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.
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
TOMATO SPINACH SPIRALS
A great side dish or meatless main course, this pasta pleaser comes together in a snap. "It is tasty, quick and easy," says Janet Montano of Temecula, California. And at just 69¢ a serving, it's affordable as well.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Meanwhile, prepare spinach according to package directions. Drain pasta; place in a large bowl. Add the spinach, tomatoes, 2 tablespoons of Romano cheese, 2 tablespoons of Parmesan cheese and salt; toss to coat. Sprinkle with the remaining cheeses.
Nutrition Facts : Calories 215 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 611mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein.
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
ROASTED GARLIC & SPINACH SPIRALS
Lighter spirals full of flavor. Taken from the Heart Healthy cookbook. Makes a great low-cal appetizer or party dish. Tip: for best result, cover tortilla rolls and refrigerate 1 to 2 hours before serving.
Provided by jonesies
Categories Spinach
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Trim top of garlic just enough to cut tips off center cloves; discard tips.
- Moisten head of garlic with water; wrap in foil.
- Bake 45 minutes or until garlic is soft and has a mellow garlicky aroma; cool.
- Remove garlic from skin by squeezing between fingers and thumb; place in food processor.
- Rinse spinach leaves; pat dry with paper towels.
- Remove stems; discard.
- finely shred leaves by stacking and cutting several leaves at a time.
- Place in medium bowl.
- Add bean, oregano, black pepper and red pepper to food processor; process until smooth.
- Add spinach; mix well.
- Spread mixture evenly onto tortillas; roll up.
- Trim 1/2 inch off ends of rolls; discard.
- cut rolls into 1-inch pieces.
- Transfer to serving plate; garnish with fresh veggies if desired.
Nutrition Facts : Calories 168.3, Fat 2.9, SaturatedFat 0.7, Sodium 228.4, Carbohydrate 29.4, Fiber 3.5, Sugar 0.8, Protein 6.6
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- This step is optional but it softens the spinach and removes a lot of the water from the leaves: About 30 minutes before starting, wash the spinach leaves and place them in a colander. Sprinkle with salt and make sure the leaves are covered with it. Leave for 30 minutes.At the end of the 30 minutes, take the leaves, rinse the salt off and ring them dry with your hands or in a cotton kitchen cloth. Drain the water from the leaves as well as you can and pat them dry at the end.
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