Guest guest Posted October 16, 2005 Report Share Posted October 16, 2005 Greek Spinach Puff 1 package refrigerated crescent dinner rolls 2 (5.3 ounce) packages goat cheese with garlic and basil 2 cups loosely packed fresh spinach leaves, chopped 1 egg mixed with 1 to 2 tablespoons water Unroll dough and separate into 8 triangles. Place each piece of dough on a baking sheet with points extended to edge of baking sheet, overlapping large edges and sealing base. In small mixing bowl, combine cheese and stir in spinach. Shape into ball and place in center of rolls. Pull the pointed end of each dough strip to center of the cheese ball, overlapping edges to seal. Brush with egg wash and bake at 375 degrees F for 12 to15 minutes or until golden brown. Serve with crackers. Yield: 8 appetizer servings Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2005 Report Share Posted October 16, 2005 wow this sounds like something I must try. Having lived for five years in Greece I was very fond of 'spanakopitta' (spinach pie) and this seems like a quick and easy variant of a rather cumbersome recipe. I would use Feta cheese made from sheeps milk rather than goats cheese but the effect must be pretty close! I do hope I can find those croissant rolls here in deepest Ireland. I will go and seek a supermarket tomorrow. Wendywoo - PunkinPie68 Tags4U2Snag ; armsoflovefellowship ; world_wide_with_god_minstry ; Creative_Cooking_Corner ; 2 ; Taste_Of_Heaven ; Sunday, October 16, 2005 10:03 AM Greek Spinach Puff Greek Spinach Puff 1 package refrigerated crescent dinner rolls 2 (5.3 ounce) packages goat cheese with garlic and basil 2 cups loosely packed fresh spinach leaves, chopped 1 egg mixed with 1 to 2 tablespoons water Unroll dough and separate into 8 triangles. Place each piece of dough on a baking sheet with points extended to edge of baking sheet, overlapping large edges and sealing base. In small mixing bowl, combine cheese and stir in spinach. Shape into ball and place in center of rolls. Pull the pointed end of each dough strip to center of the cheese ball, overlapping edges to seal. Brush with egg wash and bake at 375 degrees F for 12 to15 minutes or until golden brown. Serve with crackers. Yield: 8 appetizer servings Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 I also make a version of this using a freezer version of puff pastry. It actually came as two pieces, one I used as the bottom, added the filling and then added to top piece. The pieces baked up flaky as if I had done the mulitple layers. It was delish! Check in your freezer section with the already made pie crusts. d , " Cahermuckee " <cahermuckee@i...> wrote: > > wow this sounds like something I must try. Having lived for five years in Greece I was very fond of 'spanakopitta' (spinach pie) and this seems like a quick and easy variant of a rather cumbersome recipe. I would use Feta cheese made from sheeps milk rather than goats cheese but the effect must be pretty close! > > I do hope I can find those croissant rolls here in deepest Ireland. I will go and seek a supermarket tomorrow. > > Wendywoo > > > - > PunkinPie68@w... > Tags4U2Snag ; armsoflovefellowship ; world_wide_with_god_minstry ; Creative_Cooking_Corner ; 2 ; Taste_Of_Heaven ; > Sunday, October 16, 2005 10:03 AM > Greek Spinach Puff > > > Greek Spinach Puff > > 1 package refrigerated crescent dinner rolls > 2 (5.3 ounce) packages goat cheese with garlic and basil > 2 cups loosely packed fresh spinach leaves, chopped > 1 egg mixed with 1 to 2 tablespoons water > > Unroll dough and separate into 8 triangles. Place each piece of dough on > a baking sheet with points extended to edge of baking sheet, overlapping > large edges and sealing base. In small mixing bowl, combine cheese and > stir in spinach. Shape into ball and place in center of rolls. Pull the > pointed end of each dough strip to center of the cheese ball, > overlapping edges to seal. Brush with egg wash and bake at 375 degrees F > for 12 to15 minutes or until golden brown. > > Serve with crackers. > > Yield: 8 appetizer servings > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 the puff pastry is called Phillo dough. Julie I also make a version of this using a freezer version of puff pastry. It actually came as two pieces, one I used as the bottom, added the filling and then added to top piece. The pieces baked up flaky as if I had done the mulitple layers. It was delish! Check in your freezer section with the already made pie crusts. d , " Cahermuckee " <cahermuckee@i...