Ingredients:

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

1 package (8 ounces) cream cheese, softened

1/2 cup crumbled feta cheese

2 large eggs, lightly beaten

1/4 cup finely chopped onion

1/4 cup mayonnaise

2 tablespoons snipped fresh dill

3/4 teaspoon seasoned salt

1/4 teaspoon pepper

15 sheets phyllo dough (14×9-inch size)

1/2 cup butter, melted

Optional: tzatziki sauce, lemon wedges and fresh dill sprigs

Directions:

Step 1

Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)

Step 2

Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 inch of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-inch baking pan, seam side down.

Step 3

Cut rolls diagonally into 2-inch pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12–15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs.

Freeze now, bake later

Why wait until the afternoon of your party to start cooking? Simply cover and freeze the unbaked appetizers on a parchment-lined baking sheet until firm. Transfer them to a freezer container and return them to the freezer. To serve, bake the appetizers on a parchment-lined 15x10x1-inch baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.