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
HOW TO COOK: SPINACH AND FETA CHEESE ROLLS!
Hey everyone! These spinach and feta cheese rolls were a huge hit! Something I'm going to be making again this weekend actually! Super easy and basic but the flavours are just amazing!
If you cook this recipe, please share it on instagram or twitter using the hashtag Gabbimariecooking
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Spinach feta bread: quick, fluffy and super yummy!
INGREDIENTS
For the bread:
250ml (1 cup) lukewarm water;
60g (⅓ cup) feta cheese;
1 egg;
3g (½ tsp) salt;
15ml (1 tbsp) olive oil;
520g (4 ⅛ cups) bread flour;
5g dry yeast.
For the filling:
300g (2 ½ cups) thawed spinach, dried;
15g (1 tbsp) butter, melted;
1 garlic clove, minced;
30g (3 tbsp) parmesan;
1 tsp dry oregano;
60g (⅓ cup) feta cheese;
Egg wash;
Parmesan.
METHOD
1. In a large bowl whisk water with yeast, egg, salt, olive oil, and feta cheese. Add flour and mix to combine. Knead the dough for 10 minutes or until smooth. Cover and let it rise for 1 hour.
2. For the filling mix spinach with butter, garlic, parmesan, oregano, and feta cheese.
3. Roll the dough on a floured surface forming a 45x38 cm rectangle. Spread the spinach filling on top and roll carefully.
4. Pinch both edges of your roll together and cut in half lengthwise. Twist the dough into a braid and set aside until doubled in size.
5. Brush the bread with egg wash and top with parmesan cheese.
6. Bake for 50 minutes at 190°C/375°F.
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Spinach & Feta Pie/Rolls
If there's one savoury cheese-filled recipe to make all year, this might be it.
Ilana's take on the Mediterranean marriage of Spinach & Cheese is not only perfect for #Shavuot, it can be made two ways! Roll it up or pack it in, depending on your mood -- this is a recipe you'll want to make all the time!
Recipe is below after the break, enjoy!
----
SPINACH AND FETA ROLLS (or pie)
• 3 large onions, chopped
• 3 tablespoons good olive oil
• Salt and freshly ground black pepper to taste
• 900g frozen chopped spinach, defrosted
• 6 extra-large eggs, beaten
• 80g (1 cup) freshly grated Parmesan cheese
• 3 tablespoons plain dry bread crumbs
• 250g feta, cut into 1/2-inch cubes
• 80g (1/2 cup) pine nuts
• 250g (1 cup) salted butter, melted (if making pie you will only need 75g (⅓ cup)
• 30 sheets (one package) phyllo dough, defrosted (if making pie you will only need 6 sheets)
Pre-heat oven to 180 C (350 F).
In a large sauté pan over a medium heat, heat the olive oil. Once hot add the onions and sauté until the onions are soft and golden brown, about 10 minutes. Season well with salt and pepper and set aside.
Squeeze out as much liquid as possible from the spinach. Put the spinach into a large bowl, and all the remaining ingredients, save the melted butter and filo, mix well.
To prepare rolls, start by opening up the filo package and cover the sheets of dough (aside from the one you are working with), with a clean tea towel.
Working with one sheet at a time, place the sheet down vertically. Brush the sheet with melted butter, place two tablespoons of spinach mixture at the very bottom centre of the sheet, fold the sides over the filling and roll up.
Place the roll seam side down on a baking sheet that has been lined with baking paper.
Repeat with remaining filo sheets and spinach filling, place the rolls about ½ an inch apart on the baking tray, you may need a second tray.
Bake rolls for 20 -25 minutes until golden brown and crispy on the outside.
*If you are short on time, you can use this filling to make a spinach pie, make the filling as above, line a pie dish with 6 stacked sheets of phyllo, brushing between each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the phyllo and neatly fold the edges of the filo up to seal in the filling. Brush the top of each layer with melted butter. Bake for 1 hour.
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.
Full details on Kidspot.com.au -
Be sure to visit the Kidspot Kitchen website for great food ideas, easy dinner recipes, cooking for kids, yummy cakes and sweet treats
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Spinach and feta 'sausage' rolls
Vegetarian sausage rolls that will even have meat lovers reaching for seconds.
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