(10 oz.) frozen chopped spinach, thawed, well drained
crumbled feta cheese
(7.5 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
green onions, finely chopped
frozen phyllo dough (14x9 inch), thawed
Mix first 5 ingredients until blended.
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.