Spinach Phyllo Roll-Ups Made Over

• 1 egg white
• 1 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 1 pkg. (300 g) frozen chopped spinach, thawed, well drained
• 3/4 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 2 green onions, finely chopped
• 15 sheets frozen phyllo dough, thawed

1. Heat oven to 375 degrees F.
2. Whisk egg white in medium bowl until foamy.
3. Add next 4 ingredients; mix well.
4. Stack 3 phyllo sheets, spraying each sheet with cooking spray before covering with additional sheets.
5. Cover remaining phyllo sheets with plastic wrap until ready to use.
6. Spread 1/5 of the spinach mixture along one short side of 1 phyllo stack, leaving 1/2-inch border on both long sides.
7. Fold over border on both long sides, then roll up phyllo starting at one short side.
8. Repeat with remaining phyllo and spinach mixture.
9. Place, seam-sides down, on parchment-covered baking sheets; spray lightly with cooking spray.
10. Use serrated knife to gently score top of each log into 6 pieces.
11. Bake 25 min.
12. or until golden brown.
13. Cool 5 min.
14. Transfer to cutting board; cut each log, along scored line, into 6 pieces to serve.

egg, philadelphia, oregano, green onions, phyllo

Taken from www.kraftrecipes.com/recipes/spinach-phyllo-roll-ups-made-over-138112.aspx (may not work)