> wrote: > > wow this sounds like something I must try. Having lived for five years in Greece I was very fond of 'spanakopitta' (spinach pie) and this seems like a quick and easy variant of a rather cumbersome recipe. I would use Feta cheese made from sheeps milk rather than goats cheese but the effect must be pretty close! > > I do hope I can find those croissant rolls here in deepest Ireland. I will go and seek a supermarket tomorrow. > > Wendywoo > > > - > PunkinPie68@w... > Tags4U2Snag ; armsoflovefellowship ; world_wide_with_god_minstry ; Creative_Cooking_Corner ; 2 ; Taste_Of_Heaven ; > Sunday, October 16, 2005 10:03 AM > Greek Spinach Puff > > > Greek Spinach Puff > > 1 package refrigerated crescent dinner rolls > 2 (5.3 ounce) packages goat cheese with garlic and basil > 2 cups loosely packed fresh spinach leaves, chopped > 1 egg mixed with 1 to 2 tablespoons water > > Unroll dough and separate into 8 triangles. Place each piece of dough on > a baking sheet with points extended to edge of baking sheet, overlapping > large edges and sealing base. In small mixing bowl, combine cheese and > stir in spinach. Shape into ball and place in center of rolls. Pull the > pointed end of each dough strip to center of the cheese ball, > overlapping edges to seal. Brush with egg wash and bake at 375 degrees F > for 12 to15 minutes or until golden brown. > > Serve with crackers. > > Yield: 8 appetizer servings > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 > the puff pastry is called Phillo dough. Sometimes! Phyllo is actually the sheets, that you have do something to. The puff pastry, which is also layers, is usually just a block that you don't separate into individual sheets. I know I'm not explaining it very well, but if you get the freezer section and look at the two side by side you'll know what I mean. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2005 Report Share Posted October 18, 2005 Julie - puff pastry is not the same as filo pastry. Filo or Phyllo or however the brand name spells it IS 'Greek' pastry and it is a wonderful product being hard to make. I love the frozen stuff and I use it to make apple strudel and Greek baklava and it can also make spanakopitta (spinach pie) and tiropitta (Greek cheese pie) but it just takes a whole lot longer than the recipe which was posted here. In using filo pastry it is enough to separate the layers and use melted butter to spread over before adding another layer. Puff pastry - which I was obliged to make at domestic science college - is really a much more complicated product because it already contains layers of butter and is folded over the butter and rolled and chilled numerous times making it something you have to prepare the 'day before' you need it. As for 'croissants' -they are not made from pastry at all. Croissants are a bread dough made from yeast and rolled out before being spread with butter and rolled into a moon shape. Wendywoo - Julie Braswell Tuesday, October 18, 2005 1:30 AM Re: Re: Greek Spinach Puff the puff pastry is called Phillo dough. Julie I also make a version of this using a freezer version of puff pastry. It actually came as two pieces, one I used as the bottom, added the filling and then added to top piece. The pieces baked up flaky as if I had done the mulitple layers. It was delish! Check in your freezer section with the already made pie crusts. d , " Cahermuckee " <cahermuckee@i...> wrote: > > wow this sounds like something I must try. Having lived for five years in Greece I was very fond of 'spanakopitta' (spinach pie) and this seems like a quick and easy variant of a rather cumbersome recipe. I would use Feta cheese made from sheeps milk rather than goats cheese but the effect must be pretty close! > > I do hope I can find those croissant rolls here in deepest Ireland. I will go and seek a supermarket tomorrow. > > Wendywoo > > > - > PunkinPie68@w... > Tags4U2Snag ; armsoflovefellowship ; world_wide_with_god_minstry ; Creative_Cooking_Corner ; 2 ; Taste_Of_Heaven ; > Sunday, October 16, 2005 10:03 AM > Greek Spinach Puff > > > Greek Spinach Puff > > 1 package refrigerated crescent dinner rolls > 2 (5.3 ounce) packages goat cheese with garlic and basil > 2 cups loosely packed fresh spinach leaves, chopped > 1 egg mixed with 1 to 2 tablespoons water > > Unroll dough and separate into 8 triangles. Place each piece of dough on > a baking sheet with points extended to edge of baking sheet, overlapping > large edges and sealing base. In small mixing bowl, combine cheese and > stir in spinach. Shape into ball and place in center of rolls. Pull the > pointed end of each dough strip to center of the cheese ball, > overlapping edges to seal. Brush with egg wash and bake at 375 degrees F > for 12 to15 minutes or until golden brown. > > Serve with crackers. > > Yield: 8 appetizer servings > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2005 Report Share Posted October 18, 2005 my bad. Julie Julie - puff pastry is not the same as filo pastry. Filo or Phyllo or however the brand name spells it IS 'Greek' pastry and it is a wonderful product being hard to make. I love the frozen stuff and I use it to make apple strudel and Greek baklava and it can also make spanakopitta (spinach pie) and tiropitta (Greek cheese pie) but it just takes a whole lot longer than the recipe which was posted here. In using filo pastry it is enough to separate the layers and use melted butter to spread over before adding another layer. Puff pastry - which I was obliged to make at domestic science college - is really a much more complicated product because it already contains