Last Sunday was the NFL’s Super Bowl (in which my hometown’s team squandered their lead in the last few minutes of the game, but it’s just a sport so whatever). My husband and I had a couple friends over – not so much to watch the game, but rather to watch the kitten bowl, play games, and eat snacks. Snacks that included Molly Yeh’s spinach & feta rugelach (i.e. spinach-feta filling wrapped in pie dough).
The recipe: Spinach and feta rugelach
Difficulty level: Moderate
Time: ~1 hour (longer if you make a pie dough from scratch)
Spinach-feta rugelach are essentially a spinach-feta filling rolled in pie dough. In her recipe, Yeh says that you can either use store-bought pie dough, or make your own dough from scratch using a recipe of your choice. I made dough from scratch using this recipe for buttery pie crust. Making your own pie crust in advance makes this recipe more time-consuming, especially since some pie crusts require a chilling period in the fridge.
So, once you make your pie dough (or thaw your frozen pie dough), you prepare a spinach-feta filling on the stove. You then roll out your pie-dough into a 1/4″-thick circle, spread a thin layer of spinach-feta filling over it, cut the circle into 8 slices, and roll up each slice. I found it difficult to roll out the pie dough into a perfect circle (how do bakers make this look so easy?), but luckily the rugelach can still turn out nicely even if the dough wasn’t rolled perfectly. Once you have your rugelach rolled, you brush them with an egg wash and bake them.
Once they are baked, the rugelach are absolutely delicious: the pie dough is buttery and flaky, while the filling is cheesy and deliciously seasoned. I do have mixed feelings about using such a buttery pie recipe, though. While the buttery taste and flaky texture are lovely, I found the buttery flavor a bit too overpowering. I think that a plainer dough would have allowed the flavor of the filling to come through a bit more. If I were to make this again (and I don’t know if I will, because it was a lot of work), I would probably use a less buttery pie dough.
- If you follow the recipe exactly, you will end up with more filling than you can put in your rugelach. Don’t try to overfill the rugelach! The filling is delicious on its own, so you can save the leftovers for something else (perhaps an omelette).
- It is so hard to roll out perfectly round pie dough. But because you end up cutting and rolling the pie dough anyway, it doesn’t really need to be perfect.
- When you roll your rugelach, some spinach-feta filling will be exposed. This is fine! It won’t leak out.