Two kinds of cheese, spinach, artichokes, and roasted red peppers, baked in a buttery, flaky Phyllo log. True comfort food with a twist – it’s actually nutritious, too!
How To Make Cheesy Spinach Roll-Ups
A light and tasty snack with an interesting take on the classic roll-ups. This recipe makes use of buttery phyllo pastry sheets to envelope the blend of cheeses to go along with spinach and artichoke.
Prep:
10 mins
Cook:
20 mins
Total:
30 mins
Ingredients
- 4 Gouda cheese, deli slices
- 4 Swiss cheese, deli slices
- 2 cup fresh spinach leaves, rough-chopped
- 8 Phyllo dough sheets , thawed
- Non-stick cooking spray
- 1/4 cup butter, melted
- 14 oz. artichoke hearts, well-drained and chopped
- 1 roasted red pepper, small, chopped
Instructions
- Preheat oven to 400 degrees.
- Coat a large baking sheet with non-stick cooking spray and set aside.
- Place 1 sheet of Phyllo dough on waxed paper and gently brush entire surface with melted butter.
- Layer the remaining sheets of Phyllo dough, buttering each as you go, until all 8 sheets are used.
- Alternating slices of Gouda and Swiss, arrange cheese on top layer, being careful to leave a 1/4-inch margin all around the edge of the rectangle of Phyllo.
- Arrange spinach, artichokes and peppers on top of cheese.
- Starting at the short edge, roll up Phyllo and filling into a log, jelly-roll style.
- Slice into 4 equal parts, using a diagonal cut.
- Place on baking sheet, seam side down, and bake in oven 15-20 minutes, or until golden.
- Let rest 5 minutes before removing to a serving plate.
- Slice each piece in half and serve immediately.
Nutrition
- Sugar: 1g
- :
- Calcium: 82mg
- Calories: 122kcal
- Carbohydrates: 3g
- Cholesterol: 8mg
- Fat: 8g
- Fiber: 1g
- Iron: 1mg
- Potassium: 55mg
- Protein: 3g
- Saturated Fat: 3g
- Sodium: 340mg
- Vitamin A: 1052IU
- Vitamin C: 4mg
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