Liz's continuing kitchen adventures
Mar. 19th, 2017 09:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
edenfallingTonight's dinner experiment: cheesy spinach rolls.
I didn't really use a recipe (I kind of mix-n-matched from four I found online and what I had available in my refrigerator) so I can't give you exact quantities, but this is a bunch of baby spinach leaves ripped up, a small onion chopped somewhat finely, the remnants of my feta cheese crumbles (usually a salad topping), some parmesan cheese (pre-grated), some ricotta, most of an egg, some minced garlic, and some salt and black pepper. The rolls are just generic store-brand crescent rolls, which I smeared with the remnants of the egg and sprinkled a bit more parmesan and salt on top. Baked ~14 minutes at ~375 Fahrenheit.
I used two tubes of crescent rolls, which is sixteen rolls. I did not apportion the filling as evenly as I should have, so some of the first batch were a bit understuffed and some of the second batch correspondingly overstuffed. I also should have used more salt, maybe a bit more pepper, proportionately more feta and less ricotta (except I didn't have more feta on hand, oh well), and either chopped the onion even finer or sauteed it a bit before adding it to the filling mix.
But all in all, they're not half bad. Definitely something I'm going to do again! :)
[[original Tumblr post, for when the embedded images inevitably break]]
I didn't really use a recipe (I kind of mix-n-matched from four I found online and what I had available in my refrigerator) so I can't give you exact quantities, but this is a bunch of baby spinach leaves ripped up, a small onion chopped somewhat finely, the remnants of my feta cheese crumbles (usually a salad topping), some parmesan cheese (pre-grated), some ricotta, most of an egg, some minced garlic, and some salt and black pepper. The rolls are just generic store-brand crescent rolls, which I smeared with the remnants of the egg and sprinkled a bit more parmesan and salt on top. Baked ~14 minutes at ~375 Fahrenheit.
I used two tubes of crescent rolls, which is sixteen rolls. I did not apportion the filling as evenly as I should have, so some of the first batch were a bit understuffed and some of the second batch correspondingly overstuffed. I also should have used more salt, maybe a bit more pepper, proportionately more feta and less ricotta (except I didn't have more feta on hand, oh well), and either chopped the onion even finer or sauteed it a bit before adding it to the filling mix.
But all in all, they're not half bad. Definitely something I'm going to do again! :)
[[original Tumblr post, for when the embedded images inevitably break]]
