Spinach And Cheese Pork Roll Recipe By Tasty Food

FETA AND SPINACH ROLLS

Steps:

• Preheat oven to 200c.
• Mix all ingredients together (except pastry sheets).
• Lay pastry sheets (with plastic attached) out on your counter.
• Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
• No piping bag? Divide mix in 4 and spoon this along the long edge.
• Roll up, peeling the plastic away as you roll.
• Seal the inner edge with a little water.
• Cut each of these rolls into three, then cut each smaller roll ALMOST through in the middle (leave the bottom intact). When they are cooked, I cut them right through to make a bite sized roll, but cooking them this way keeps them moister.
• Place on a baking tray, brush each with a little milk, then cook in pre heated oven for about 20 minutes or until golden brown on top and cooked through.

SPINACH CHEESE LASAGNA ROLLS

Steps:

• Preheat over to 350 degrees F.
• Sauté onion and garlic in oil over medium heat until tender.
• Add spinach and cook until very dry.
• Stir occasionally.
• Add spinach mixture to cheeses, egg, sugar and pepper.
• Spread ½ c of this mixture onto lasagna noodle and roll up.
• Repeat with rest of the noodles.
• Place in greased baking pan and bake until hot (20 min).
• Meanwhile, heat sauce, herbs and mushrooms.
• Spoon hot sauce onto plates.
• Cut lasagna rolls into thirds.
• Place cut side up on sauce.
• Sprinkle with green onion.

GREEK SPINACH CHEESE ROLLS (APPETISERS)

Steps:

• If using a store bought bread dough, allow the bread to thaw according to the package directions. Spray a standard Muffin Pan with nonstick spray. Roll out dough lightly with flour to 15X9 inch rectangle.
• Combine spinach, cheeses, green onions, and seasonings in a large bowl. Mix Well.
• Sprinkle spinach mixture evenly over the dough to within 1 inch of the edeges. Starting with long edge, roll the dough up snugly, pinching the seam close. Place the seam side down, and cut with serrated knife into about 15 slices. Place slices, cut side up, in to the prepared muffin pan.
• Bake the rolls at 375* for 20-25 minutes or until golden. Seve warm or at room temperature.
• The rolls can be stored in an airtight container for up to 2 days.

SPINACH-STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.