How To make Spinach Feta Rolls
----------------------------SPINACH-FETA FILLING
1 1/4 lb Spinach; fresh, stemmed and
:
washed 1 tb Olive oil
3 bn Scallions, trimmed and
--chopped (1-1/2 c) 1/4 c Feta cheese; crumbled
2 tb Parmesan cheese, freshly
grated 2 tb Dill; fresh, chopped
1 tb Lemon juice
Salt & pepper, to taste 2 lg Egg whites
:
PHYLLO PAStrY 8 Phyllo dough sheets (14x18")
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
1 ts Poppy or sesame seeds, or a
:
combination To make filling: Put spinach with water still clinging to the leaves in a large pot. Cover and cook over medium heat until the spinach is wilted, about 5 minutes. Drain and refresh with cold water. Squeeze the spinach quite dry and chop. In nonstick skillet, heat oil over medium heat. Add scallions and saute until softened, 2 to 3 minutes. Transfer to a medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon juice. Season with salt and pepper. Beat egg whites lightly with a fork and stir into the spinach mixture. To form phyllo rolls: Set oven rack on the upper level; preheat to 350 degrees F. Coat a baking sheet lightly with nonstick cooking spray or line with parchment paper. In a small bowl, whisk together egg white, oil and salt. Lay one sheet of phyllo on a work surface with a short side toward you. Brush lower half of the sheet with the egg-white mixture. Repeat this step with a second sheet of phyllo and set on top of the first. Spoon one-quarter of the spinach filling along one long edge. Tuck in the side edges and roll up, jelly-roll fashion. Place on the prepared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling, making 4 rolls in all. Brush tops of the rolls lightly with the egg-mixture and sprinkle with seeds, if desired. Bake for 25 to 30 minutes. With a serrated knife, cut each roll diagonally into 9 pieces and serve hot. The rolls may be prepared, baked and sliced up to 2 days in advance. Reheat in a 350 degree F oven for 10 to 12 minutes, or until heated through. Makes 36 appetizers.
39 calories per piece: 2 g protein, 2 g fat, 5 g carbohydrate; 77 mg
sodium; 1 mg cholesterol. **"Inspired by the Greek appetizer spanakopitakia, these rolls are easy to make for a crowd." --From Eating Well, May/June 1993.
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Spinach & Feta Pull Apart Bread Rolls (Spanakopita flavored)
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Ingredients
For the Bread Dough:
1 and 1/2 teaspoons (6g) active dry yeast
2 teaspoons (10g) granulated sugar
1 and 1/2 cups (375ml) lukewarm water
4 cups (630g) all-purpose flour
1 teaspoon salt
1/4 cup (60ml) olive oil
1-2 tablespoons semolina flour for pan (optional)
The Spinach & Feta Filling:
3-4 tbs olive oil
1 small onion, finely chopped
2 garlic cloves, grated
6 scallions, thinly sliced
1 pound (455g) spinach, roughly chopped
salt, to taste
freshly cracked black pepper to taste
1 teaspoon dried dill
11 ounces (300g) feta cheese block
6 ounces (150g) mozzarella cheese, shredded
The Topping:
2 ounces (57g) butter, melted
a pinch of salt
1 teaspoon dried oregano or thyme
1 teaspoon granulated garlic powder
Instructions
Make the dough:
Combine the yeast, water, and sugar in the bowl of a tabletop mixer that has been fitted with the dough hook attachment. Whisk them together and set aside to proof for about 8 minutes.
Combine the flour and salt in a large mixing bowl and whisk them together.
Add the flour mixture to the mixer along with a quarter cup of olive oil. Knead on low for 10 minutes.
Transfer the dough to a large bowl that has been greased with 2-3 tablespoons of olive oil. Toss the dough to coat. Cover in plastic wrap and set aside to rise. The dough should double or triple in volume for best results. About 2-3 hours.
Make the Filling:
Add the onion and olive oil to a large skillet and cook over medium heat until soft and golden. 8-10 minutes. Add the garlic and warm through.
Add the scallions and a pinch of salt and cook until soft. About 2 minutes.
Add the spinach in a few batches and season each batch lightly with salt and pepper.
Cook the spinach mixture over high heat so that the liquid can evaporate.
Remove from the heat and add the dill, crumbled feta cheese and mix it all together. taste and adjust the seasoning if needed. Add the mozzarella cheese and mix until combined.
Preheat the oven to 400°F, 200 °C.
Assemble the Rolls:
Divide the dough into 16 pieces and flatten each piece into a round disk.
Place a tablespoon of the filling on the center of each disk.
Gather the edges of the dough towards the center to cover the fillinga nd pinch them together. Roll into balls.
Place the bread rolls into a (10-inch) cast-iron pan that has been sprinkled with semolina flour (optional).
Brush the tops with 2 tablespoons of melted butter (not the topping) and set aside to rise for 30 minutes while the oven preheats.
Bake on the center rack for 30 minutes or until golden.
Make the topping by combining the ingredients together in a bowl. Mix together and set aside. As soon as the bread rolls come out of the oven brush them with the topping.
Allow them to sit at room temperature for 20 minutes and then serve.
Kali Orexi!
Notes
Leftover rolls can be refrigerated in an airtight container for up to 5 days. Toast in the oven before serving.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Spinach and Feta Puff Pastry
Super easy and quick snack! Perfect for tea time!
Ingredients:
1 Tbsp oil
1 Tbsp Minced Garlic
1/2 cup Diced Onion
4 oz Spinach roughly chopped (Frozen spinach works too)
1/2 Tsp salt
Red pepper flakes
4 oz Chunky feta cheese (If using ready made crumbled feta cheese add some mozzarella or cottage cheese to add moisture)
1 Sheet of Puff pastry
1 Egg
Sesame seeds
Music: Kevin MacLeod ~ Carefree
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Easy Feta and Spinach Pastry
Ingredients:
I sheet (375g) puff pastry ready rolled
300g baby spinach, chopped
1 pack (200g) feta cheese, crumbled
1/2 cup ricotta cheese
Black pepper to taste
Preheat oven to 160 degrees.
Greek-Style Eggplant Rolls with Spinach and Feta
Greek-style eggplant rolls that are stuffed with a creamy spinach and feta filling. They're hearty and delicious and make an elegant vegetarian main course for your dinner party. Did I mention that they are gluten-free and low carb? What could be better?
Print this recipe here:
Official Facebook Page:
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My cutting board:
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Microplane:
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Cheesecake Pan:
Vitamix Blender:
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Pastry Bag:
Half sheet baking pans:
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Spinach and Feta Rolls
200G FROZEN SPINACH, THAWED AND WELL DRAINED
200G FETA, CRUMBLED
1 CUP (70G) GRATED CHEDDAR CHEESE
SEA SALT AND CRACKED BLACK PEPPER
3 SHEETS FROZEN PUFF PASTRY, THAWED AND CUT IN HALF
3 TBS SOUR CREAM
1 EGG
Preheat oven to 200°C. Place the spinach, feta, Egg sour cream , salt and pepper in a bowl and mix well to combine.
Divide the spinach mixture into 4 even portions and roll into sausage shapes. Place down the centre of each pastry half and brush the edges with egg. Roll to enclose, ensuring the seam is underneath, and cut each roll in half.
Place on baking trays lined with non-stick baking paper, brush with egg and sprinkle with fennel. Using a small, sharp knife, make slits in the rolls and bake for 25 minutes or until golden. Serve with lemon. Serves 4.