Spinach Feta Rugelach
These turned out great, even though I used puff pastry instead of pie crust. They would be an excellent appetizer for any party and are easy to make. This recipe generated about 25-30 rugelaches.
Cooking Instructions
- 1
Preheat the oven to 425°F. Line two baking sheets with parchment paper.
- 2
Set the frozen spinach out on a plate at room temperature to soften slightly.
- 3
Melt the butter in a large pot 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.
- 4
Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute.
- 5
Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined.
- 6
Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.
- 7
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.)
- 8
Spread on half the spinach mixture in an even layer so that it covers the dough.
- 9
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.
- 10
Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.
- 11
Lightly brush the tops with egg wash and sprinkle with sea salt.
- 12
Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.