Recipe: Spinach and Feta Rugelach


For the dough:
1 1/2 cups all purpose flour
pinch of salt
8 ounces cream cheese, chilled and cubed
1/2 cup (1 stick) unsalted butter,chilled and cubed

For the filling:
6 cups (tightly packed) fresh spinach leaves
3 grated garlic cloves
1/2 cup pine nuts
6 large mint leaves
1/2 cup extra virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly grated nutmeg
1/8 tsp. freshly grated ground black pepper
1/2 cup finely crumbled Betta Feta (by Hillsborough Cheese Co.)

  1. Make the dough: In the bowl of a food processor fitted with the metal blade, combine the flour and sale. Pulse for 20 seconds or until combined. Add the cream cheese and butter, and pulse until the mixture comes together into a ball. Remove dough from processor and place it on a sheet of plastic wrap. Divide dough in half and wrap each half in plastic, pressing down to form 2 discs. Chill dough for at least 30 minutes (upto 24 hours).
  2. Make the filling: In the bowl of a food processor, combine the spinach, garlic, pine nuts, mint, olive oil, salt, nutmeg and pepper. Pulse, scraping sides of the bowl occasionally, until the mixture is smooth. Transfer to a bowl; cover with plastic and chill for at least 30 minutes (up to 3 days).
  3. Preheat the oven to 400F. Line two large baking sheets with parchment paper. Remove the dough from the refrigerator. Lightly flour a clean working surface and roll each disx into a 14-inch circle. Spread 1/4 cup pesto onto each circle, making sure to spread it all the way to the edges; dot with the crumbled Feta cheese. With a knife or pastry wheel (or pizza wheel), slice each circle into 14 slices as if you
    were slicing a pizza, into triangles. Starting at the outer end of the
    circle, roll each slice into the middle, forming a crescent. Place
    cookies on the prepared baking sheets and chill in the refrigerator
    for 15 minutes.
  4. Bake cookies for 18 to 20 minutes or until cookies are golden. Cool
    for 5 minutes. Serve warm.

Note: Cookies may be frozen at this point by placing them on baking
sheets in the freezer for 1 hour. Then, place in layers, separated
with parchment paper, in freezer boxes for up to 3 months. They can
also be frozen and stored in the same manner when unbaked; bake
according to recipe, adding a few more minutes to the baking time.

Note: Leftover spinach pesto is delicious as a filling for omelets
made with fresh eggs, as a tasty sandwich spread or tossed into hot

Recipe from Edible Piedmont, Winter 2009/2010, Issue 6


One thought on “Recipe: Spinach and Feta Rugelach

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