Thursday, November 22, 2012

Spinach and Sun-dried Tomato Pinwheels

Ah, Thanks giving day! A true foodie holiday. My immediate family and I went over to my aunt's on my mom's side and had our feast there. But before going, I asked my mom (same morning, of course): What are we supposed to bring? She tells me a vegetable dish and an hors d'oeuvres tray. When I ask what vegetable and hors d'oeuvres, she said sweet potato and pickles (respectively). I had a minor panic, knowing that neither of those would be the options my aunt was looking for. Sure enough, when my mom called over to see if sweet potato would be an acceptable vegetable substitute, someone else had already been assigned the task of brining the sweet potato side, so I quickly whipped up these little guys for hors d'oeuvres and a ratatoulli (which ended up becoming a south-west vegetable fry, because chili-ready diced tomatoes != diced tomatoes).

In the end, it all worked out. Everyone loved the pinwheels, so much so that I didn't end up taking any of these little guys home (probably for the best, given all the days of over-eating unhealthy foods to come). With these, I substituted in toasted blanched almonds, chopped finely because my parents' pinenuts had gone bad, but it worked out quite well! Feel free to make said substitution yourself. I didn't happen to have scallions on hand (as my dad doesn't like onions of any kind), but they would definitely make this appetizer pop.

I hope everyone got to enjoy their family and good food this Thanksgiving holiday, and bon appetit!

Spinach and Sun-dried Tomato Pin-wheels
from cook and be merry


3 eggs
1.5 cups milk
1/2 tsp salt
1/2 tsp pepper
10 oz. fresh spinach
1 cup finely minced scallions (I omitted)
olive oil

16 oz. cream cheese, room temperature
1/2 cup finely chopped fresh basil
1 Tbs vodka
2 tsp. grated lemon zest
4 cloves garlic, minced
1/4 tsp pepper
1/2 cup sun-dried tomatoes in oil, drained and minced
3 oz (1/2 cup) toasted pine nuts, roughly chopped

1. Heat a skillet over medium-heat. Add about 1 Tbs. of oil, and saute spinach until completely wilted. Remove from pan and finely chop.
2. Whisk together eggs, milk, 1/2 tsp salt, and 1/2 tsp pepper.  Whisk in minced spinach.
3. Heat a pan (or multiple) on medium-low heat, add a little bit of oil to coat the pan, and add 1/4 cup batter. Swirl around to evenly coat the pan. Cook the crepe until the crepe stays together enough to be flipped, then flip and cook until the other side has set. Place to the side on a plate and repeat with remaining batter.
4. Mix together all filling ingredients.
5. Take a crepe, spread 1/4" thick filling across the top, and roll together. Place on a plastic wrapped tray and repeat with remaining crepes and filling.
6. Cover finished rolls with more plastic wrap and chill for an hour to over-night.
7. When ready to serve, take out and slice slightly diagonally (if desired), munching on the ends as you go, and place pin-wheels on a platter. Serve cold or room temperature.

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