Best Spinach Spirals Recipes

EGGPLANT AND SPINACH LASAGNE SPIRALS

Steps:

• Roast tomatoes for sauce:
• Preheat oven to 450°F.
• Toss tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides up, in 1 layer in 2 oiled glass or ceramic shallow baking dishes. Roast tomatoes in upper and lower thirds of oven, switching position of dishes halfway through baking, until skins are wrinkled and beginning to brown, 35 to 40 minutes. Cool slightly in baking dishes on racks.
• Roast eggplant for lasagne:
• Toss eggplant slices with oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange in 1 layer on 2 oiled baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking and turning slices over once, until tender, 12 to 14 minutes.
• Reduce oven temperature to 350°F.
• Finish tomato sauce:
• When tomatoes are cool enough to handle, peel off skin and discard. Purée tomatoes with their juices in a blender, pulsing until almost smooth.
• Cook onion and garlic in 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until golden, about 10 minutes. Stir in tomato purée, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper and simmer, partially covered, stirring occasionally, until slightly thickened and reduced to about 4 cups, about 15 minutes. Stir in basil.
• Make filling and assemble lasagne:
• While sauce is simmering, cook spinach in a 3- to 4-quart pot of boiling salted water, uncovered, 1 minute, then drain in a colander. When cool enough to handle, squeeze any excess water from spinach and coarsely chop. Stir together ricotta, yolk, spinach, parmesan, 3/4 teaspoon salt, and 1/4 teaspoon pepper until combined well.
• Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until tender. Drain noodles in a colander and rinse under cold running water.
• Spoon 2 cups tomato sauce into a 13- by 9-inch glass baking dish (or other 3-quart shallow baking dish). Lay out 4 lasagne noodles on a work surface, then spread 1/3 cup filling evenly over each noodle and cover with eggplant slices in 1 layer. Roll up each and arrange spirals, seam sides down and without touching, over sauce in dish, then make 4 more rolls and arrange in dish. Brush noodles with water, then spoon some sauce down middle of rolls and cover dish tightly with foil.
• Bake in middle of oven until heated through, about 20 minutes. Heat remaining tomato sauce and serve on the side.

SESAME OMELET SPINACH SPIRALS

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.

TOMATO SPINACH SPIRALS

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.

SPINACH LASAGNA SPIRALS

Steps:

• Combine spinach, onion, ricotta and Parmesan cheeses, egg, thyme and garlic; mix well. Spread spinach mixture evenly on lasagna. Roll up each jelly-roll style. Place 1/2 cup spaghetti sauce in 8 x 8 inch baking dish. Place pasta spirals seam-side-down in dish. Top with remaining spaghetti sauce. Microwave on high 6 minutes. Sprinkle with mozzarella cheese. Microwave 1 minute more. Can be done in oven.

SPINACH SPIRALS EASY

Steps:

• Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy. For Pesto Swirls, omit all ingredients but the flour and the puff pastry. Unfold the pastry sheet as directed above. Spread 1/2 of an 8-ounce package cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge. Top with 3 tablespoons pesto sauce and sprinkle with 1/4 cup finely chopped walnuts. Brush the edge of the pastry sheet with water. Roll up the pastry and proceed as directed above. For Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic powder. Unfold the pastry sheet and brush with the egg mixture as directed above. Spread 1/2 of an 8-ounce container whipped cream cheese with chives on the pastry sheet. Top with 1 cup frozen chopped broccoli, thawed and well drained and 1 cup finely chopped cooked ham. Proceed as directed above.

SPINACH SPIRALS

Steps:

• In a small bowl, combine the spinach, Monterey Jack cheese, egg and onion. On a baking sheet coated with cooking spray, roll pizza dough into a 14x10-in. rectangle; seal any holes. Spread spinach mixture to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; seal ends and place seam side down. Brush with butter; sprinkle with Parmesan cheese. Bake at 400° for 25-27 minutes or until golden brown. Slice and serve warm.

SPINACH SPIRALS WITH MUSHROOM SAUCE

Steps:

• In a large skillet, saute mushrooms in butter for 2-3 minutes. Stir in flour until blended; cook 2-3 minutes longer or until liquid is absorbed. Gradually stir in broth and cream. Bring to a boil. Remove from the heat; stir in the sherry or additional broth, mustard and lemon juice. Cool for 15 minutes., Grease and line a 15x10x1-in. baking pan with parchment; grease the paper. Sprinkle with bread crumbs; set aside. In a large bowl, combine spinach, butter, salt, pepper, nutmeg and egg yolks. In a small bowl, beat egg whites on high speed until stiff peaks form. Gradually fold into spinach mixture. Gently spoon over bread crumbs; press down lightly. Sprinkle with Parmesan cheese. , Bake at 350° for 12-15 minutes or until center springs back when lightly touched. Cover with a piece of greased foil; immediately invert pan onto foil. Gently peel away parchment. , Spread 1 cup mushroom sauce over spinach mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Cut into slices. Reheat remaining mushroom sauce; serve with spinach spirals.

TENDERLOIN SPINACH SPIRALS

Steps:

• In a bowl, combine the first 9 ingredients. Set aside., Cut each tenderloin horizontally from the long side to within 1/2 in. of opposite side. Open so meat lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness; remove plastic wrap. Spread the spinach mixture over each tenderloin to within 1 in. of edges. Roll up jelly-roll style, starting a long side; tie at 1-in. intervals with kitchen string. , Place seam side down on a greased rack in a shallow roasting pan; brush with oil. Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. , Cover and refrigerate until chilled. Discard kitchen string; cut into 1/2-in. slices.