Blue Brie Cheese And Spinach Roll Recipes

EASY BRIE AND SPINACH QUICHE RECIPE

Steps:

• Stir the flour and salt together in a bowl using a fork. Pour in the olive oil and water and mix everything together. Press into a 9" pie plate on the bottom and up the sides. Put aside and make the filling.
• Preheat your oven to 400F.
• Crack the eggs into a bowl and use a whisk or a fork to beat them. Add the salt, pepper, and milk and mix together. Toss in the baby spinach and the brie (at this point I usually sneak some brie) and stir.
• Pour the filling into the crust. It will be pretty full. If you're steady, good for you but I'm not always, so I put a cookie sheet under the pie plate to catch any spills or overflows.
• Bake on the lowest rack of the oven. This helps the crust on the bottom cook since we're not pre-baking it. Bake for ~30 minutes or until the eggs are set and the crust looks golden.

CHICKEN BREAST STUFFED WITH SPINACH BLUE CHEESE AND BACON

Steps:

• Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
• Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
• Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

LINGUINE WITH SPINACH AND BRIE

Steps:

• Bring a large pot of lightly salted water to boil. Add linguine, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
• Fry bacon in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Stir garlic into bacon fat, and cook until garlic is slightly browned, about 1 to 2 minutes. Add spinach, and toss until spinach begins to wilt, about 2 minutes. Remove skillet from heat, stir in pasta, and toss. Sprinkle with Brie and drizzle with olive oil to taste, then toss until cheese is melted.

BLUE BRIE CHEESE AND SPINACH ROLL

Steps:

• Cook the onions and garlic in the oil in a frying pan until tender.
• Squeeze out the moisture from the defrosted Frozen Spinach and add to the pan with the cream or Ricotta cheese. Season with the nutmeg, salt and pepper.
• Cook 3-4 minutes then cool. Scatter in the walnuts.
• Spread one sheet of phyllo pastry lightly with butter and place a second sheet on top. Repeat with a further 6 sheets of phyllo.
• Arrange half the spinach mixture down the center of the phyllo. Cut the Blue Brie into thick slices and place down the center. Arrange the remaining spinach on top.
• Roll up the pastry to enclose the spinach filling. Place the roll join-side-down on a greased baking tray. Brush the remaining sheets of phyllo with butter and arrange decoratively on top.
• Bake at 375°F for 40 minutes until golden and crispy.
• Serve warm or cold in thick slices.