SESAME OMELET SPINACH SPIRALS
These pretty spirals would be perfect for a buffet of international hors d'oeuvres. They remind me of sushi. The dipping sauce is an exotic accompaniment to this fun finger food.-Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 2-1/2 dozen (1/3 cup sauce).
Number Of Ingredients 16
Steps:
- Spread tahini over tortillas; set aside. In a small bowl, whisk the eggs, onion, red pepper, water chestnuts, carrot, ginger and pepper flakes., Heat a large nonstick skillet over medium heat; lightly brush with some of the oil. Pour 1/3 cup egg mixture into the pan; cook for 1 minute or until set. Flip egg mixture and cook 30 seconds to 1 minute longer or until lightly browned. Place omelet on a tortilla; roll up. Repeat three times, brushing skillet as needed with remaining oil. Cut wraps into 1-in. slices., Combine the sauce ingredients; serve with spirals.
Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
QUICK AND EASY SAUTEED SPINACH
Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.
Provided by Denee
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g
SPINACH PROSCIUTTO SPIRALS
You will find this appetizer easy to make, delicious and attractive, serving it either warm from the oven or at room temperature.
Provided by Geema
Categories Ham
Time 45m
Yield 16 spirals, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Line a very large paking sheet with parchment paper and set aside.
- On a lightly floured surface, roll the pastry to an 11 inch square.
- Spread the basil pesto on the puff pastry; top with spinach and roasted red peppers.
- Sprinkle with Parmesan, then cover evenly with prosciutto or ham pressing lightly with your fingers.
- Beginning on the right side of the pastry, roll up tightly into a spiral, but STOP IN THE MIDDLE.
- Do the same on the left side, rolling the pastry until you get to the middle where the two rolls with meet.
- Carefully, using a serrated knife in a sawing motion, cut the roll crosswise into 1/2 inch slices.
- Place the slices on the prepared baking sheet.
- In a small bowl, beat egg and 1 tablespoon water and brush this mixture over the pastry slices.
- Bake about 20 minutes or until puffed and browned.
- Serve warm or at room temperature.
- You can make these spirals ahead of time by baking them, then allowing to cool. Layer the cooled spirals between waxed paper in an air tight container and freeze for up to 1 month. Place the frozen spirals on baking sheet and bake about 8 minutes.
Nutrition Facts : Calories 205.5, Fat 13.4, SaturatedFat 3.7, Cholesterol 29.2, Sodium 327.6, Carbohydrate 17, Fiber 2.2, Sugar 0.4, Protein 5.3
SPINACH SPIRALS EASY
Number Of Ingredients 9
Steps:
- Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy. For Pesto Swirls, omit all ingredients but the flour and the puff pastry. Unfold the pastry sheet as directed above. Spread 1/2 of an 8-ounce package cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge. Top with 3 tablespoons pesto sauce and sprinkle with 1/4 cup finely chopped walnuts. Brush the edge of the pastry sheet with water. Roll up the pastry and proceed as directed above. For Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic powder. Unfold the pastry sheet and brush with the egg mixture as directed above. Spread 1/2 of an 8-ounce container whipped cream cheese with chives on the pastry sheet. Top with 1 cup frozen chopped broccoli, thawed and well drained and 1 cup finely chopped cooked ham. Proceed as directed above.
SPINACH FILO SPIRAL PIE
These impressive-looking spinach filo spirals are deceptively easy to make. A take on Greek spanakopita, serve with a side salad for a weekend lunch
Provided by Janine Ratcliffe
Categories Lunch
Time 55m
Number Of Ingredients 6
Steps:
- Heat a large non-stick pan over a medium heat. Tip in the spinach and cook, stirring, until wilted (you won't need any oil or water as it will steam in its own moisture). Leave to cool a little, then tip into a clean tea towel and squeeze out as much water as possible. Chop and put in a bowl.
- Heat the knob of butter in a non-stick frying pan. Add the onion and cook for about 10 mins until softened. Tip into the bowl with the spinach, then stir in the feta using a fork until fully combined. Taste for seasoning.
- Heat the oven to 190C/170C fan/gas 5. Brush a 24 x 4cm deep metal pie dish with some of the butter.
- Lay a filo sheet on your work surface. Brush with some of the melted butter, then spread about 2 tbsp of the filling in a line along the longest edge of the pastry. Roll loosely into a long sausage (don't roll it too tight as this might cause the pastry to split), then coil the pastry and put in the centre of the tin.
- Repeat with the rest of the pastry and filling, arranging the coils around the central one. Brush the tops with more butter, then sprinkle with the nigella seeds. Bake for 25-30 mins until golden and crisp.
Nutrition Facts : Calories 311 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
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