{"id":657,"date":"2017-10-26T12:27:01","date_gmt":"2017-10-26T18:27:01","guid":{"rendered":"http:\/\/olivereats.ca\/?p=657"},"modified":"2017-10-28T10:57:53","modified_gmt":"2017-10-28T16:57:53","slug":"spinach-party-wheels","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2017\/10\/26\/spinach-party-wheels\/","title":{"rendered":"Spinach Party Wheels"},"content":{"rendered":"<p>Thanks for the original recipe (#1) to Jean Hamilton!\u00a0 This recipe can be made with 2 different fillings, depending on your taste.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<p>2 Sheets of rolled puff pastry, thaw in fridge overnight<\/p>\n<p>1 pkg (bag) of frozen chopped spinach, thaw in fridge overnight<\/p>\n<ul>\n<li class=\"ingredient\">FILLING #1`(other ingredients)<\/li>\n<li class=\"ingredient\">1\/4 c Dijon mustard<\/li>\n<li class=\"ingredient\">8 large slices of proscuitto<\/li>\n<li class=\"ingredient\">1\/2 c shredded Mozzarella cheese<\/li>\n<li class=\"ingredient\">1\/4 c grated parmessan cheese<\/li>\n<li class=\"ingredient\">OR<\/li>\n<li class=\"ingredient\">FILLING #2 (other ingredients)<\/li>\n<li class=\"ingredient\">1\/2 c white onion, finely chopped<\/li>\n<li class=\"ingredient\">3 tbsp olive oil<\/li>\n<li class=\"ingredient\">2 tbsp of dried dill<\/li>\n<li class=\"ingredient\">1 tsp celery salt<\/li>\n<li class=\"ingredient\">dash of pepper medley<\/li>\n<li class=\"ingredient\">1\/2 tsp nutmeg<\/li>\n<li class=\"ingredient\">3\/4 c crumbled Feta cheese<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Open the package of spinach and squeeze the water out of the spinach.\u00a0 Heat in a frying pan to remove as much water as possible otherwise pastry will be soggy.<\/li>\n<li class=\"instruction\">Working one sheet of puff pastry at a time, roll out to 10&#8243; x 10&#8243; square.<\/li>\n<li class=\"instruction\">FILLING #1 INSTRUCTIONS<\/li>\n<li class=\"instruction\">Spread pastry with 1\/2 the mustard.<\/li>\n<li class=\"instruction\">Arrange 1\/2 the proscuitto in a single layer over top.<\/li>\n<li class=\"instruction\">Arrange 1\/2 the spinach over top the prosciutto.<\/li>\n<li class=\"instruction\">Sprinkle 1\/2 the cheese over top.<\/li>\n<li class=\"instruction\">FILLING #2 INSTRUCTIONS<\/li>\n<li class=\"instruction\">Saute&#8217; onion in oil in a frying pan till translucent.<\/li>\n<li class=\"instruction\">Add spinach and cook on low heat until mixture is quite dry.<\/li>\n<li class=\"instruction\">Remove from heat and add seasonings.\u00a0 Allow to cool.<\/li>\n<li class=\"instruction\">Sprinkle 1\/2 spinach mixture on pastry followed by 1\/2 of Feta cheese.<\/li>\n<li class=\"instruction\">REST OF INSTRUCTIONS<\/li>\n<li class=\"instruction\">Lightly brush the top border with water.<\/li>\n<li class=\"instruction\">Start at the bottom and roll up the pastry ensuring it seals well against the moistened edge.<\/li>\n<li class=\"instruction\">Repeat the filling with second piece of puff pastry.<\/li>\n<li class=\"instruction\">Wrap the rolls in plastic wrap and refrigerate until firm&#8230;at least 1 hr.<\/li>\n<li class=\"instruction\">Preheat oven to 425F.<\/li>\n<li class=\"instruction\">Place parchment paper on cookie sheets.<\/li>\n<li class=\"instruction\">Remove plastic wrap from roll.\u00a0 Using a very sharp knife, cut roll into 1\/2&#8243; pieces.\u00a0 Place on cookie sheet.<\/li>\n<li class=\"instruction\">Bake until golden&#8230;about 12 &#8211; 15 minutes.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to <a href=\"http:\/\/website.com\">WEBSITE <\/a>for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Thanks for the original recipe (#1) to Jean Hamilton!\u00a0 This recipe can be made with 2 different fillings, depending on your taste.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[8],"tags":[],"class_list":["post-657","post","type-post","status-publish","format-standard","hentry","category-appetizers"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-aB","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/657"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=657"}],"version-history":[{"count":2,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/657\/revisions"}],"predecessor-version":[{"id":661,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/657\/revisions\/661"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}