Greek Spinach Cheese Rolls

One gardening author recommended cutting the spinach plant above the soil level rather than pulling it out, thereby preventing a rain of soil spilling down on the remaining plants.  To ensure that all the grit has been removed from the leaves, submerge each leaf completely in a sinkful of water, swish it around, remove it and then rinse it off. 

These Greek Spinach Rolls are similar to the Greek dish spanakopita, but are made into rolled logs rather than layered in a flat dish.

 

Greek Spinach Cheese Rolls
Serves 10
A rolled version of Spanakopita
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Prep Time
45 min
Cook Time
20 min
Prep Time
45 min
Cook Time
20 min
524 calories
55 g
154 g
24 g
22 g
12 g
280 g
1290 g
4 g
0 g
10 g
Nutrition Facts
Serving Size
280g
Servings
10
Amount Per Serving
Calories 524
Calories from Fat 213
% Daily Value *
Total Fat 24g
37%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 154mg
51%
Sodium 1290mg
54%
Total Carbohydrates 55g
18%
Dietary Fiber 4g
15%
Sugars 4g
Protein 22g
Vitamin A
140%
Vitamin C
39%
Calcium
44%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 24 oz spinach, cleaned and chopped
  2. 2 bunches scallions
  3. 1 bunch dill weed
  4. 1 small onion
  5. 1 1/2 lbs feta cheese
  6. 5 eggs
  7. vegetable oil
  8. 2 lbs frozen phyllo leaves
  9. A large surface area for preparing, such as a clean table or counter top. (I use a cookie sheet.)
Prepare Ingredients
  1. Thaw phyllo leaves in package until room temperature.
  2. Cut ends off scallions and stems off dill. Chop both.
  3. Mince onion finely.
  4. Grate cheese.
  5. Beat eggs.
Heat and Combine Ingredients
  1. Heat some oil in skillet 10 inches or larger.
  2. Cook scallions,dill weed and onion in hot oil for about a minute.
  3. Add spinach and cook some more, stirring constantly, until wilted.
  4. Add cheese and allow to melt while "folding" it into mixture with large spoon.
  5. Remove from heat and fold in beaten eggs.
  6. Season to taste with salt* and pepper. (*Use minimal salt; feta cheese is already salty.)
  7. Allow to cool.
Assemble
  1. Heat oven to 350 degrees and move oven rack to lowest position.
  2. Pour 1/4" oil into baking pan.
  3. Remove phyllo leaves from package and unroll. As you remove leaves to work with them, keep remainder covered with moist cloth/paper towel.
  4. Remove 3 leaves at a time and lay them flat on the table, with one of the short ends near you. Brush along all four edges with oil.
  5. Place about 1 tablespoon spinach mixture one inch from end of rectangle that is nearest to you. Mold mixture into cylindrical shape with fingers. Fold the near short end over the spinach mixture, and fold in sides. Brush folded-in sides with oil. Roll away from you, stopping halfway to brush top with oil.
  6. Place roll seam side down in baking pan and brush top with oil. Arrange completed rolls in single layer in pan.
  7. Bake uncovered about 20 minutes or until golden brown.
  8. Refrigerate leftovers.
Notes
  1. This recipe uses a proportionately high amount of feta cheese compared to some spanakopita recipes; use less if you prefer.
  2. Some spanakopita recipes use melted butter rather than oil.
  3. Completed, unbaked rolls can be covered and frozen for later baking. Do not brush tops with oil or put in oiled baking pan until ready to thaw and bake.
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calories
524
fat
24g
protein
22g
carbs
55g
more
Nana's House and Garden http://nanashouseandgarden.com/

Leek and Potato Soup

Leeks are wonderful vegetables to grow—-they are virtually pest-free, require little care (except the occasional but optional hilling-up), and will remain unharmed in the garden to be dug up even during the following winter.  On a bitter-cold, blustery day, there is nothing better than warm and delicious Leek and Potato soup

 

Leek and Potato Soup
Serves 8
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Prep Time
30 min
Cook Time
40 min
Prep Time
30 min
Cook Time
40 min
284 calories
32 g
52 g
16 g
6 g
10 g
341 g
326 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
341g
Servings
8
Amount Per Serving
Calories 284
Calories from Fat 137
% Daily Value *
Total Fat 16g
24%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 52mg
17%
Sodium 326mg
14%
Total Carbohydrates 32g
11%
Dietary Fiber 3g
11%
Sugars 3g
Protein 6g
Vitamin A
23%
Vitamin C
22%
Calcium
7%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons butter
  2. 3 cups thoroughly cleaned leeks, chopped
  3. 1 stalk celery, sliced
  4. 1 small onion, chopped
  5. Salt and pepper
  6. 3 large or 4 small potatoes
  7. 1 quart chicken broth
  8. 1 cup heavy cream (traditional) or milk
Instructions
  1. Melt butter in large pot.
  2. Add leeks, celery and onion. Heat and stir until soft. Sprinkle salt and pepper to leek mixture while stirring. (Seasonings can be adjusted to taste later.) Don't allow mixture to brown.
  3. Add potatoes and stir for a minute.
  4. Add broth and bring to a boil. Cover and reduce heat.
  5. Simmer 20-30 minutes until potatoes are quite soft. Remove from heat.
For a completely smooth soup, puree it by one of these methods
  1. 1. Pouring it by batches into a blender.
  2. 2. Pouring it all into a food processor.
  3. 3. Leaving it in the pot and using an immersion blender.
  4. 4. Leaving it in the pot and using an electric hand mixer.
For a thick but chunky soup do one of the following
  1. 1. Simply mash the potatoes right in the pot.
  2. 2. Remove only half of the mixture, puree it by one of the methods listed above, return it to the pot and stir it in.
To serve
  1. Ladle into serving bowls.
  2. Stir in heavy cream or milk.
  3. Season to taste.
Notes
  1. Before adding cream, soup can be refrigerated or frozen and reheated later.
  2. If all of the soup is be consumed immediately, the cream may be added directly to the pot.
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calories
284
fat
16g
protein
6g
carbs
32g
more
Nana's House and Garden http://nanashouseandgarden.com/