Spinach Feta Crescent Rolls Recipe 425

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SPINACH FETA CRESCENT ROLLS RECIPE - (4.2/5)



Spinach Feta Crescent Rolls Recipe - (4.2/5) image

Provided by Keeka

Number Of Ingredients 8

3 ounces fresh baby spinach, chopped
2 ounces black olives, finely diced (Optional)
4 ounces feta cheese, crumbled
4 ounces mozzarella cheese, shredded
1/4 teaspoon red pepper flakes
Dash salt and pepper
2 tubes crescent rolls
1 egg white, beaten

Steps:

  • Preheat oven to 350°F. Put spinach and olives in a large mixing bowl. Add feta, mozzarella, red pepper flakes and salt and pepper. Toss thoroughly and set aside. Unroll the crescent dough and divide into triangles. Using a spoon, place small heaps of spinach mixture on the wide part of the dough triangle. Roll them up and place them on a greased cookie sheet. Brush lightly with the egg white. Bake 15 minutes or until golden brown. Serve immediately or at room temperature.

SPINACH AND FETA RUGELACH



Spinach and Feta Rugelach image

Provided by Molly Yeh

Categories     appetizer

Time 1h15m

Yield 16 pieces

Number Of Ingredients 13

10 ounces frozen chopped spinach
2 tablespoons unsalted butter
1 small onion, finely chopped
Kosher salt and freshly ground black pepper
2 to 4 cloves garlic, minced
2 tablespoons all-purpose flour, plus more for dusting
3/4 cup crumbled feta
3 tablespoons heavy cream
1 teaspoon lemon juice
A few shakes hot sauce
One 14.1-ounce box refrigerated rolled pie crusts (2 crusts total) or 2 homemade rounds pie dough
1 large egg yolk, beaten with a splash of water
Flaky sea salt, for sprinkling

Steps:

  • Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
  • Set the frozen spinach out on a plate at room temperature to soften slightly.
  • Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.
  • Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.
  • Lightly brush the tops with egg wash and sprinkle with sea salt.
  • Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.

SPINACH-FETA CRESCENTS



Spinach-Feta Crescents image

Provided by Ayesha Curry

Categories     side-dish

Time 1h

Yield 16 crescents

Number Of Ingredients 11

One 10-ounce package frozen chopped spinach, thawed
2 ounces cream cheese, at room temperature
2 ounces crumbed garlic-and-herb feta cheese (about 1/2 cup)
3 scallions, finely chopped
2 tablespoons finely chopped fresh dill
2 tablespoons grated Parmesan
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
All-purpose flour, for working the dough
Two 8-ounce cans refrigerated crescent-roll dough
1 large egg, beaten

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Put the spinach in a kitchen towel and wring very dry (to get about 1/2 cup dry spinach). Put the spinach into a large bowl, breaking up the clumps with your fingers. Add the cream cheese, feta, scallions, dill, Parmesan, lemon zest, 1/2 teaspoon salt and some black pepper. Mix well.
  • Lightly flour your hands and work surface. Unroll the crescent dough and separate into triangles along the perforated lines. Put about a tablespoon of filling at the shortest end of a triangle, and roll. Place the roll, point-side down, on the prepared baking sheet, tucking in the ends to form a crescent shape. Repeat with the remaining triangles and filling, spacing the rolls at least 1 inch apart on the baking sheet.
  • Brush the dough with the egg wash and bake until puffed and golden brown, about 12 minutes. Let the crescents cool on the baking sheet for a few minutes before transferring to a cooling rack. Serve warm or at room temperature.

SPINACH FETA TURNOVERS



Spinach Feta Turnovers image

These quick and easy turnovers are a favorite with my wife. The refrigerated pizza dough makes preparation a snap! -David Baruch, Weston, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

2 large eggs
1 package (10 ounces) frozen leaf spinach, thawed, squeezed dry and chopped
3/4 cup crumbled feta cheese
2 garlic cloves, minced
1/4 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
Refrigerated tzatziki sauce, optional

Steps:

  • In a bowl, whisk eggs; set aside 1 tablespoon of eggs. Combine the spinach, feta cheese, garlic, pepper and remaining beaten eggs. , Unroll pizza crust; roll into a 12-in. square. Cut into four 6-in. squares. Top each square with about 1/3 cup spinach mixture. Fold into a triangle and pinch edges to seal. Cut slits in top; brush with reserved egg. , Place on a greased baking sheet. Bake at 425° until golden brown, 10-12 minutes. If desired, serve with tzatziki sauce.

Nutrition Facts : Calories 361 calories, Fat 9g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 936mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.