layers of butter and is folded over the butter and rolled and chilled numerous times making it something you have to prepare the 'day before' you need it. As for 'croissants' -they are not made from pastry at all. Croissants are a bread dough made from yeast and rolled out before being spread with butter and rolled into a moon shape. Wendywoo - Julie Braswell Tuesday, October 18, 2005 1:30 AM Re: Re: Greek Spinach Puff the puff pastry is called Phillo dough. Julie I also make a version of this using a freezer version of puff pastry. It actually came as two pieces, one I used as the bottom, added the filling and then added to top piece. The pieces baked up flaky as if I had done the mulitple layers. It was delish! Check in your freezer section with the already made pie crusts. d , " Cahermuckee " <cahermuckee@i...> wrote: > > wow this sounds like something I must try. Having lived for five years in Greece I was very fond of 'spanakopitta' (spinach pie) and this seems like a quick and easy variant of a rather cumbersome recipe. I would use Feta cheese made from sheeps milk rather than goats cheese but the effect must be pretty close! > > I do hope I can find those croissant rolls here in deepest Ireland. I will go and seek a supermarket tomorrow. > > Wendywoo > > > - > PunkinPie68@w... > Tags4U2Snag ; armsoflovefellowship ; world_wide_with_god_minstry ; Creative_Cooking_Corner ; 2 ; Taste_Of_Heaven ; > Sunday, October 16, 2005 10:03 AM > Greek Spinach Puff > > > Greek Spinach Puff > > 1 package refrigerated crescent dinner rolls > 2 (5.3 ounce) packages goat cheese with garlic and basil > 2 cups loosely packed fresh spinach leaves, chopped > 1 egg mixed with 1 to 2 tablespoons water > > Unroll dough and separate into 8 triangles. Place each piece of dough on > a baking sheet with points extended to edge of baking sheet, overlapping > large edges and sealing base. In small mixing bowl, combine cheese and > stir in spinach. Shape into ball and place in center of rolls. Pull the > pointed end of each dough strip to center of the cheese ball, > overlapping edges to seal. Brush with egg wash and bake at 375 degrees F > for 12 to15 minutes or until golden brown. > > Serve with crackers. > > Yield: 8 appetizer servings > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2005 Report Share Posted October 18, 2005 Yes, exactly. I've purchased the phyllo dough before (Pepperidge Farm puts out some) and it can literally be back breaking standing there laying out each sheet and wiping with clarified butter (ghee). The puff pastry that I bought, can't remember the brand, was just two blocks, but when cooked up, it had the same consistency as if I'd layed out individual sheets. At first I was disappointed but then I realized how much time I just saved! , " Amy " <sandpiperhiker> wrote: > > > the puff pastry is called Phillo dough. > > > Sometimes! Phyllo is actually the sheets, that you have do something > to. The puff pastry, which is also layers, is usually just a block > that you don't separate into individual sheets. I know I'm not > explaining it very well, but if you get the freezer section and look > at the two side by side you'll know what I mean. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2005 Report Share Posted October 18, 2005 > Puff pastry - which I was obliged to make at domestic science > college - is really a much more complicated product because it > already contains layers of butter and is folded over the butter and > rolled and chilled numerous times making it something you have to > prepare the 'day before' you need it. > > As for 'croissants' -they are not made from pastry at all. > Croissants are a bread dough made from yeast and rolled out before > being spread with butter and rolled into a moon shape. It is a yeast dough, but I believe a true French croissant is also made with the folding and rolling with butter between layers. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2005 Report Share Posted October 18, 2005 I have heard of people using wonton dough for such recipes as well. Or no, maybe that's for making quick ravioli. I think I'm confusing my filled foods! -Craige Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2005 Report Share Posted October 18, 2005 I've used wonton wrappers for ravioli. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2005 Report Share Posted October 18, 2005 darn it, I was going to make this tonight and I forgot my goat cheese (not that I would know where to find it in the store). Too bad my neighbor doesn't have her goat tied to her porch anymore or I could get me some milk and make my own. NOT!! lol!! Julie - organic_homestead Monday, October 17, 2005 5:27 PM Re: Greek Spinach Puff I also make a version of this using a freezer version of puff pastry. It actually came as two pieces, one I used as the bottom, added the filling and then added to top piece. The pieces baked up flaky as if I had done the mulitple layers. It was delish! Check in your freezer section with the already made pie crusts. d , " Cahermuckee " <cahermuckee@i...