Spanakopita Crescent Rolls Recipes

SPANAKOPITA CRESCENTS

Steps:

• Dice Onion into small pieces.
• Place Onion and Chicken Stock in a saute pan and cook on medium until Onions become translucent.
• Add Dill and Spinach, continue to cook until all liquid is evaporated.
• Remove Spinach and Onion mixture from heat and allow to cool.
• Once cooled, stir in Feta Cheese into filling mixture.
• Open packages of Crescent Rolls and unroll onto cutting board.
• Using a pizza cutter or a knife, cut each Crescent into 2
• Place 1 tsp of the filling at the widest end of the Crescent and roll up dough "jelly roll style" around filling.
• Place Cresents 3 inches apart on an ungreased cookie sheet.
• Bake at 425 for 12 - 14 minutes until golden brown.
• *filling may be prepared and refrigerated up to 2 days in advance.
• ** Cresents may be baked earlier in the day and then reheated before serving.

SPANAKOPITA CRESCENT ROLLS

Steps:

• Preheat oven to 350 Degrees F. In a medium size bowl, add feta and dill, set aside. In a medium size sauce pan, heat olive oil on medium-high heat, add garlic and green onions - saute for 3-5 minutes. Add defrosted/drained spinach to pan and mix the garlic, onions and spinach together. Once blended well, pour on top of the feta and dill. Next add the lemon juice and mix everything together. Place triangle crescent rolls on clean surface and add one heaping scoop (I use a medium size Pampered Chef Scooper) of spinach mixture to each crescent roll, fold and pinch openings closed. See photos below. Place rolls on an ungreased cookie sheet, place on middle rack of oven and bake for 12-15 minutes, until rolls are golden brown. Remove and serve warm. *Be sure to drain as much of the liquid out of the spinach before adding. You can use a colander, pressing the spinach with your hands or spoon.

SPANOKOPITA

Steps:

• Preheat oven to 400 degrees F.
• Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
• Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
• Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

SPANAKOPITA ROLL

Steps:

• When working with phyllo pastry it is important to keep it covered with a damp towel, so that it doesn't dry out.
• That being said, we can begin.
• Preheat oven to 375ºF.
• Line a cookie sheet or jelly roll pan with parchment paper.
• Prepare filling:.
• Melt 3 tablespoons of butter in a large sauté pan.
• Sauté garlic, onion and mushrooms over medium heat until tender, about 5-7 minutes.
• Add spinach and season with salt and pepper to taste.
• Sauté spinach mixture for 2-3 minutes, and then add dill and stir to combine.
• Transfer spinach mixture to a mixing bowl, and add lemon juice, feta and eggs.
• Mix well.
• Make spanakopita roll:.
• Lay one sheet of phyllo pastry on parchment paper lined cookie sheet, and brush with butter.
• Repeat with each remaining sheet.
• Place filling in a log shape near one edge of the pastry, and fold sides over (like what you would do for egg rolls or burritos).
• Roll up the spanakopita roll, making sure the seam is at the bottom.
• Bake spanakopita roll 45 minutes to an hour, or until golden.

EASY SPANAKOPITA APPETIZERS

Steps:

• Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.