SPINACH AND RICOTTA PUFF PASTRY CHRISTMAS TREE
Puff pastry pinwheels are a great appetizer for any occasion and during the Christmas season I arrange them to form a christmas tree. You can change the filling to your liking.
Provided by tea
Categories Appetizers and Snacks Pastries
Time 1h47m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large pan over medium heat and saute onions until soft and translucent. Add spinach, salt, and pepper and briefly saute while stirring constantly, 2 to 3 minutes.. Cover and cook until spinach is wilted, 5 to 7 minutes. Remove lid after 5 minutes and allow cooking liquid to evaporate. Remove from stove and cool completely.
- Chop spinach mixture and combine with ricotta and Parmesan cheese in a bowl. Season with salt, pepper, and nutmeg.
- Roll out puff pastry sheet and evenly cover with spinach-cheese mixture to within 1/2 inch of the edges. Tightly roll up sheet lengthwise and press edges tightly together. Wrap in plastic wrap and cool in refrigerator for at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with parchment paper.
- Slice pastry log into 3/4-inch slices so you have 16 to 22 pinwheels. Lay puff pastry pinwheels in the shape of a Christmas tree. The lowest row should consist of 6 pinwheels the second row 5 pinwheels, etc. If you end up with 16 pinwheels, start with 5 pinwheels in the lowest row. Place the last wheel on the bottom to make the stem. Brush with egg.
- Bake in preheated oven until wheels are lightly browned and puffed up, 20 to 25 minutes. Decorate with cherry tomatoes for Christmas tree ornaments.
Nutrition Facts : Calories 246 calories, Carbohydrate 19.4 g, Cholesterol 30.9 mg, Fat 15.5 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 4.9 g, Sodium 177.1 mg, Sugar 1.7 g
SPINACH STUFFED CRESCENT ROLLS
Every year I serve this at my Christmas Gift Wrapping Party along with a fruit salad, good coffee and a plate of goodies to nibble while we wrap. I print the recipe on Christmas stationery because I know newcomers will ask for it.
Provided by racrgal
Categories Breakfast
Time 40m
Yield 8 cresecnt rolls, 8 serving(s)
Number Of Ingredients 11
Steps:
- Spray medium skillet with nonstick cooking spray. Saute onion, mushrooms and garlic until onion is transparent.
- Remove from heat.
- Stir in spinach, ricotta, mozzarella, sour cream, salt, cayenne and nutmeg until throughly combined.
- Seperate crescent rolls.
- Place 3 tablespoons spinach mixture on wide end of each piece of dough.
- Roll up to form crescent.
- Place on nonstick baking sheet.
- Bake 20 minutes at 350.
Nutrition Facts : Calories 186.4, Fat 7, SaturatedFat 3.5, Cholesterol 32.9, Sodium 271, Carbohydrate 20.8, Fiber 2.4, Sugar 2.8, Protein 10.7
SPINACH-RICOTTA STUFFED SHELLS
Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
- Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
- Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
- Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
- To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
- Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.
SPINACH RICOTTA CRESCENT WRAP
This Spinach Ricotta Crescent Wrap makes a great meatless dinner for two or three, or for serving as a vegetarian appetizer! Kind of like a calzone wrapped with crescent dough, a sure way to fill you up with leafy greens, veggies and flavor.
Provided by Kelly @ trial and eater
Categories Appetizer
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- On a baking sheet (sprayed with oil or lined with parchment paper), roll out crescent dough flat and press edges together to make a sheet.
- In a medium-sized cast iron skillet or saute pan, heat oil over medium heat. Add chopped bell pepper and saute for 3-4 minutes until slightly tender.
- Add spinach a cup or so at a time, cooking down in stages (should only take a couple minutes). Remove from heat and let cool slightly.
- Mix in ricotta and mozzarella cheeses, seasoning and salt and pepper. Let cool for a couple minutes, as to not melt dough in next step.
- Pour spinach mixture over crescent dough in an even layer, leaving room around the edges of the dough. Braid the crescent dough around the spinach mixture (see write-up in article for picture demonstration).
- Bake at 350°F. for 25-30 minutes, or until dough is golden brown.
Nutrition Facts : Calories 350 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 4 Servings, Sodium 616 milligrams sodium, Sugar 7 grams sugar
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
SPINACH & RICOTTA SLICE
Both vegetarians and non-veggies will love this puff pastry parcel with Italian cheese - great as a buffet centrepiece
Provided by John Torode
Categories Buffet, Main course
Time 1h45m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.
- Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
- Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
- Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
- Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 397 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
SPINACH AND RICOTTA ROLLS
Was looking for a sausage roll recipe that used spinach, ricotta and puff pastry. Couldn't find one here on ZAAR but after a google search I came across this one on someones blog site, and posting here to pass onto a friend.
Provided by ImPat
Categories Lunch/Snacks
Time 35m
Yield 24 mini sausage rolls, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200C (390F) fan forced or 220C (435/430F) convectional, please note that there can be slight variations between ovens.
- Heat oil in a fry pan, add onion and fry gently for 2 minutes, add spinach and pinenuts and season with salt and pepper to taste and cook for 5 minutes.
- Let cool.
- Add ricotta and mix thoroughly and then add the lightly beaten egg and mix well together.
- Place pastry sheets on a flat surface and cut in half.
- Spoon or pipe spinach mixture along the length of each half of the pastry and brush water down the length of the other side and roll up like a sausage roll, repeat with other sheets of pastry and mix.
- Cut to preferred size (I like to cut into 4 to make mini rolls about 6cm long).
- Put a couple of slits in each roll (to allow steam to escape).
- Place on baking tray/sheet seam side down.
- Put in oven and bake for 15 minutes or until golden brown.
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