Moms Cook Book

Away at school or at work and miss your mom's cooking?

December:

This Month's recipe is presented by Meena Mantravadi (Fort Wayne, IN)

SPINACH ROLLS:

INGREDIENTS:

Puffed Pastry Sheets - 1 Package (It comes with two pastry sheets)
Medium sized onion - 1
Frozen Spinach - 1 sixteen ounce Packet
Philadelphia Cream Cheese - 1 eight ounce Packet
Salt - 1/2 Teaspoon
Red Chili Powder - 1/4 Teaspoon
Garam Masala Powder - 1/2 Teaspoon

PREPARATION:

Allow the puff pastry package from the freezer to thaw at room temperature.
Thaw frozen spinach in the microwave for two minutes. Squeeze out excess water and set it aside in a bowl.
Add the cream cheese to the spinach.
Mince the onion into very small pieces and add to the spinach.
Add all of the dry ingredients: salt, red chili powder and garam masala powder.
Mix the spinach and cream cheese mixture thoroughly with the dry ingredients.
Divide the spinach and cream cheese mixture into two equal portions (one for each pastry sheet).
Take out one puff pastry sheet and keep the other sheet covered to prevent it from drying out.
Roll out the pastry sheet on both sides (using rolling pin). Use a little all-purpose flour on the counter if the pastry sheet starts to become sticky. The pastry sheet should not be too thin or too thick.
Take one portion of the spinach and cream cheese mixture and spread it evenly on this pastry sheet.
It is easier to spread this mixture if you drop small quantities on different areas of the pastry sheet and then start to spread it.
Starting from the shorter width of the Pastry's rectangle, start rolling the pastry sheet to make a roll. Dip your fingers in a little water and then seal and smooth the edges.
Carefully transfer the roll onto a large plate or a baking dish that is freezer safe.
Leave this roll in the freezer. Repeat the process with the second pastry sheet, using the remaining spinach mixture and store it in the freezer.
When both rolls in the freezer are no longer sticky, take them out and transfer them into a freezer bag and put them back into the freezer.
When you are ready to serve the spinach rolls, preheat the convection oven to 400 degrees and take the roll out of the freezer, letting it sit at room temperature for at least fifteen minutes. This makes it easier to cut it.
Cut the roll into 1/4 -inch pieces and place the pieces on a non-stick baking sheet. You may spray very lightly with nonstick spray to prevent the rolls sticking to the baking sheet.
Bake the spinach rolls for about twenty minutes or until golden brown. Serve Hot.