Spinach and Feta Cheese Roll with Ricotta jeanine’s kitchen

Spinach and Feta Cheese Roll with Ricotta Jeanine’s kitchen

Ingredients:

1 pk of puff pastry dough, Pepridge Farms brand, I used.
1 15oz container of ricotta
1 container of feta cheese crumbled. I used a 4oz pre crumbled package
1 large attitudes brand of fresh spinach leaves.
S&P
dash of nutmeg grated fresh
1 egg beaten
Instructions:
Take dough out of pack to thaw out while you prep
first boil spinach mins, remove drain and continue to squeeze out as much water as you can either be using paper towels, or as I used cheese cloth. Lined a bowl with a double layer of the cheese cloth and put the spinach right in from the pot and let it cool enough till you can gather it into a ball and twist out all that liquid. Then chop the spinach as I did.
Add the cheese’s and spinach together in a bowl, add nutmeg S&P and blend well.
Now cut your dough into 6 pieces per sheet, and I rolled each a bit more to get the size I showed in the video and to fit more filling properly.
Roll up all and add to baking tray. Brush each roll with egg wash on top of parchment paper, it came up so easy, no sticking.
Bake at 375 degrees for 25 to 35 mins, start checking at 25 mins. They should be fully puffed and golden. Let cool and enjoy, Love J.
Note : you can freeze any leftover rolls. Wrap in plastic, and place in a Tupperware container. When ready to reheat, use the oven or toaster oven or air fryer, not the microwave as it will be soggy.
Note : I did have about a cup of the mix left over. My plan is to boil some pasta any size or shape, actually elbows would work great here, boil pasta and drain it. Mix together the spinach mix you had left over add some mozzarella to that mix like you would bake zit, sprinkle the top with some Parmesan cheese, and you will have the best little personal baked pasta for yourself.

He my YouTubers I’m back with a really good recipe again if you’re like me and you like and have had the little triangles with the spinach and feta cheese it’s called spanakopita and it’s a little greek um treat and pastry Savory this is similar but in this

Recipe we’re going to add some rotta and change it up a bit and we use puffed pastry so this is really good now you can use Frozen with this recipe but I used fresh and I’ll tell you why I like to tell the truth and and fill you guys

In so if it helps it helps I had a whole bag of Publix and I was ready to use it because it’s easier to get the water out of the Public’s Frozen but when I did open it there was a lot of um I call them Woody stems one felt so hard that

It frightened me I said you know what I can’t I can’t be chancing that with my own eating of this so I had a big attitude on sale spinach I threw the container out but it’s the large one and this is what you yield from it you know

You could use a bag and get a little bit less that’s okay it’s going to hurt your recipe now I use let me show you quick I used this setup I finally invested in some grass cloth and you just let it you know drain in there and then you roll it

In a bowl and you squeeze it out you get it as dry as you can that’s the object here get it as dry as you can and now I have to chop it up a bit to go in the recipe okay cuz it’s going to get mixed

We have to chop it ourselves it was baby leaves I believe and this I tell you this inspired me now that I see this don’t get scared but I’m thinking thinking of going back to tackling the uh ravioli I may do fresh spinach dough I don’t know I don’t know I’m thinking about

It would that be a catastrophe would it I think I’m gonna go for it I really do because now I see how easy it is and will be let’s put the regot in first get nice big bowl and this is just this new container size from poia see seems to be the perfect

Size and guys don’t worry because I was a little concerned it’s just been in me and you know we don’t have 10 people here waiting to eat these it’s going to yield a good maybe dozen little rolls they’re called little um spinach regot spinach feta rolls little they look like

Little you’ll see but in any event there’s more than we could eat I don’t know if you can freeze them I believe I’ll put everything in the directions if I discover you can freeze them I’ll say so and how to treat them if you have to

Eat them right away call a few friends that’s what we’re going to wind up having to do okay there you go so it seems to be equal mounts of everything let me just hold yeah I’m not going to worry about it I love spinach there can

Never be too much okay so now let’s mix that all up and it calls for something else I’m very excited to have and want to share with everyone cuz again the more you cook the more things you want to go and get ACC accurately you don’t want to sub too

Many things or keep out too many things that really you know help or change a recipe this get mix really well see the spinach thicker on one side now I’ll also give you some ideas if even myself wounds up with a lot of excess I mean

This would be fabulous on a pasta and then bake it the next day just took the filling let’s see I’ll put that in the direction um the description excuse my my language what I’m meaning to say was let’s say you have a half a cup of this

Okay you just mix it with some rigoton you boiled sprinkle some Parmesan on the top and throw it in the oven for 20 minutes and you’d have the most delicious tiny little baked pasta you ever saw that’s what I’m here to help give you inspiration ideas as I’m learning them myself I

Would I would have think of that unless I was doing this it’s cuz I really don’t like to waste I really really don’t like to waste okay I think that’s well mixed now you would put salt and pepper to taste let’s put some salt okay again you

Could use the white pepper in here I’m going to just go with the traditional little brown pepper and here’s the the difference it calls for a dash of fresh nutmeg this is the item I said I went out and took the time to buy because the the ground which

I have in the cupboard does not let the same and it needs very little very little I’m scraping it and seeing it and you think it’s so pungent my goodness that’s quite enough look I barely scratched the surface look and that’s it and they stay fairly fresh long and here

Because you’re grating them I keep them in this little container I’m very happy about that because many of these reg got the spinach and different fillings even like um in the spinach pie I made remember that’s when we used it before that’s another thing if you had you

Might not going to have any pastry left but you could maybe freeze it and save it for a pie I don’t know I don’t know whatever ideas I got in my bag I’ll put for you all right now this I’m going to just sit on the side let it chill I have an

