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.
How To make Spinach Feta Rolls's Videos
Easy recipe: How to make pumpkin spinach and feta rolls
These tasty rolls offer a healthy alternative to sausage rolls. Packed with veggies and wrapped in golden puff pastry they're perfect for the lunch box or an easy weeknight dinner.
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spinach & feta roll with puff pastry
This is a very easy recipe, that can be eaten either cold or hot. I served it here with a pepper sauce. This recipe is gluten free
Feta & Phyllo Rolls
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Makes 12 rolls:
6 sheets phyllo pastry (#4), thawed and at room temperature
8 ounces feta cheese
5 tablespoons salted butter, melted
Optional fillings: jam, nuts, and/or dried fruit
Preheat the oven to 400 °F, 200 °C.
Notes on working with phyllo pastry:
• Thaw out the phyllo pastry in the refrigerator at least 1 day before using
• Allow the pastry to sit out (in its packaging) at room temperature at least 1 hour before using.
• Take the pastry out of plastic packaging at the time of use (not before) or it will dry out and crumble.
• To keep the pastry from drying out while working with it, place a dry kitchen towel over it and then a slightly damp kitchen towel over that.
Slice the feta cheese into ½ inch thick sticks.
Place the phyllo sheets onto a clean work surface and cut them in half lengthwise. Stack them on top of each other.
Drizzle some butter over the phyllo and place a feta stick on the bottom portion of the phyllo. Fold the sides over the feta and roll upwards.
Place on a baking tray lined with parchment paper.
Continue filling the phyllo strips with feta and any of your favorite fillings.
Some good flavor combinations are:
• Fig jam and chopped walnuts
• Cranberries with the feta
• Apricot jam and sliced almonds
• Cranberry Holiday Jam and feta
Brush with the remaining melted butter and bake on the center rack of the oven for 15 minutes.
Set aside and allow to cool slightly. About 10 minutes.
Serve with Greek honey.
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Spinach Pumpkin & Feta Puff Pastry Rolls
Quick, delicious and definitely a crowd pleaser! These spinach, pumpkin and feta puff pastry rolls are great for summer barbeques, or try serving them with salad for a great weeknight dinner.
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Spinach Feta Rolls - Perfect for Ramadan Meal Prep
Spinach Feta Rolls!
Ingredients:
- Puff pastry sheets 10
- Chopped Spinach 450 g (frozen if preferred)
- Feta Cheese 200g
- Shreddee Mozzarella Cheese 200g or (more if preferred)
- 1 Large Egg
- Salt 1 tsp or as per taste
- Black Pepper 1 tsp
- Egg wash (1 egg + 2 Tbsp milk)
- Sesame seeds 1 Tbsp
Oven setting: Preheat at 350 F / 180 C
Bake for 25 mins or until both side is cooked and golden
Sometimes you just feel like skipping the meat and having something fresh. Spinach helps to stop that craving and the cheese makes even the kids love it. This recipe is delicious and makes 10 rolls.
You can add any kind of spices, add more cheese, make it spicy, its all upto you. No way is right!
Calorie per serving: 270
Cost for all: AED 30 / USD 8
Is it worth it?
My vote: ✅ Yes!
These can be perfectly frozen in ziplock bags and baked as if they were fresh everytime. This recipe goes perfectly for ramadan or otherwise for any tea party or even brunch! If you add chunks of mozarella it would be even stringy when bit into and kids just love that!
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How to make Spinach Pinwheels from Puff Pastry Sheets| Spinach Swirls
You can add this easy peasy recipe as an addition to your appetizers if you're planning to host a party. It's a great way to impress your house guests and show off your culinary skills!
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