Greek Spinach Cheese Rolls Recipes

GREEK SPINACH CHEESE ROLLS (APPETISERS)

Steps:

• If using a store bought bread dough, allow the bread to thaw according to the package directions. Spray a standard Muffin Pan with nonstick spray. Roll out dough lightly with flour to 15X9 inch rectangle.
• Combine spinach, cheeses, green onions, and seasonings in a large bowl. Mix Well.
• Sprinkle spinach mixture evenly over the dough to within 1 inch of the edeges. Starting with long edge, roll the dough up snugly, pinching the seam close. Place the seam side down, and cut with serrated knife into about 15 slices. Place slices, cut side up, in to the prepared muffin pan.
• Bake the rolls at 375* for 20-25 minutes or until golden. Seve warm or at room temperature.
• The rolls can be stored in an airtight container for up to 2 days.

CRISPY LEEK, SPINACH & FETA FILO ROLLS

Steps:

• In a small skillet, cook the onions and the leek in the olive oil until soft and golden brown. Remove from the heat, place in a bowl and let them cool.
• Place the spinach in a colander, sprinkle with some salt and let it sit for 20 minutes. Squeeze the spinach between the palms of your hands to drain the water. Put the spinach in a bowl along with the Feta cheese, cream cheese, dill, ground pepper, and egg. Mix well and set aside. The mixture can be prepared one day ahead.
• Pre-heat the oven to 375°F.
• Unwrap the filo and place it on a work surface with the long side nearest to you. Take one sheet of filo, brush it with some of the olive oil. Top it with a second sheet. Brush this second sheet of filo with olive oil as well. Repeat with a third layer. Cut the stacked filo sheets into four equal rectangles. Place some of the leek mixture at the bottom end of each strip. Fold both sides inwards and roll the filo up tightly. Once you are done, place the filled filo rolls on a parchment paper-lined sheet pan, seam side down. Continue with the rest of the filo. Brush the tops with a little more olive oil, sprinkle with coarse sea salt and bake in the oven for about 20 minutes or until golden.
• Remove from the oven and let stand for a few minutes. Serve as an appetizer with some plain Greek yogurt or tzatziki.

SPINACH RICOTTA ROLLS

Steps:

• Take pastry out of freezer.
• Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it's good for you!).
• Add remaining Filling ingredients. Mix to combine.
• Place pastry on work surface and cut in half to create 2 rectangles - you should have 6 in total.
• Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
• Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
• Spray 2 x baking trays with oil (any).
• Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
• Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.
• Best served warm - the pastry is crispier and the filling is juicier. See notes for make ahead instructions.

SPANAKOPITA EGGROLLS

Steps:

• Preheat a deep fryer to 350 degrees F.
• In a bowl, blend the spinach, onions, feta cheese, dill, salt and pepper, mixing well and crumbling the feta during the process.
• To build the rolls, in the center portion of each wrapper, add a tablespoon of filling. Then trace the cornstarch paste around the edges of the wrapper. To seal, fold the bottom tip over the filling, and then bring the left and right sides into the center. To finish, simply roll to bring the top until the roll is closed.
• Drop the spanakopita rolls into the fryer. Lower them slowly into the oil so they set. Once crisp, after about 2 minutes, remove from the fryer. Remember they will continue to cook two shades darker. Put on paper towels to absorb the grease.
• Season the eggrolls and serve with tzatziki sauce, aioli or other sauce.

SPANAKOPITA (GREEK SPINACH PIE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
• In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
• Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

SPINACH AND FETA PHYLLO ROLL

Steps:

• Heat oil in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min. Spoon into medium bowl.
• Add half the spinach to skillet; cook 1 min. or just until wilted, stirring frequently. Remove from skillet. Repeat with remaining spinach. Cool completely.
• Heat oven to 350ºF. Squeeze out excess liquid from spinach; place on cutting board. Chop coarsely. Add to onion mixture along with the cheese; mix lightly.
• Place 1 phyllo sheet on work surface; spray with cooking spray. Top with remaining phyllo sheets, spraying each with additional cooking spray before covering with next sheet.
• Spread spinach mixture down center of phyllo stack. Fold both long sides of phyllo over spinach mixture; spray with additional cooking spray. Place, seam sides down, on parchment-covered rimmed baking sheet; spray with cooking spray.
• Bake 45 min. or until crisp and golden brown. Serve topped with sour cream.

CLASSIC GREEK SPINACH

Steps:

• Heat olive oil in a medium saucepan over medium heat. Stir in onions, and cook until tender. Mix in spinach. Stir in tomatoes. Allow vegetables to simmer about 5 minutes
• Pour 2 cups water into saucepan, and bring to a boil. Mix in garlic, tomato paste, bouillon cube, salt and pepper. Reduce heat, and cook at a low boil about 15 minutes, until water is reduced by half.
• Stir rice and remaining water into the spinach mixture. Return to boil, reduce heat , and simmer covered 20 minutes, or until rice is tender and fluffy.

GREEK SPINACH CHEESE ROLLS

Steps:

• Spray 15 muffins cups with nonstick cooking spray & set aside.
• Roll out dough on a lightly floured surface to 15x9" rectangle.
• Position dough so long edge runs parallel to edge of work surface.
• Combine spinach, cheeses, green onions & spices in large bowl & mix well.
• Sprinkle spinach mixture over dough within 1" of long edges.
• Starting at long edge, roll up snugly, pinching seam closed.
• Place seam side down & cut roll with serrated knife into 1" wide slices.
• Places slices cut side up into prepared muffin tins.
• Cover with plastic wrap & let stand 30 minutes in warm place until rolls are slightly puffy.
• Bake in preheated 375° oven 20 to 25 minutes or until golden.
• Serve warm or at room temperature.
• Rolls can be stored in fridge, in an airtight container up to 2 days.
• Makes 15 rolls.