Olive-Veggie Roll-Ups
Recipe from our 2015 cooking competition
Courtesy of Eileen Linzi

Ingredients:

• 18 sheets of phyllo dough
• 8 oz cream cheese
• 8 sun-dried tomatoes (soaked in boiling water)
• 1 tsp NHHS Za'atar spice
• ​Fresh Spinach leaves
• Shredded carrots
• 1 tsp MOV MOV Neapolitan Herb Balsamic
• MOV Garlic infused Olive Oil
• MOV Olive Country Spread 

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​Directions:
Lay the phyllo dough sheets flat, three per log to be made. Brush the sheets with the olive oil.  

Mix the cream cheese with the sun-dried tomatoes and Za'atar.  

Spread the cream cheese mix on the dough in a thin layer.  Sprinkle with the balsamic then add a thin layer of spinach and carrots.  Finish with a coating of the olive country spread.  

Roll each tightly into a log and brush the outside with the olive oil.  

Bake for 25 minutes at 375 degrees.  Cool and slice into rounds.

This makes six logs and approximately 30 bites!
​Enjoy!!