Monday, June 9, 2014

Spanokopita Swirls with Skordalia

1 pkg puff pastry
1 medium yellow onion, finely diced
4 oz feta cheese
4 oz cream cheese (Neufchatel) (room temperature)
1 1/2 c fine chiffonade fresh Spinach
Parmesan cheese for rolling

Instructions Preheat oven to 375 F

Line two baking sheets with foil & parchment on top.

Saute onion in olive oil until clear and just starting to caramelize.  Remove from heat and cool.

Blend cream cheese and feta in a food processor.  Add onion. Set aside.

Coat rolling surface with a light layer of Parmesan cheese.  Layout a sheet of puff pastry dough. Coat lightly to prevent rolling pin from sticking and roll until even - 1/8" - 3/16" thick.

Spread 1/2 of cheese mixture evenly, leaving 1/2" at one edge for sealing later.

Spread 1/2 of spinach evenly, again leaving 1/2" at one edge for sealing.

Start rolling from edge opposite the 1/2" uncoated edge.  Keep the roll tight and even.

Roll until the 1/2" edge is left.  Wet that 1/2" edge with water and finish rolling, sealing the roll.

Repeat for other sheet of pastry.

Place both rolls in the freezer on a tray with the seam edge down for 10-20 minutes.

Remove from freezer and slide into 1/2" thick disks with a serrated knife and place on covered baking sheets.

Bake for 10-20 minutes until pastry puffs and browns.

4-5 potatoes, peeled and cubed
6-10 cloves of garlic, pressed with a garlic press
1 c olive oil
1/4 c lemon juice

Boil potatoes in water until tender, drain.

Mash with a potato masher or ricer to a coarse texture.

Blend in garlic.

Put mixture in a food processor.  Pulse, slowly adding olive oil and lemon juice.  Mixture should remain coarse, but be well homogenized by pulsing.

Serve warm in a bowl with Spanokopita.

Can be served as a potato side dish as well.

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