Spinach Phyllo Roll-Ups

• 1 egg, lightly beaten
• 1 (10 ounce) package frozen chopped spinach, thawed, drained
• 1 cup crumbled feta cheese
• 1 (8 ounce) container light garden vegetable cream cheese spread
• 12 cup finely chopped green onion
• 15 sheets frozen phyllo pastry sheets, thawed (14x9 inch)
• 13 cup butter, melted

1. MIX egg, spinach, feta cheese, cream cheese spread and onions until well blended.
2. Set aside.
3. PLACE 1 of the phyllo sheets on a clean work surface.
4. Brush lightly with butter.
5. Top with 2 more phyllo sheets, brushing more of the remaining butter between each layer.
6. Place remaining phyllo between sheets of plastic wrap; set aside.
7. 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.
8. Repeat with the remaining phyllo sheets and spinach mixture to make 4 more logs.
9. Brush with remaining butter.
10. To prevent phyllo from cracking, score logs at 1-inch intervals.
11. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
12. FREEZE up to 3 months.
13. When ready to bake, remove desired number of logs from freezer.
14. Refrigerate, tightly wrapped, several hours or overnight until thawed.
15. Place on baking sheet.
16. Bake in preheated 375F-oven for 25 minute or until golden brown.
17. Cool 5 min.
18. ; place on cutting board.
19. Cut each log into 6 slices with serrated knife to serve.

egg, feta cheese, light garden vegetable cream cheese spread, green onion, pastry, butter

Taken from www.food.com/recipe/spinach-phyllo-roll-ups-206697 (may not work)