Spinach and Feta Phyllo Roll

• 1/4 cup oil, divided
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 16 cups loosely packed baby spinach leaves
• 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 10 sheets frozen phyllo dough, thawed, cut in half
• 1/4 cup Miracle Whip Original Spread

1. Heat oven to 350 degrees F.
2. Heat 1 Tbsp.
3. oil in large nonstick skillet on medium heat.
4. Add onions; cook 4 min.
5. or until softened, stirring frequently.
6. Add garlic, cook 1 min.
7. Transfer mixture to medium bowl.
8. Cook spinach 1 min.
9. or until wilted, working in batches, stirring frequently.
10. Let spinach cool, squeeze out excess liquid and roughly chop.
11. Add spinach and feta to onion mixture.
12. Brush 1 phyllo sheet with oil; lay another sheet on top and brush with oil.
13. Repeat with remaining layers.
14. Spread spinach filling lengthwise down the middle of the phyllo.
15. Folds sides over filling to create a log; seal with oil.
16. Place on parchment-lined rimmed baking sheet; brush entire log with oil.
17. Bake 45 min.
18. or until crisp and golden brown.
19. Cut into 8 pieces and serve with Miracle Whip.

oil, onion, garlic, baby spinach leaves, oregano, phyllo, miracle

Taken from www.kraftrecipes.com/recipes/spinach-feta-phyllo-roll-173753.aspx (may not work)