Time 50m Yield 6 Number Of Ingredients 12 Steps:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed. Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet. Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom. Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry. Bake in the preheated oven until the strudel is golden brown, about 30 minutes.
Time 1h5m Yield 12 servings. Number Of Ingredients 13 Steps:
In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature., Meanwhile, preheat oven to 350°. In a large bowl, combine spinach, pesto, pepper and, if desired, pepper flakes. Add artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well., Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle. , Spread filling in a 3-in.-wide strip down center of rectangle. On each long side, cut 1-in.-wide strips to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling. Whisk egg and remaining oil; brush over dough. Sprinkle with walnuts. , Bake 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until golden brown. Cool 5 minutes before cutting into 12 slices.
Time 45m Yield 1 large batch, 12 serving(s) Number Of Ingredients 16 Steps:
heat oil and butter over medium heat. add onion, mushrooms herbs, garlic and spices, sautee until browned and tender. add artichoke, break into small pcs while browning. add spinach. continue to stir and cook until all moisture is absorbed and mixture appears to be dry. add ricotta, mix well. add parmesian, mix well. create desired consistancey by adding cream or more parmesian. salt to taste (needs quite a bit). serve on crackers or chips.
Time 45m Yield 30 appetizers Number Of Ingredients 15 Steps:
Melt 1/4 cup butter in a skillet and saute the onions until soft do not brown. add garlic, stir. Beat cream cheese and the cottage cheese until well mixed. Beat in eggs one at a time. Add garlic salt, parsley, tarragon & pepper. Beat to mix well. Add onions and any left over butter drippings. Add artichokes, parmesan & cracker crumbs, stir. Lay out the filo sheets & brush with melted butter, stack 5 sheets (you’ll end up with 3 rolls). Put 1/3 mix on one end of each stack & roll up tucking edges of sheets around the filling. Using a very sharp knife cut each roll into 10 pieces. If you are going to freeze the rolls leave the cut pieces together still forming the roll, wrap in plastic wrap and then foil & Freeze. Defrost before baking When you are ready to bake them preheat oven to 350F Separate the rolls into the pieces , lay cut side up on a lightly gresed cookie sheet Bake for 20-30 minutes or until nicely browned Serve warm
