Spinach Mushroom And Feta Roll Ups Recipe 435

SPINACH ROLLS WITH PUFF PASTRY

Steps:

• Heat oil in a skillet over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl and mix in feta cheese.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl.
• Spread 1/6 of the spinach mixture lengthwise in the center of the puff pastry. Roll one side over the filling and brush the other side with egg-milk mixture. Roll over again to seal.
• Brush top of roll with egg-milk mixture and sprinkle with sesame seeds. Cut roll into 6 small rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.
• Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.

SPINACH, MUSHROOM, AND FETA PIE

Steps:

• Prepare a medium heat fire (375°F) in a wood-fired oven or cooker. Brush an 8-inch springform pan with olive oil.
• To make the filling, heat the olive oil in a sauté pan over medium heat and sauté the onions for 5 minutes. Add the spinach and sauté for another 5 minutes. Add the white wine and cook until the liquid is mostly evaporated. Add the capers, salt, and white pepper. Remove from the heat, stir in the dill, and let cool. Stir in the feta.
• Sauté or oven-roast the mushrooms separately in 2 tablespoons of olive oil with a little salt until almost dry. Remove from the heat. Season with white pepper and more salt if needed. Set aside in separate bowls.
• Melt the butter in a small saucepan over medium heat and stir in the remaining olive oil. Set aside and keep warm.
• Combine the bread crumbs, dill, thyme, pimentón, zest, and salt in bowl. Set aside.
• Lay the phyllo on a work space and cover with a kitchen towel, then damp paper towels.
• On a cutting board, lay one pastry sheet lengthwise and, starting in the center, brush to the edges with the butter mixture. Generously sprinkle with the breadcrumb mixture. Cover with another sheet and brush with the butter mixture as before. Generously sprinkle with more of the bread-crumb mixture. Cover with a third sheet and brush again. Cut about 2 inches off one short side. Gently place the stacked sheets in the springform pan, pressing down to the bottom and draping the excess over the edges of the pan. Fill with the shiitake mushrooms.
• Repeat the phyllo layering process with three more sheets of pastry, the butter mixture, and the bread crumbs. Cut about 2 inches off one short side. Gently place these sheets in the springform pan, pressing down over the mushrooms and draping the excess over the edges of the pan. Fill with half of the spinach-onion mixture.
• Repeat the phyllo layering process and trimming again. Layer in the pan as before, and fill with the oyster mushrooms.
• Repeat the phyllo layering process, trimming, and layering in the pan. Fill with the remaining spinach-onion mixture. Cover with the bread-crumb mixture. Fold all the excess draped phyllo into the center to cover the spinach-onion mixture and create the top crust.
• Generously brush with the butter mixture and bake in the oven for 25 to 30 minutes, or until the top is golden and the crust is crisp. Remove from the oven and let cool for 15 minutes before removing from the springform pan. Cut into wedges and serve warm.

CHICKEN, SPINACH & FETA ROLL-UPS

Steps:

• Preheat oven to 350.
• Heat 1 tsp olive oil in a large skillet over Medium heat.
• Add garlic and saute 1-2 minutes or until fragrant.
• Add spinach and cook until wilted, about 3-5 minutes, tossing constantly; remove from heat.
• In a medium bowl, combine spinach, feta, lemon juice, crushed red pepper, black pepper and oregano; set aside.
• Dredge each chicken breast into beaten egg, then panko breadcrumbs.
• Spread one quarter of the spinach/feta mixture over chicken, then carefully roll up and secure with 2 toothpicks.
• Repeat with remaining chicken breasts.
• Heat remaining 2 tsp olive oil in a large skillet.
• Add rolled chicken breasts to skillet and cook about 5-7 minutes or until browned on all sides.
• Remove from heat and place in a square baking dish, sprayed with nonstick cooking spray.
• Bake 20-25 minutes or until minimum internal temperature reaches 165.
• Top with tomatoes and serve. Warm the tomatoes first, if desired.

SPINACH, MUSHROOM AND FETA ROLL UPS RECIPE - (4.3/5)

Steps:

• Preheat Oven to 375 degrees Cook lasagna noodles as directed. (make sure that you salt the water before boiling). When al dente, strain and lay flat to cool. While noodles are cooking, saute spinach and mushrooms and let cool. Combine: Cottage Cheese, Whipping Cream, Sour Cream, 3/4 cups feta cheese, Salt, Pepper and Garlic Powder in a medium bowl until blended. Fold in spinach and mushrooms. Put a layer of marinara in the bottom of your pan. Take about 2-1/2 heaping tablespoons of combined mixture and spread across noodles, leaving about a half inch from ends of noodles. Roll up from end to end (doesn't have to be a very tight roll) and place on top of marinara in pan. Once you have rolled them all, put remaining marinara and feta on top of rolls and top with shredded cheese. Bake at 375 for about 10 minutes or until cheese is bubbly.