Flaky, golden pastries filled with creamy spinach? Sign. Us. Up. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/382oZO1 Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Spinach and Feta Rugelach RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 1 hr 15 min (includes cooling time) Active: 45 min Yield: 16 pieces Ingredients 10 ounces frozen chopped spinach 2 tablespoons unsalted butter 1 small onion, finely chopped Kosher salt and freshly ground black pepper 2 to 4 cloves garlic, minced 2 tablespoons all-purpose flour, plus more for dusting 3/4 cup crumbled feta 3 tablespoons heavy cream 1 teaspoon lemon juice A few shakes hot sauce One 14.1-ounce box refrigerated rolled pie crusts (2 crusts total) or 2 homemade rounds pie dough 1 large egg yolk, beaten with a splash of water Flaky sea salt, for sprinkling Directions Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper. Set the frozen spinach out on a plate at room temperature to soften slightly. Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired. Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling. Lightly brush the tops with egg wash and sprinkle with sea salt. Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GirlMeetsFarm #FoodNetwork #SpinachandFetaRugelach Molly Yeh's CHEESY Spin on Rugelach | Girl Meets Farm | Food Network https://youtu.be/NpJtGyIcKCk
