3 mg
  • Fat 3.9 g
  • Fiber 0.7 g
  • Protein 2.2 g
  • Saturated Fat 2.1 g
  • Sodium 128.9 mg
  • Sugar 0.1 g

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Chef's Notes

Leftover phyllo sheets can be wrapped tightly and refrozen; 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; Omit butter. Spray phyllo sheets with cooking spay instead of brushing with the melted butter.


  1. I made these the last 2 years for holidays and gifts. You can actually get 5 or 6 logs depending on how much filling you use in each one. I found this recipe on Kraft's website. It also has a video and their cook suggests making 5 rolls per recipe. Everyone who has tried them - Read more ...
  2. Crowd pleaser. Simple and easy and handles substitutions well...I forgot to buy cream cheese! So used yogurt cottage cheese and some cream because thats what I had! I also added sautéed mushrooms and shallots instead of green onions. Looking forward to trying it with the veg cream cheese....but these were gobbled up.
  3. I had to make a couple small changes but otherwise made as written. The tub of feta I got was 5 oz so I used it all. I was unable to get the garden cream cheese so I used regular and I added a little salt. My husband said it was a keeper.
  4. My aunt got this out of a Kraft cookbook magazine maybe 10 years ago. She made it and I ate probably an entire log! She let me tear out the page and I made it - simple seriously delicious - awesome! Also freezes nicely - thaw and swipe with butter then bake.
  5. Excellent - easy and they freeze well. I'm going to add some mushrooms next time.
  6. This is excellent and a family favorite. I made just slight changes to make it a little lighter and less points. I add some fresh spinach I usually have around about 1 cup chopped, and butter one layer, light butter spray the next. And instead of spreading 1/5 of the spinach mixture along one short - Read more ...
  7. Crunchy creamy delicious. I added black pepper a dash of allspice to keep it Greek..wonderful party appetizer.
  8. Family of five gives this a perfect score! Yum!!
  9. I made these for my bf and he loved them. The next time I made them I brought them to work and everybody was asking for the recipe!