Spinach Spirals Easy Food

SESAME OMELET SPINACH SPIRALS

Steps:

• Spread tahini over tortillas; set aside. In a small bowl, whisk the eggs, onion, red pepper, water chestnuts, carrot, ginger and pepper flakes., Heat a large nonstick skillet over medium heat; lightly brush with some of the oil. Pour 1/3 cup egg mixture into the pan; cook for 1 minute or until set. Flip egg mixture and cook 30 seconds to 1 minute longer or until lightly browned. Place omelet on a tortilla; roll up. Repeat three times, brushing skillet as needed with remaining oil. Cut wraps into 1-in. slices., Combine the sauce ingredients; serve with spirals.

SPINACH-CHEESE SWIRLS

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
• Stir the muenster cheese, parmesan cheese, onion and garlic powder in a medium bowl.
• Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture.
• Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

ROASTED GARLIC & SPINACH SPIRALS

Steps:

• Preheat oven to 400 degrees.
• Trim top of garlic just enough to cut tips off center cloves; discard tips.
• Moisten head of garlic with water; wrap in foil.
• Bake 45 minutes or until garlic is soft and has a mellow garlicky aroma; cool.
• Remove garlic from skin by squeezing between fingers and thumb; place in food processor.
• Rinse spinach leaves; pat dry with paper towels.
• Remove stems; discard.
• finely shred leaves by stacking and cutting several leaves at a time.
• Place in medium bowl.
• Add bean, oregano, black pepper and red pepper to food processor; process until smooth.
• Add spinach; mix well.
• Spread mixture evenly onto tortillas; roll up.
• Trim 1/2 inch off ends of rolls; discard.
• cut rolls into 1-inch pieces.
• Transfer to serving plate; garnish with fresh veggies if desired.

SPINACH FILO SPIRAL PIE

Steps:

• Heat a large non-stick pan over a medium heat. Tip in the spinach and cook, stirring, until wilted (you won't need any oil or water as it will steam in its own moisture). Leave to cool a little, then tip into a clean tea towel and squeeze out as much water as possible. Chop and put in a bowl.
• Heat the knob of butter in a non-stick frying pan. Add the onion and cook for about 10 mins until softened. Tip into the bowl with the spinach, then stir in the feta using a fork until fully combined. Taste for seasoning.
• Heat the oven to 190C/170C fan/gas 5. Brush a 24 x 4cm deep metal pie dish with some of the butter.
• Lay a filo sheet on your work surface. Brush with some of the melted butter, then spread about 2 tbsp of the filling in a line along the longest edge of the pastry. Roll loosely into a long sausage (don't roll it too tight as this might cause the pastry to split), then coil the pastry and put in the centre of the tin.
• Repeat with the rest of the pastry and filling, arranging the coils around the central one. Brush the tops with more butter, then sprinkle with the nigella seeds. Bake for 25-30 mins until golden and crisp.

SPINACH SPIRALS EASY

Steps:

• Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy. For Pesto Swirls, omit all ingredients but the flour and the puff pastry. Unfold the pastry sheet as directed above. Spread 1/2 of an 8-ounce package cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge. Top with 3 tablespoons pesto sauce and sprinkle with 1/4 cup finely chopped walnuts. Brush the edge of the pastry sheet with water. Roll up the pastry and proceed as directed above. For Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic powder. Unfold the pastry sheet and brush with the egg mixture as directed above. Spread 1/2 of an 8-ounce container whipped cream cheese with chives on the pastry sheet. Top with 1 cup frozen chopped broccoli, thawed and well drained and 1 cup finely chopped cooked ham. Proceed as directed above.