Serendipitous simple spinach swirls

I was not expecting to make this week’s dish, but I just happened to have all but one of the ingredients on hand. So, one Sunday morning before a get-together with friends, I whipped together spanakopita-like spinach swirls.

Spinach swirls ingredients.

And they’re a real Frankenstein’s monster of my previous sheet pan recipes.

I had left over one sheet of puff pastry from the sausage “sandwich” I made earlier this year. I had bought a gigantic block of feta for the chicken meatballs, because it called for the brine too, and had quite a bit leftover. I had the basic idea of what it’d take to make it work from when I actually did make spanakopita. We even just happened to have dill around for some reason, and everything but spinach is a regular pantry item. So, I sought spinach.

While I made this frantically, because as usual I was running late for said get-together, it was super simple and comes together quick. Mine didn’t look as pretty as a similar-ish recipe on the back of the puff pastry box but still tasty.

My only issue is I took the back-of-the-box advice to brush on an egg wash on the dough before baking, which was fine, but it made the swirls stick to the pan, so I wish I had used parchment paper for easy cleanup. Oh, and I probably should’ve strained the spinach a bit. Other than that, simple and delicious.

So simple and so delicious.

Here’s what I did:

Ingredients

  • 1 (10 oz.) package frozen chopped spinach, thawed
  • 1 sheet puff pastry
  • ~1 c. crumbled feta (I’d bet a 4 oz. container of crumbled feta would be a fine amount)
  • ½ c. Parmesan, shredded
  • 2 eggs, divided
  • 2-4 cloves garlic, to taste
  • Salt and pepper, to taste
  • Dill, to taste
  • Flour, for rolling pastry dough

Directions

Heat oven to 325 degrees. Line a large rimmed sheet pan with parchment paper.

Squeeze out water from handfuls of spinach and place in a large bowl. Add feta, Parmesan, garlic, 1 egg, salt, pepper, and dill to the spinach, and stir well to combine.

Place a small handful of flour on a clean surface, and unroll the puff pastry sheet. Sprinkle with more flour, and then roll out to about 12 inches by 10 inches or so.

Place the spinach mix along the long side of the puff pastry. Roll up like a jelly roll. Cut into about 12 slices.

Place face up on the lined sheet pan.

Mix together the remaining egg with about 1 T. of water. Stir the egg wash on the edges of the puff pastry to coat.

Bake for 12 to 15 minutes until the puff pastry is golden brown, and enjoy!

Meatballs offer reason to stay on hell site

I’m not saying anything profound when I acknowledge that social media, especially Twitter, when first introduced seemed like a great way to connect with people and now seems like a place to witness the worst of people and an endless scream of nonsense opinion.

So, now that I don’t need to check in on it for work I have been trying to avoid it in order to lower my blood pressure and increase my sanity. Of course, the news for the past 6 months (since I left media) has not always made that easy, and the *cough* president-created *cough* immigration crisis of the past couple weeks has been important enough to pay attention, no matter how awful.

But that doesn’t make it any easier day after day to click onto Twitter.com each day.

One tweet last week gave me hope, however. A reason to stay on it, besides being witness to the horrors that each day unfold.

Some wonderful human being posted out of the blue a delicious-looking, semi-healthy sheet pan recipe just as I was feeling like I was out of novel ideas and wanted to try something new.

Of course, because it’s a hell site that has introduced new people into my stream that I don’t even follow I now can’t find said wonderful human being. But thankfully Google still works well enough that I could find the Bon Appetit recipe for chicken meatballs with chickpeas and cherry tomatoes and get it made this week.

Chicken meatballs with chickpeas and tomatoes ingredients.

I feel faintly like an idiot because we checked three stores to get one of the main ingredients, harissa, which I’ve previously purchased online but was optimistic enough to assume I could find it in a college town. The fourth store had it. Thank you, Fresh Thyme!

So, that ingredient might be harder to find but the wonders of the Internet mean it’s never truly inaccessible. I’d say it could be substituted but it really ties the whole thing together. I’m sure another spicy paste or even some sort of sauce would work, but it’d just not be the same.

Other than our runaround, though, the recipe was super simple, cooked quickly, and was quite simply as delicious as it looked when I first heard about it.

That’s a spicy (and tasty) meatball.

Here’s what I did, mostly sticking to the recipe:

Ingredients

  • 3-6 T. harissa paste (varies based on how spicy you want it/how spicy the harissa tastes, as it comes in mild and spicy varieties)
  • 1 large egg
  • ½ c. panko
  • 8 oz. feta in brine, crumbled (this was also hard to find — thank you, Pammel Grocery — but I’m sure if necessary water could be substituted for brine)
  • ⅔ c. chopped parsley, divided (I didn’t measure, just used up the small bunch)
  • 6 T. olive oil, divided
  • 3 cloves garlic, divided
  • Salt and pepper, to taste
  • 12 oz. ground chicken (if it comes in a 1 lb. package, that’s what the recipe calls for, but my hippie organic stuff is smaller, but I found I didn’t need to manipulate the recipe to make 12 oz. work just fine)
  • 1 pint cherry tomatoes, halved if large
  • 1 (15 oz.) can chickpeas, rinsed and drained

Directions

Heat oven to 400 degrees and place a rack in the top of the oven.

In a large bowl, mix together the egg, panko, ¼ c. feta brine (or water), half the crumbled feta, half the parsley, 2-4 T. harissa, and 2 T. olive oil until well blended. Add in the 2 of the garlic cloves, salt, and pepper.

Add the chicken and work with your hands until just mixed.

Spread tomatoes and chickpeas on a rimmed sheet pan. Add 2 T. olive oil, 1-2 T. harissa, and any additional salt and pepper.

Grease hands and roll out meatballs into about 16 golf-ball size, and place on the sheet pan between the chickpeas and tomatoes.

Bake meatballs until cooked about halfway, about 12 to 15 minutes. Increase the heat to broil, and bake for another 8 to 10 minutes, rotating once if necessary, until the meatballs are cooked, the tomatoes lightly charred, and some chickpeas are semi-crisp. (If your broiler is on the bottom of the oven, then move your sheet pan there, but I was fortunate to just bump up the temp and leave the sheet pan.)

Meanwhile, mix together the remaining feta, parsley, and 2 T. olive oil in a small bowl. Add in the remaining garlic clove, and stir until all combined.

Once meatballs are done, let rest for a few minutes, and then sprinkle the feta mixture on top, and enjoy!