Blue Brie Cheese And Spinach Roll Recipes
BLUE BRIE CHEESE AND SPINACH ROLL
I just bought some Blue Brie Cheese and was wondering what else, besides eat it on a cracker, I could do with it. I came across this recipe on the net. It sounds good. Blue Brie Cheese has a very mild blue cheese taste with the consistency of Brie. It is explained as a good starter blue cheese if you are unfamiliar with blue cheese. I have not tried this, but I am going to.
Provided by Chele B
Categories Lunch/Snacks
Time 1h
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 602.6, Fat 40.4, SaturatedFat 21.3, Cholesterol 97.7, Sodium 812.4, Carbohydrate 41.8, Fiber 6.8, Sugar 3.1, Protein 22.5
SPINACH & BRIE PUFF PASTRIES RECIPE - (4.3/5)
Provided by MissAlyssaG
Number Of Ingredients 7
Steps:
- Preheat the oven 350ºF (180ºC). Line a baking sheet with parchment paper. Put the spinach in a bowl; stir in half the beaten egg and the nutmeg. Season to taste with salt and pepper. Roll out the pastry on a floured surface into a rectangle (16 x 8-inch / 40 x 20-cm) and trim the edges. Lightly flour the top of the pastry and cut the rectangle into 4 pieces, each about 4 inches (10-cm) wide and 8 inches (20-cm) tall. Cut 1 inch (2.5-cm) thick wide strips diagonally on both sides of the pastry, leaving the center intact. Try to cut an equal number of strips on both sides. Lay pastries out on a baking sheet lined with parchment paper. Divide the spinach equally between the squares, in the center, top it with brie slices then braid by crossing the strips over the filling alternating from side to side. Brush the tops of the pastries with the remaining beaten egg (add a tablespoon of water), then sprinkle some sesame and poppy seeds over each pastry. Bake 20 to 25 minutes, or until puffed and golden.
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