> wrote: > > wow this sounds like something I must try. Having lived for five years in Greece I was very fond of 'spanakopitta' (spinach pie) and this seems like a quick and easy variant of a rather cumbersome recipe. I would use Feta cheese made from sheeps milk rather than goats cheese but the effect must be pretty close! > > I do hope I can find those croissant rolls here in deepest Ireland. I will go and seek a supermarket tomorrow. > > Wendywoo > > > - > PunkinPie68@w... > Tags4U2Snag ; armsoflovefellowship ; world_wide_with_god_minstry ; Creative_Cooking_Corner ; 2 ; Taste_Of_Heaven ; > Sunday, October 16, 2005 10:03 AM > Greek Spinach Puff > > > Greek Spinach Puff > > 1 package refrigerated crescent dinner rolls > 2 (5.3 ounce) packages goat cheese with garlic and basil > 2 cups loosely packed fresh spinach leaves, chopped > 1 egg mixed with 1 to 2 tablespoons water > > Unroll dough and separate into 8 triangles. Place each piece of dough on > a baking sheet with points extended to edge of baking sheet, overlapping > large edges and sealing base. In small mixing bowl, combine cheese and > stir in spinach. Shape into ball and place in center of rolls. Pull the > pointed end of each dough strip to center of the cheese ball, > overlapping edges to seal. Brush with egg wash and bake at 375 degrees F > for 12 to15 minutes or until golden brown. > > Serve with crackers. > > Yield: 8 appetizer servings > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2005 Report Share Posted October 18, 2005 > darn it, I was going to make this tonight and I forgot my goat > cheese (not that I would know where to find it in the store). Julie - if your store has a section with fancy cheeses (usually near the deli guy), it's probably there. It's often in a little plastic " tube " , although I have occasionally seen it in a tub. It might be labeled " Chevre " (French)... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2005 Report Share Posted October 18, 2005 thank you 'darlin! We do have a section with fancy cheeses. I usually stay away from there because I cannot even pronounce the names on the cheese, too intimidating. lol!! I will check tomorrow. Thanks for the tip! Julie ] > darn it, I was going to make this tonight and I forgot my goat > cheese (not that I would know where to find it in the store). Julie - if your store has a section with fancy cheeses (usually near the deli guy), it's probably there. It's often in a little plastic " tube " , although I have occasionally seen it in a tub. It might be labeled " Chevre " (French)... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 , " Julie Braswell " <abnjb@c...> wrote: > > darn it, I was going to make this tonight and I forgot my goat cheese (not that I would know where to find it in the store). Too bad my neighbor doesn't have her goat tied to her porch anymore or I could get me some milk and make my own. > > > NOT!! lol!! > Julie I can get my feta cheese in the cheese/deli section. It comes either crumbled or in blocks in small plastic containers. It also comes plain or flavored. I can't think of the brand right now and couldn't find it through a quick Google search. Check your deli area and ask them if they have a specialty cheese section. Denise Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 > I can get my feta cheese in the cheese/deli section. It comes either > crumbled or in blocks in small plastic containers. It also comes plain > or flavored. I can't think of the brand right now and couldn't find it > through a quick Google search. Check your deli area and ask them if > they have a specialty cheese section. Isn't feta usually sheep's milk? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 > so feta cheese is the same as goat cheese? I looked in the grocer and > a small pack of goat cheese was 6.50 and a large 10.00! I almost peed > on myself! lol!! I have Feta cheese in the fridge. Bought it b/c it > was buy 1 get 1 free. I have not known what to cook with it. Julie - no, they are completely different. Goat cheese is definitely a treat, price-wise as well as tasty! However, feta is used a lot in Greek food, and looking at the original recipe you were posting about - I think I'd use feta rather than goat, anyway!! Just try it; I'm sure it will be good. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 I'll do it! Thanks for the tip, Julie > so feta cheese is the same as goat cheese? I looked in the grocer and > a small pack of goat cheese was 6.50 and a large 10.00! I almost peed > on myself! lol!! I have Feta cheese in the fridge. Bought it b/c it > was buy 1 get 1 free. I have not known what to cook with it. Julie - no, they are completely different. Goat cheese is definitely a treat, price-wise as well as tasty! However, feta is used a lot in Greek food, and looking at the original recipe you were posting about - I think I'd use feta rather than goat, anyway!! Just try it; I'm sure it will be good. Quote Link to comment Share on other sites More sharing options...
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