SPINACH AND FETA RUGELACH
Steps:
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
- Set the frozen spinach out on a plate at room temperature to soften slightly.
- Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.
- Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.
- Lightly brush the tops with egg wash and sprinkle with sea salt.
- Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.
SPINACH ROLL-UPS
I got this recipe from a co-worker after having them at a baby shower. They are absolutely wonderful, even if you're like me and NOT fond of spinach. They are so easy to make.
Provided by MS K
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 20
Number Of Ingredients 7
Steps:
- In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.
- Slice each roll-up into 1 inch servings no more than 3 hours before serving.
Nutrition Facts : Calories 308.4 calories, Carbohydrate 32.9 g, Cholesterol 11.2 mg, Fat 16.4 g, Fiber 2.7 g, Protein 7.6 g, SaturatedFat 4.1 g, Sodium 647.7 mg, Sugar 1.5 g
EASY SPINACH CRESCENT ROLLS
This is something I made up to use some leftover spinach. They taste fantastic, are super easy, and even those who aren't big fans of spinach can enjoy! They also are easily modified for vegans (my sister enjoys Tofutti brand "better than cream cheese" which works very well in this recipe). This is my first attempt at posting a recipe, so please review and please excuse me if the recipe format looks odd.
Provided by Bayoaksprincess
Categories Spinach
Time 25m
Yield 8 crescents
Number Of Ingredients 4
Steps:
- Let cream cheese soften, you can speed this along by microwaving it carefully in 10 second intervals.
- Combine cream cheese, spinach, and garlic salt, Just be sure to mix well.
- Open crescent roll dough and separate the rolls, then spread about 1 tbsp of the mixture all over each triangle.
- Roll the triangles up, and bake according to the directions on the package (usually this will be on an ungreased cookie sheet at 375 for 11 to 13 minutes or until golden brown, although these are quite tasty if slightly "doughy").
Nutrition Facts : Calories 113.8, Fat 4.4, SaturatedFat 2, Cholesterol 22.1, Sodium 179.5, Carbohydrate 15.1, Fiber 1.2, Sugar 1.3, Protein 3.4
CREAMED SPINACH
Steps:
- Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.
CREAMY SPINACH ROLLS
Make and share this Creamy Spinach Rolls recipe from Food.com.
Provided by AnnieLynne
Categories Spinach
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Lightly coat baking sheet(s) with cooking spray.
- Mix all ingredients together by hand in large mixing bowl.
- Open crescent roll packages and separate into triangles.
- Cut each triangle in half.
- Spread 1 tablespoon of the cream cheese mixture onto each triangle. Roll up and place on baking sheet. Repeat for rest of crescent roll dough. (Makes 32 "mini" rolls).
- Bake for 12-15 minutes or until the crescents are golden brown.
- Enjoy!
Nutrition Facts : Calories 214.4, Fat 9.7, SaturatedFat 4.4, Cholesterol 38.7, Sodium 299.3, Carbohydrate 25.3, Fiber 3.9, Sugar 2.9, Protein 7.6
SPINACH ROLLS WITH PUFF PASTRY
A vegetarian version of mini sausage rolls but made with a spinach and feta filling. I used frozen spinach because it was a better buy than fresh at the time but the equivalent amount of fresh spinach, chopped and wilted, would do the job.
Provided by cassandra
Categories Appetizers and Snacks Pastries
Time 45m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl and mix in feta cheese.
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl.
- Spread 1/6 of the spinach mixture lengthwise in the center of the puff pastry. Roll one side over the filling and brush the other side with egg-milk mixture. Roll over again to seal.
- Brush top of roll with egg-milk mixture and sprinkle with sesame seeds. Cut roll into 6 small rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.
- Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.
Nutrition Facts : Calories 132.9 calories, Carbohydrate 9.7 g, Cholesterol 7.4 mg, Fat 9.5 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 97.1 mg, Sugar 0.4 g
CREAMED SPINACH
Provided by Tyler Florence
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
- Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
SPINACH AND MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
- Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.
- Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.
- Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with Steamed Asparagus and Broiled Tomatoes.
- While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.
- Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
- Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.
HAM AND SPINACH ROLLS
A delicious recipe a friend of mine made and gave to me. Update 12/20/08: Based on the review by CapeCodHiker, I have changed the amount of milk to 3 1/2 cups.
Provided by CookingONTheSide
Categories Ham
Time 1h5m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees; combine spinach, very well drained, stuffing, sour cream.
- Spread mixture on ham slices and roll up with seam side down in baking dish.
- Melt butter in saucepan.
- Add flour and blend well.
- Add milk and continue to stir over medium heat until thick.
- Add cheddar cheese and remove from heat.
- Stir until cheese is melted.
- Pour sauce over ham rolls and sprinkle with parmesan cheese and paprika, if desired.
- Cover with foil.
- Bake 20 minutes covered and 20 minutes uncovered.
Nutrition Facts : Calories 151.1, Fat 11.2, SaturatedFat 6.8, Cholesterol 36.9, Sodium 387.8, Carbohydrate 5.9, Fiber 0.9, Sugar 0.3, Protein 7.6
SPINACH ROLL-UPS
These pretty pinwheels capture the classic flavor of spinach dip served in a bread bowl. -Patty Koepp, Marquette, Michigan
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the mayonnaise, sour cream, cream cheese, onions, bacon and salad dressing mix. Stir in spinach until well blended. Spread over tortillas; roll up tightly jelly-roll style. Wrap in plastic. Refrigerate for at least 5 hours. , With a serrated knife, cut into 1/2-in. slices. Refrigerate leftovers.
Nutrition Facts : Calories 241 calories, Fat 18g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 492mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
SPINACH PUFFS
These bite-sized spinach puffs are full of cheese and creamy goodness. -Marissa Allen, First and Full
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 24 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.
Nutrition Facts : Calories 136 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 147mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
CREAM CHEESE SPINACH STUFFED CHICKEN ROLLS
Make and share this Cream Cheese Spinach Stuffed Chicken Rolls recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Flatten the chicken breast to about 1/4-inch thickness.
- In a large bowl, mix together cream cheese, spinach, garlic, nutmeg, seasoning salt and pepper (or cayenne pepper) until well combined.
- Mix the dry breadcrumbs with Parmesan cheese in a shallow bowl; set aside.
- Mix together the melted butter with garlic powder; set aside.
- Spoon equal amounts of mixture across the narrow end of each breast.
- Roll up jelly-roll style, and secure with toothpicks.
- Dip the stuffed breast into the egg, then roll into the dry breadcrumb mixture.
- Place into a buttered baking dish, seam-side down.
- Drizzle with butter/garlic mixture.
- Bake for about 30 minutes.
Nutrition Facts : Calories 486.5, Fat 34, SaturatedFat 17.3, Cholesterol 216.7, Sodium 422.8, Carbohydrate 7.7, Fiber 0.4, Sugar 1.8, Protein 36.4
SPINACH ROLL UPS
Make and share this Spinach Roll Ups recipe from Food.com.
Provided by Whisper
Categories Spinach
Time 20m
Yield 84 roll ups
Number Of Ingredients 7
Steps:
- In medium mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion.
- Spread the mixture onto each tortilla and roll it up.
- Refrigerate the rolled tortillas till ready to serve.
- Slice each roll into 1-inch servings, no more than 3 hours before serving.
SPINACH ROLLS
This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company. The water chestnuts give these a nice crunch.
Provided by Chilicat
Categories Spinach
Time 15m
Yield 6 dozen
Number Of Ingredients 8
Steps:
- Squeeze all moisture from spinach.
- In a bowl, combine spinach, sour cream, mayonnaise, bacon bits, dressing mix, onions and water chestnuts; mix well.
- Spread evenly over tortillas and roll tortillas tightly.
- Chill overnight.
- Slice into 1-inch pieces.
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