I bring a very easy and impressive recipe for any snack or dinner, some spinach, pine nut and cheese rolls that are delicious.
I love making them with pine nuts and raisins with a touch of muscat, in the step-by-step you’ll see how, although you can make the quick version if you don’t want to complicate things (although, frankly, there’s nothing complicated about it).
I hope you like them! If you make them, you can share them on Instagram so we can see them and share them too.
INGREDIENTS
- 1 sheet of puff pastry
- 2 cs of pine nuts
- 3 cs of sultana raisins
- 150 gr of spinach cut into large pieces
- Oil
- Salt
- Pepper
- Muscat
- Tomato sauce
- Goat cheese log (or grated young cheese, or Roquefort, or your favorite cheese)
*If you want, make them only with pine nuts, or only with raisins... or without any of that, they’re tasty with just spinach and cheese.
PREPARATION
- Roll out a puff pastry griddle.
- Spread a very thin layer of tomato sauce.
- In a non-stick frying pan, without oil, toast some pine nuts and remove them.
- In the same pan, put a handful of sultana raisins and a splash of muscat, until it evaporates. Add a good splash of oil and add a generous amount of spinach. Salt, pepper and keep mixing until they reduce and are well cooked.
- Add the pine nuts and mix until they are well distributed.
- Spread a layer of the spinach you prepared (make it a very thin layer) on top of the puff pastry griddle.
- Roll up the griddle to form a tube. Do it along the long side, horizontally, and you'll get many more small rolls.
- Cut the roll you have obtained with a sharp knife, making discs about one centimeter thick. Remember that puff pastry rises a lot, so don’t overdo the cuts (make them at most the thickness of a finger).
- Arrange the discs on a baking tray (in the store we have many to choose from, you know it’s a basic in any kitchen).
- Sprinkle grated cheese on top or, what goes perfectly, place a few slices of goat cheese on top of each roll.
- Bake in an oven preheated to 180 ºC. Remove from the oven when you see the pastry has a golden color and is cooked.
- To keep them crispy, leave them on a cooling rack - the air circulating underneath helps a good result.
*Note: Personally, for this recipe I really like to use the Dupla frying pan because I close the pan as soon as I add the spinach and they blanch and reduce very quickly with the internal steam that is generated in an instant.
QUICK VERSION!
You can make the same recipe but without raisins or pine nuts. Simply blanch the spinach in a pan with a couple of tablespoons of oil, salt and pepper a little and put them directly on the sheet of puff pastry (on which you have already spread the tomato, that is). Sprinkle grated cheese on top, roll, cut and bake.
Comments
lola said:
Me encanta, me acaban de traer espinacas esta tarde lo hago
Carolina Sánchez Ocaña said:
Hola hice ahora la receta y como puse las espinacas recién hechas y calientes sobre el hojaldre se me empezó a ablandar y no pude cortar los discos…sería bueno q añadieseis"dejar enfriar"a las espinacas…..gracias os sigo mucho en el Bloc y en Instagram.
Saludos Carolina