Hey friends! I wanted to do some fusion dish with spinach. ( I bought a ton of spinach, so trying to finish before going for my first vacation with my baby. I am super excited 😀 !! ) I made Spinach Mushroom rolls! I got inspired by the spinach lasagna and palak paneer. Those are two familiar dishes. So here is how I composed it. I used the ingredients of the filling of spinach lasagna i.e., spinach, mushrooms and ricotta and then I used spices used in palak paneer i.e., paprika and garam masala and I came up with the idea of Spinach Mushroom rolls. You may ask why I did an appetizer using ingredients of two main course dishes….We are in december….it is cold and all we like to do is to eat junk….so instead of something like french fries or onion rings I thought I would opt for this. Though this has cheese, we serve 3 or4 pieces per serving which contains around 1/2 tbsp of cheese. Doesn’t that sound good. We are having some healthy junk 😉 !!
Here is what we’ll need :
- Spinach – 2 cups. (Puree it and keep it aside)
- Mushrooms – 3/4 cup (minced)
- Artichoke heart – 1 (minced)
- Garlic pods – 2 large (minced)
- Seranno pepper – 1/2 (minced)
- Spring onion bulbs – 1/4 cup
- Ricotta cheese – 2 tbsp
- Sour cream – 1/2 tbsp
- Cumin seeds – 1 tsp
- Salt – to taste
- Paprika – 1/2 tsp
- Garam masala – 1/2 tsp
- Oil / Butter – 1 tsp
- Butter spray/ oil spray
- Phyllo sheets thawed – 4
How to make it :
- Preheat the oven at 350 F.
- Place a pan on medium heat and add the oil / butter.
- Then add cumin seeds. Once the start sizzling add minced garlic and serrano pepper.
- Let them fry till garlic becomes golden brown.
- Then add mushrooms, and don’t close the lid because we don’t want the stuffing to be mushy.
- Fry it for a couple of minutes till the mushrooms change the color a little bit.
- Add minced artichoke heart and fry for a minute.
- After that add Ricotta cheese and sour cream and mix everything well.
- Now add salt, paprika, garam masala and mix everything well.
- Lastly add spinach puree and fry for a minute. Don’t let this mixture cook for too long else spinach will loose its color.
- Now remove from the heat and keep it aside.
- Place a phyllo sheet on the working surface. Spray butter/ oil spray and place another sheet on top of it
- Cut the sheets vertically and spray butter/ oil spray again.
- Place 1 tbsp of mixture horizontally at the end of the first set of phyllo sheets and roll the sheet along with the mixture till the end.
- Now it will look like a little log.
- Cut it into 2 equal parts and place it on a baking sheet.
- Repeat this process for rest of the sheets and finally we end up with 16 pieces.
- Spray the butter/ oil spray on all the rolls before placing them in the oven.
- Put them in the oven for around 15 minutes till the phyllo becomes golden brown and flaky. Time may vary depending on the oven.
- Once done remove it from the oven and serve them hot with ketchup / ranch.
- The filling can be made in advance for a party. But I don’t think it is a good idea to wrap the stuffing in phyllo sheets and keep them for a long time before baking them. As the phyllo sheet is thin and soft it might become soggy very easily.
- My version of this recipe is mild. I don’t like it when the food is too spicy. So if you think you need more spice, just add some more paprika and garam masala before removing it from heat, but do taste it before adding in more spice.
Eat healthy! Live happy!