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.
BOO!
To participate or read other samples of this new genre of fiction,
please visit Monkey Man. The idea behind Sunday 160
is to write a short piece in exactly160 characters,
spaces included.
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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.
Enjoy.
Chop 1 large onion. I have to chop mine very finely as dear son is under the silly impression that he doesn't like onion. Saute, along with garlic, in a tablespoon or 2 of olive oil until tender.
Add the shredded chicken, spinach, cheese, egg and spices. Mix well and set aside. 
Spread the spinach/chicken/feta mixture evenly over the phyllo sheets.
Top with remaining 10 sheets of phyllo, again, spraying between each sheet. Place in oven preheated to 375 degrees for 45 minutes. The top should be nicely browned.
Cut into 8 individual servings and serve. I served mine with dilled baby carrots (carrots steamed with 1/2 tsp. dill sprinkled over the top...simple and good for you!)
