Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Spinach-Feta Rugelach

Yield: 48 rugelach

The classic combination of spinach and feta shines in this twist on rugelach.

Ingredients

For the dough

  • 8 oz. cream cheese, softened
  • 4 oz. (8 Tbs.) unsalted butter, softened
  • 1/4 cup confectioners’ sugar
  • 11 oz. (2-1/3 cups) all-purpose flour; more as needed
  • 1/2 tsp. kosher salt

For the filling

  • 1 Tbs. olive oil
  • 2 packed cups baby spinach (3 oz.)
  • 1 clove garlic, finely chopped
  • 1/4 cup (2 oz.) feta
  • 1/4 cup Parmigiano-Reggiano, finely grated (about 1 oz.)
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. roasted red bell pepper, finely chopped

To finish

  • Nonstick cooking spray
  • 1 large egg, at room temperature
  • 1 tsp. whole milk

Nutritional Information

  • Calories (kcal) : 70
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 15
  • Sodium (mg): 70
  • Carbohydrates (g): 6
  • Fiber (g): 0
  • Sugar (g): 1
  • Protein (g): 1

Preparation

Make the dough

  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand-held electric mixer), cream the cream cheese, butter, and sugar on medium speed until light and fluffy, 2 minutes. Add the flour and salt, and then mix just until a smooth dough forms. Divide into 4 equal disks if making crescent shapes or 4 equal squares if making pillow shapes. Wrap in plastic and chill for 1 hour or up to overnight.

Make the filling

  • In a large skillet, heat the oil over medium heat. Add the spinach, and cook until wilted, 2 minutes. Transfer to a food processor, and add the feta, Parmigiano, and salt and pepper to taste. Pulse until coarsely chopped, scraping down the bowl as needed. Transfer to a small bowl, and then fold in the bell pepper with a silicone spatula. Let cool completely before using.

Fill, shape and bake the rugelach

  • Position a rack in the center of the oven, and heat the oven to 375°F. Line 2 large rimmed baking sheets with silicone baking mats or parchment lightly coated with cooking spray.
  • To shape crescents, remove one dough disk from the refrigerator, and place on a lightly floured work surface. Roll into a 9-inch circle. Spread one-fourth of the filling on the dough, leaving a 1/2-inch edge, and then slice into 12 wedges. Roll each wedge into a crescent shape from the outside edge in.
  • Alternatively, to make pillow shapes, remove one dough square from the refrigerator, and place on a lightly floured work surface. Roll the dough into an 8-inch square. Spread one-fourth of the filling on the dough, leaving a 1/2-inch edge at the top and bottom. Slice the square in half. Starting at a long end, roll each half into a cylinder from the outside in, and then cut each rolled half into six evenly sized pieces.
  • In a small bowl, whisk the egg and milk. Arrange 12 rugelach on one of the prepared baking sheets. Brush with the egg wash and bake until golden-brown, 16 to 21 minutes. Cool slightly before serving. Repeat with the remaining dough and filling.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options