Tapas Spanish Appetizers/Anne Wilson 2000

Tapas-Spinach, Leek and Pine Nut Rolls
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 40 minutes + 1 hour refrigeration 50 minutes 250 N/A 15g N/A 20g 7.5g 45mg


INGREDIENTS:
PASTRY: 1 cup all-purpose flour 1/2 cup whole wheat flour 1/4 teaspoon salt
1/4 cup olive oil FILLING: 1 lb young spinach 1/3 cup pine nuts
1 tablespoon olive oil 1 clove garlic, chopped 2 leeks, white part only, halved lengthwise and chopped
pinch ground cinnamon 1/3 cup dry bread crumbs 2 eggs, lightly beaten



1 To make the pastry, sift the flours and salt into a bowl, then return the husks to the bowl. Pour in the olive oil and rub in by lifting the flour onto one hand and lightly rubbing the other hand over the top. The mixture should start to clump together.
2 Make a well in the center and add 3-4 tablespoons water, mix by hand, then add enough water to form a firm supple dough that leaves the side of the bowl. Knead gently to bring together (it may not be completely smooth). Cover with plastic wrap and refrigerate for 1 hour.
3 To make the filling, trim the stems from the spinach and discard. Wash and shred the leaves. Heat a large skillet over medium heat. Add the pine nuts and cook, stirring, for 2-3 minutes, or until lightly browned. Remove from the pan.
4 Heat the oil in the pan, add the garlic and leeks and cook, stirring occasionally, over low heat for 10 minutes, or until golden brown and caramelized. Add the spinach and stir over high heat for 3-4 minutes, or until wilted and there is no liquid left in the pan. Transfer to a bowl to cool. Stir in the pine nuts, cinnamon, bread crumbs, almost all the beaten eggs (reserving about 2 teaspoons for glazing) and salt and black pepper to taste.
5 Preheat the oven to 425 F. Lightly grease a baking sheet. Divide the dough into two portions and roll out one portion to a 10-1/2 x 8 inch rectangle. Spoon half the filling lengthwise along one half of the pastry, leaving a 3/4 inch border. Fold the other half over to shape a long roll, then fold the edges over and crimp to seal. Place on the baking sheet and repeat with the remaining pastry and filling. Brush the rolls with the reserved egg and mark with the back of a knife into six portions, taking care not to cut through the pastry. Make two small slits somewhere on the markings, through the first layer of pastry, to allow steam to escape.
6 Bake the rolls in the center of the oven for 30 minutes, or until browned and risen slightly. Allow to cool for 10 minutes before cutting through the markings into portions. Serve hot or at room temperature.

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