SPANAKOPITA CRESCENTS



Spanakopita Crescents image

These are so yummy and so amazingly easy to prepare. They are very similar to those delicious Greek Spinach and Feta pies. They are always a hit at my parties!

Provided by kelycarter_

Categories     Breads

Time 42m

Yield 48 crescents

Number Of Ingredients 6

1 large onion
1/2 cup chicken stock
1 tablespoon dried dill
1 (400 g) package frozen chopped spinach, drained
3/4 cup feta cheese, crumbled
3 (8 ounce) cans refrigerated crescent dinner rolls (Pillsbury)

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.

FETA AND SPINACH ROLLS



Feta and Spinach Rolls image

My own invention that I took to a party yesterday and got asked for the recipe aseveral times. Aus puff pastry comes as interleaved sheets of which there are 6 in a 1kg packet.

Provided by JustJanS

Categories     Lunch/Snacks

Time 40m

Yield 24 sausage rolls

Number Of Ingredients 12

200 g feta cheese, crumbled
1 small onion, finely chopped
200 g frozen spinach, defrosted and squeezed dry
1/2 cup dried breadcrumbs
2 lightly beaten eggs
1 tablespoon lemon juice
2 tablespoons pine nuts, toasted
1 tablespoon chopped of fresh mint
1/2 teaspoon dried dill
salt and pepper (lots of pepper)
2 sheets puff pastry, defrosted and cut in half
2 tablespoons milk

Steps:

  • Preheat oven to 200c.
  • Mix all ingredients together (except pastry sheets).
  • Lay pastry sheets (with plastic attached) out on your counter.
  • Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
  • No piping bag? Divide mix in 4 and spoon this along the long edge.
  • Roll up, peeling the plastic away as you roll.
  • Seal the inner edge with a little water.
  • Cut each of these rolls into three, then cut each smaller roll ALMOST through in the middle (leave the bottom intact). When they are cooked, I cut them right through to make a bite sized roll, but cooking them this way keeps them moister.
  • Place on a baking tray, brush each with a little milk, then cook in pre heated oven for about 20 minutes or until golden brown on top and cooked through.

SPINACH-FETA CASSEROLE



Spinach-Feta Casserole image

I use this as a main dish casserole, side dish or as an appetizer--whatever the occasion calls for. If you prefer, you may also add 1 can of rotel tomatoes to the cheese-spinach mixture for a little zing.

Provided by ROMDI

Categories     World Cuisine Recipes     European     Greek

Time 35m

Yield 9

Number Of Ingredients 9

2 (10 ounce) packages frozen chopped spinach
8 ounces crumbled feta cheese
2 cups shredded mozzarella cheese
1 cup cubed processed cheese food
1 cup melted butter, divided
2 tablespoons distilled white vinegar
½ teaspoon garlic powder
salt and pepper to taste
1 (16 ounce) package phyllo dough

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
  • Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
  • Bake at 425 degrees F (220 degrees C) for 20 minutes.

Nutrition Facts : Calories 547.7 calories, Carbohydrate 31.8 g, Cholesterol 108.4 mg, Fat 37.7 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 22.9 g, Sodium 1164.1 mg, Sugar 2.9 g

SPINACH AND FETA TURNOVERS



Spinach and Feta Turnovers image

Categories     Bake     Vegetarian     Quick & Easy     High Fiber     Feta     Spinach     Healthy     Bon Appétit

Yield 2 Servings; can be doubled

Number Of Ingredients 7

2 large eggs
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3/4 cup crumbled feta cheese (about 3 ounces)
2 tablespoons chopped fresh mint
2 garlic cloves, chopped
1/4 teaspoon pepper
1 10-ounce tube refrigerated pizza dough

Steps:

  • Preheat oven to 425°F. Lightly grease heavy large baking sheet. Whisk eggs in large bowl to blend. Transfer 1 tablespoon beaten eggs to small bowl and reserve for glaze. Mix spinach, cheese, mint, garlic and pepper into remaining eggs in large bowl.
  • Unfold dough on prepared baking sheet. Gently stretch dough to 11-inch square. Cut dough into 4 equal squares. Spoon 1/4 of spinach filling (about 1/3 cup) into center of each dough square. Fold 1 corner of each square over filling to opposite corner, forming triangle. Press dough edges together tightly with fork to seal. Using sharp knife, cut 3 small slits in top of each turnover to allow steam to escape. Brush tops of turnovers with reserved egg glaze.
  • Bake turnovers until filling is cooked through and tops are golden brown, about 15 minutes. Serve warm.

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