Egg ready to um put on the pastry but these we’re using puff pastry Here regular peever Farm I made the mistake of taking them out not soon enough they’re still stiff to bend I don’t want to bend them so they have to soften for a little bit you

Know give it some time okay as you see the pastry softened enough for us to fill I did cut it into six here’s the uh three it comes see now this is malleable and sof I cut this way into three and then again okay I’m not going to do that

I’m going to show you six and then we’re going to do the rest off camera because it’s just you need to know how to do one or two really so here’s our chilled filling and like I said it looks like we’re going to have a lot left we don’t

Know I’m working with a teaspoon and very clean hands so now look about that much right okay you want it to be substantial and I feel it’s going to be okay then you take a little egg wash and you go here like this and like this okay and now we’re going to

Roll take this we’re going to roll we don’t have another cookie day okay let’s roll it nice and tight if you can and see that egg will hold it in and that’s it then when they all on the pen the last thing I’ll do is I’ll put some egg

Wash on all of them but then you just proceed now and take in your little bit of filling don’t overfill I’m trying not to I’ve done done this uh span aopa there before with felo Foo so this is a welcome um recipe to me because F if

Anybody knows that is so difficult to work with and you have to keep it um moist in between what you’re doing very difficult so this is a welcome change little cigar like fillings rolls and then you could cut them if you really want to make them cocktail you would cut

Them in half after they’re cooked they puff up beautiful and golden and they’re absolutely delicious and like I said probably more than likely we’ll have a good amount of villain left we’ll see I’ll give you my ideas in the description because I just thought of it what a wonderful baked

Ziti or batoni this would be all you’re missing is some mozzarella mozzarella someone said I say mozzarella funny so I’m going to say mozzarella mozzarella I can’t do it I can’t do it I’ve been saying what’s it all my whole life you want me to change now

Look at that look at that see that’s pretty good I did that deliberately I’m thinking I don’t want it over I put a seams side down they pretty hefty I would cut them into cocktail size I wouldn’t you know it’s up to you you’re going to make them for

Your party your people your whatever you may want to keep them long you know maybe as a star water but I I would cut them in half and put them out as an appetizer this is really more of a party food this is perfect for tomorrow it’s Saturday here this is a

Good Super Bowl Sunday thing if you want to change from The Usual Suspects my hubby loves uh pigs in a blanket and this is my tradeoff for him because I’m kind of tired of pigs in a blanket I like them but you know every now and again you want something

Different and I like this this is different and delicious like I said say you’re probably already bored seeing me roll we’ll do a couple more and then we’ll show you the finale of what they look like when they’re absolutely done golden and beautiful and I’ll put the times and temperature and

All of that I’m going for I’m shooting for 375 and 15 to 20 minutes start checking at 15 for a golden get this oh and I got to share with you I just threw out my other one the brush I had the additional with the whis what do you call Thistle Whistle

The natural hair didn’t look good to me anymore I said I’m not cooking with that didn’t have no lasting power oh just want to play with these okay that looks beautiful one more and see this pants turning out to be a perfect one two

Three four five six six and six so you w up it yields a dozen of this size and I’m making a mess I’m gonna have to change my parchment paper and all that beautiful Jazz so I can’t sit here and bore you to death with rolling but I

Wanted you to see a couple of them done and how you get the knack for it after a while see I’m noticing it’s too over fill but spread it out like I said it’s sour food my hands clean but you have to play with it a little bit let me just rinse

Because it does get on your fingers okay last one on camera and I apologize for these trans positions and cuts but for right now we’re still learning and we’re trying to get as smooth as possible for the viewers you guys we appreciate it but for now we’re

Trying our best to have the least amount of cuts and we try to make the move the videos not too long you know we just want to get the recipe out there show you what’s necessary and then that let me just show you this part and that’s it

You just do it like that when you’ve got all 12 rolled up you put your egg wash that one had a little too much okay and that’s what’s going to give him that golden Sheen you could borrow no harm very little okay that’s enough of that and we’re going to repeat that six

More times and when we see them again they’ll be golden and beautiful here’s the finished recipe guys right out of the oven fresh hyping hot and delicious looking they’re puffed bigger than I thought they would so they’ll be excellent cut in half I’m going to transfer them let’s see if

They’re cool enough to transfer to this beautiful wood platter this is our dinner okay we don’t have nothing else going on at kapat okay and I did oh smart move Janine finally parchment paper great idea what a breeze to get them off the paper are you seeing this guys yeah no I can’t

Bake even Savory but I can do this this is they smell incredible if anybody’s like me who really enjoys the uh Greek spanakopita this is that with rotta added that’s it just changed the shape added rotta but it’s basically that same Savory snack the little triangles that you see in the frozen

Section or if you get them fresh in the um I know in New York I could get them fresh at my uh nure Farms but just look at that baby and in the recipe I mean you could get fancy uh I think when they put the egg wash on they

Put um s toasted sesame seeds if you want to get fancy I’m not going to do that because I’m not fancy I’m just here to share a recipe or two hopefully help you out share the delicious food we’re eating that one’s a little too hot he’s going to hurt the other guy

Okay got to move them got to move them little things like that am I hungry now see if we can make room over here for this other guy this big boy he a big boy here all righty and we have to take our photo that is the recipe spinach fetta

Rolls but really is spinach feta reg got rolls okay let me move this out of the way and like I said not too bad it takes about in the oven they did take about 24 minutes I’ll write everything in the description just give me a little bit of

Time it’s fresh out and I just did the macaroni salad so I’ll get everything together within the next few hours and I’ll see you guys in the next one have a good Super Bowl Sunday tomorrow