Savoriesnsweets’ Blog

A Twist on Mediterranean Spinach Rolls

Posted on: February 28, 2009

My significant other has a few cookbooks among his many books. These cookbooks are fairly basic as they don’t have recipes that have lots of ingredients or complicated techniques. For Valentine’s Day, he made me his adaptation of the Mediterranean Spinach Roll. The recipe was from the cookbook, Mr. Food’s Old World Cooking Made Easy. It was a very delicious end product!

The cookbook lists the recipe as follows:
Ingredients:

  • 2 packages (10 ounces each) frozen spinach, thawed and drained
  • 1/2 envelope (from a 2 ounce box) onion soup mix
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 eggs, slightly beaten in its own dish
  • 1 frozen puff pastry sheet (from a 17 1/4-ounce package) slightly thawed

Procedure:

  1. Preheat the oven to 350 degrees F.
  2. Place the drained spinach in a medium sized bowl.  Add the onion soup mix, feta cheese, and 1 egg and mix well.
  3. On a lightly floured surface, with a rolling pin, roll out the puff pastry sheet into a 10 inch x 12 inch rectangle.
  4. Cut in half lengthwise and spread half the spinach mixture lengthwise along the center of each dough half.
  5. Using a pastry brush or paper towel, moisten the edges of the pastry dougn with some of the remaining beaten egg.
  6. Evenly fold the dough lengthwise over the spinach.
  7. Seal the edges of the dough tightly by pressing the seams together with the tines of a fork.
  8. Brush the tops of both spinach rolls with beaten egg.
  9. Place on a cookie sheet and bake for 20 to 25 minutes or until the dough is golden brown.
  10. Cool slightly before cutting into 1.5 inch slices.

This was the basic recipe and method that my significant other followed when he made this dish a few weeks ago.   It will make enough for two spinach rolls, but he only made one.  There were a few substitutions made however.  As he did not find puff pastry in the store he used the Pillsbury Crescent Rolls that he found in the freezer section.  Also, he used fresh spinach that he wilted first on the stove.  And, the best change was using more feta cheese.  I don’t know how much more he added, but it was very VERY good!  This recipe was very savory and delicious and I thought it could be a made a meal in and of itself.  And so, today I’m inspired to make a meal out of this basic dish.

Here is my adaptation of the Mediterranean Spinach Roll.

Ingredients:

  • 1 packages (10 ounces each) fresh spinach, wilted and drained
  • 1/2 envelope (from a 2 ounce box) onion soup mix
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 eggs, slightly beaten in its own dish
  • 1 cup of pitted kalamata olives
  • 3/4 pound of ground lamb
  • 3 cloves of garlic, minced
  • 1/2 cup diced onion
  • a pinch of salt
  • 2 tsp of oregano
  • fresh pepper, to taste
  • 1 tsp of olive oil or non-stick cooking spray
Ingredients

Ingredients

Procedure:

  1. Preheat the oven to 350 degrees F.
  2. Wilt the fresh spinach over the stove and squeeze it to drain.
  3. Using one tsp of olive oil or non stick cooking spray, brown the chopped onion.
  4. Once the onions are translucent, add the garlic.
  5. Add the ground lamb, 2 tsp of oregano, a pinch of salt and black pepper.  Cook until brown. Drain.
    Note: I did not add much additional salt since the feta cheese and the olives will also add some salt when the mixture is complete.
  6. Place the drained spinach in a medium sized bowl.  Add the onion soup mix, feta cheese, chopped olives and 1 egg and mix well.
  7. On a lightly floured surface, with a rolling pin, roll out the crescent roll dough  into a 10 inch x 12 inch rectangle.
  8. Cut in half lengthwise and spread half the spinach mixture lengthwise along the center of each dough half.
  9. Spread the ground lamb over the spinach mixture.

    Spinach Mixture

    Spinach Mixture

  10. Using a pastry brush or paper towel, moisten the edges of the dough with some of the remaining beaten egg.
  11. Evenly fold the dough lengthwise over the spinach.
  12. Seal the edges of the dough tightly by pressing the seams together with the tines of a fork.
  13. Brush the tops of both spinach rolls with beaten egg.
    Spinach Roll Before Going in the Oven

    Spinach Roll Before Going in the Oven

    Note:  I OVERSTUFFED!!!  Next time, I think I will use less meat and spinach.

  14. Place on a cookie sheet and bake for 20 to 25 minutes or until the dough is golden brown.
  15. Cool slightly before cutting into 1.5 inch slices.
After Baking

After Baking

Sliced Roll

Sliced Roll

Spinach Serving

Spinach Serving

The final product was savory, filling and very tasty.  The seasoning was a bit too onion-y so I will get rid of the onion mix since I used fresh onion in the meat.  Also, next time I try this, I will mix the meat and the spinach mixture so that all the elements are more evenly distributed.  I may also try this with the puff pastry, if I can find it, or phyllo dough.  Overall, this was a good experiment, even though it was over stuffed.

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1 Response to "A Twist on Mediterranean Spinach Rolls"

first off, love the new blog style – very nice!
2nd – that looks delicious! i have a feeling one day i’m going to have to cook beside you to learn the techniques! well done!

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