What you'll need:
1 pkg (300g) Frozen Chopped Spinach, thawed, drained and moisture squeezed out
1 pkg/tub (250g) of Cream Cheese
1 cup Feta (regular or light)
1 Egg, beaten
1 tbsp Sundried Tomatoes, finely chopped
1/2 cup Green Onions, finely chopped
1/2 tsp Oregano
1/2 tsp Black Pepper
1/3 cup Butter, melted
15 sheets Phyllo Dough, thawed
Preheat oven to 375°F.
Drain spinach and squeeze out extra moisture.
Combine spinach, cheese, egg, sundried tomatoes and spices in a large bowl.
Add in Spinach and green onions. Stir well to combine.
Place one phyllo sheet on a clean work surface and brush light with butter.
Top with two more phyllo sheets, brushing between sheets of plastic wrap. Make sure to keep remaining phyllo sheets covered in a damp dish towel to prevent them to drying out.
Fold in the long sides of the phyllo and roll up from one short side to make a log.
Place roll-ups on baking sheet and bake for 25 minutes or until golden brown.
Serve on a platter and watch them get eaten up!
If you would like to store these to use in the future, make them up into the rolls then tightly wrap in plastic wrap and freeze in a large resealable plastic bag. Remove from freezer 30 minutes before baking, preheat oven to 375°F and let stand at room temperature until oven is ready. Bake as if you made them fresh.
Makes 30 servings (6 slices per log)