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Got extra pie crusts and spinach from Thanksgiving? Transform them into a crowd-pleasing appetizer with La Cuisine's Spinach Rugelach recipe! Easy to make and bursting with flavor, this dish is sure to impress your friends and family during the post-Thanksgiving game weekend. Don't let leftovers go to waste—try this delicious recipe and watch your guests rave about it. Enjoy the cooking and happy feasting!
Rated 5.0 stars by 1 users
Appetizers
Jewish
La Cuisine
16
30 minutes
20 minutes
Got extra pie crusts and spinach from Thanksgiving? Transform them into a crowd-pleasing appetizer with La Cuisine's Spinach Rugelach recipe! Easy to make and bursting with flavor, this dish is sure to impress your friends and family during the post-Thanksgiving game weekend. Don't let leftovers go to waste—try this delicious recipe and watch your guests rave about it. Enjoy the cooking and happy feasting!
10 ounces frozen chopped spinach or kale, thawed and squeezed dry with hands or paper towels
2 tablespoons unsalted butter
1 small onion, finely chopped
Kosher salt and freshly ground black pepper
2 to 4 cloves garlic, minced
2 tablespoons all-purpose flour, plus more for dusting
3/4 cup crumbled feta
3 tablespoons heavy cream
Finely grated lemon zest
1 teaspoon lemon juice
A few shakes hot sauce
Freshly grated nutmeg
Flaky sea salt or sesame seeds, for topping, optional
One 14.1-ounce box refrigerated rolled pie crusts (2 crusts total) or 2 homemade rounds pie dough
1 large egg yolk, beaten with a splash of water
Flaky sea salt, for sprinkling
Baking Sheets
Large Saute Pan
Chef Knife
Cutting Board
Wooden Spoon
Measuring Cup
Measuring Spoons
Pastry Brush
Whisk
Pizza Cutter
Rolling Pin (If Making Homemade Dough)
Pastry Cutter (If Making Homemade Dough)
Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
Melt the butter in a large high sided saute pan over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and black pepper to taste and cook until fragrant, 1 minute longer.
Add the flour and stir to combine, then stir in the spinach or kale and a good pinch of salt. Cook, stirring, until the spinach is heated through, and the mixture is combined. Stir in the feta, heavy cream, lemon juice, hot sauce and nutmeg, then remove it from the heat. Taste and adjust seasonings as desired.
Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.
Lightly brush the tops with egg wash and sprinkle with sea salt or your favorite spice mix or sesame seeds. Refrigerate for 15 minutes or freeze for 5 minutes.
Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in the oven.
Rugelach is a beloved pastry often enjoyed during Jewish holidays and celebrations, including Hanukkah and Purim. This delightful treat can be filled with various ingredients to suit your taste, such as nuts, chocolate, jam, poppy seeds, fruit preserves, and cinnamon. While it's a festive favorite during special occasions, rugelach can be enjoyed year-round for a delicious appetizer or dessert.
