Thaw one roll of fillo dough, following thawing instructions on package to make phyllo pinwheels.
Preheat oven to 400ºF.
Unroll and cover the fillo sheets with a damp towel or plastic wrap to prevent drying out.
Place one sheet of fillo on a cutting board and lightly coat with cooking spray. (Recipe or personal preference may substitute brushing with melted butter, olive oil or egg wash.)
Layer and repeat with nine more sheets of fillo, but do not spray the top layer of fillo. Spread filling mixture evenly over the layered fillo.
Starting with the long side of the fillo, begin rolling the pinwheel tightly. Spray the last quarter inch border of fillo to seal the seam. Cut the phyllo pinwheels into ¼”-½” segments and arrange on a baking tray. Coat the outside of the pinwheels with cooking spray. If you desire added flavor, lightly sprinkle the tops of the pinwheels with grated cheese, breadcrumbs, cocoa powder, cinnamon sugar, powdered sugar, finely chopped or ground nuts, etc.
Reroll unused sheets and follow storing instructions on package.
Bake for about 10-12 minutes or until fillo is golden brown.