Sunday, October 31, 2010

Sunday 160 (Boo) and Sunday's Savory: Spinach Rolls

These ghastly gourds line the stoop
in anticipation of the unsuspecting parade
of costumed kids in search of treats
for unbeknownst to them
A trick is in store.

To participate or read other samples of this new genre of fiction, 
please visit Monkey ManThe idea behind Sunday 160 
is to write a short piece in exactly160 characters, 
spaces included. 


Spinach Rolls

I came up with a recipe, earlier this week, when I had to bring a dish to a mid-morning brunch. What I made was a hit with the ladies and I thought I’d share my recipe with you.  

In today’s recipe, the measurements are approximations. I never measure when I am making up a recipe. I just go with the flow.  A touch here, a dash there, a sprinkle of this, a splash of that. Anyway, to make the 2 dozen spinach rolls, pictured above, here is what you’ll need:

3 cans Crescent Roll dough
A “goodly amount” of fresh spinach (If frozen, thaw and drain) 
Note: I used about 1/3 to 1/2 of a Costco-sized bag of fresh spinach
½ package bacon
6 beaten eggs
½ chopped onion
2-3 cloves minced garlic
¼ cup Feta cheese
A touch of Greek seasoning (oregano, thyme, basil, crushed rosemary)
Salt and Pepper to taste
A couple dashes Signature Spice Blend
A dash or two (or three or four) Red pepper flakes

Cook bacon until done, crumble and set aside.  Drain all but a little of the bacon grease. In reserved grease, sauté onion and garlic until tender. Add a dash of olive oil to the pan and add the spinach. Cook until completely wilted. Drain excess liquid. Add eggs, feta, crumbled bacon and seasonings. Continue to stir and cook until eggs are set. Remove from heat and set aside.

Line 2 greased muffin tins with 1 crescent each, stretched to fit. Fill with a couple of tablespoons of spinach mix each. (I find it easier to line the muffin tins with cupcake liners and fill only one row at a time.) Fold over extra dough. Repeat row by row.  

Sprinkle tops of spinach rolls with a touch of basil and a pinch of spice blend for added color and visual appeal. Bake in a 375 oven for approximately 15 minutes. Best if served warm. Leftovers can be frozen and heated in a microwave for 1 minute as a handy breakfast treat or snack.



Anonymous said...

they don't look so bad by the light of day, but come nighttime... {shivers} - nice 160!

Brian Miller said...

nice. love the big toothed one! have fun out there today!

Jenn @ Youknow...that Blog? said...

Yum!! Thanks for the recipe!

Jenny said...

Great pumpkins. Scrumptious sounding recipe.

Witching you a BOO-tiful Halloween.

Monkey Man said...

Great 160 and tunny looking recipe. But is the "Trick" that you are handing our spinach rolls instead of candy?

Anonymous said...

Good-looking gourds! Have fun tonight...or maybe it's all over where you are.

Jackie said...

They look really good and I am going to try them some day . your poem is perfect . Happy Howlin'eve!

Jackie said...

... the spinach rolls of course but the pumpkins are great too :D

Joanna Jenkins said...

YOu have some creative pumpkin carvers! These are great. Hope you get lots of trick-or-treaters to enjoy them.

Jingle Poetry At Washington State said...

lovely 160.
love the pumpkin image.

Cheryl said...

Loved the 160, the pumpkins, and the recipe.

I didn't know Costco had become a size measurement. I'm so out of the loop. Besides, we don't have a Costco. How much spinach is that in say, um, ounces?


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