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 sheet between 2 sheets of plastic wrap until ready to use; set aside.
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 to make 4 additional logs. 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.
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°F oven 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.
Leftover phyllo sheets can be wrapped tightly and refrozen.
How to Prepare with 18x14-inch Phyllo Sheets
Use a total of 9 phyllo sheets, spreading 1/3 of the filling on each stack of 3 sheets and rolling. (You will have 3 logs.) Freeze, then bake as directed. Cut each log into 10 slices to serve.
Omit butter. Spray phyllo sheets with cooking spray instead of brushing with the melted butter.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
15 servings or 5 logs, 3 servings each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.