| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 45 min |
| Yield: | 16 pieces |
Ingredients
- 10 ounces frozen chopped spinach
- 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
- 1 teaspoon lemon juice
- A few shakes hot sauce
- 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
Instructions
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
- Set the frozen spinach out on a plate at room temperature to soften slightly.
- 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. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. 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. Stir in the feta, heavy cream, lemon juice and hot sauce, 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.
- Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 166 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 25 mg |
| Sodium | 188 mg |
Reviews
Very good finger food for a cocktail party. Cut them into 1/16 for best size and don’t forget to sprinkle with salt. The spinach has to be defrosted to shed some water so leave time or microwave briefly.
This is one of my favorites and I make it exactly as is. Delicious!
The first time I made these exactly as written and they were very good. The second time, I added sundried tomatoes and kalamata olives, left out the hot sauce…delish.
I brought this to my friends, Hanukkah party, and it was a huge hit!
I’ve made these twice. They are delicious and will be my go to hors d’oeuvre to bring to the party. The second time I made 16 smaller sized rugelachs. Perfect 2 bite size. So easy and so good.
Made these for our family Christmakkah party and they were a big hit!
Super easy to make. I, too, had leftover pie dough and I looked for a recipe that had the same ingredients that I had on hand. I used fresh spinach ( didn’t have frozen). I also cut mine into eighths. Really tasty.
Soooooo perfect for New Years Eve with my hubby. Thanks Molly
This is AMAZING! I used garlic and herb feta. So easy! I only used one pie crust because I think the filling will be great on toasted English muffin or bagel, it’s a keeper!! (May add sun dried tomatoes next time)
I had a leftover store bought pie crust and nothing to do with it. Searched for a recipe….had all ingredients for this one. Glad we tried it! The family asked for them again the following week. Definitely adding to my list of go-to appetizers.