Blue Brie Cheese And Spinach Roll Recipes

Steps:

• Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
• Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.

Steps:

• Cook the onions and garlic in the oil in a frying pan until tender.
• Squeeze out the moisture from the defrosted Frozen Spinach and add to the pan with the cream or Ricotta cheese. Season with the nutmeg, salt and pepper.
• Cook 3-4 minutes then cool. Scatter in the walnuts.
• Spread one sheet of phyllo pastry lightly with butter and place a second sheet on top. Repeat with a further 6 sheets of phyllo.
• Arrange half the spinach mixture down the center of the phyllo. Cut the Blue Brie into thick slices and place down the center. Arrange the remaining spinach on top.
• Roll up the pastry to enclose the spinach filling. Place the roll join-side-down on a greased baking tray. Brush the remaining sheets of phyllo with butter and arrange decoratively on top.
• Bake at 375°F for 40 minutes until golden and crispy.
• Serve warm or cold in thick slices.