I think it’s safe to say that everyone like spinach. There’s really not much to complain about it; it’s delightfully green, full of vitamins and almost infinitely malleable in cooking. Most of us plant-munchers are always looking for a new way to add spinach to our meals, so when Meghan found these cute little spinach Florentine rolls, I immediately wanted to test them out S+S-style. It was easy enough, really - just swap out the butter and feta for non-dairy versions, change some amounts to optimize the dough-to-filling ratio, and here we are. Perfect single-serving veggie rolls, ideal for party or game appetizers, or for weekend meal-prep (they reheat as well as pizza).
I again used this quick-rise pizza dough recipe (GF option here)
3 shallots, finely chopped
3 cloves garlic, minced
2 T. olive oil
16 oz. fresh spinach (two 8 oz. bags), washed
½ C. tofu feta (recipe here, halved)
½ t. salt
3 T. toasted pine nuts
2 T. non-dairy butter, melted
Non-dairy cheese or nutritional yeast for topping (optional)
Prep time: 40 min.
Cook time: 20-25 min.
Yield: 12-16 muffin-sized rolls
-Prepare the tofu feta by following the recipe linked; set aside while you assemble the rest of the ingredients.
-Preheat oven to 375 F.
-Prepare the dough by following the recipe linked.
-While the dough rises, chop the shallots and garlic and heat 2 T. of olive oil in a large pan on medium-high.
-Place the pine nuts on a rimmed baking sheet in the oven for 8-10 min or until beginning to turn golden brown.
-Sauté the shallots and garlic for 2-3 min. then add the spinach; if you can’t consume garlic, substitute an extra 1/2 t. of dried oregano here.
-Stir spinach continuously as it wilts, making sure it cooks evenly, 2-3 min.
-Place spinach mixture in a colander or strainer to cool and drain; you will most likely need to hand-squeeze to liquid out once it's cooler.
-If you haven't already removed the pine nuts from the oven, they should be ready at this point. Let cool on a plate or bowl.
-Roll the dough out to a ~10”x14” rectangle on a well-floured surface.
-Ring out the spinach mixture and spread evenly on the dough.
-Drain the feta and crumble by hand over the spinach, followed by the pine nuts and salt.
-Roll up the dough along the shorter side and cut into 1½-2” rolls, then lay each carefully into oiled muffin tins.
-Sprinkle a bit of non-dairy cheese shreds and/or nutritional yeast on top of each. Brush or drizzle melted vegan butter over the top of each and bake for 20-25 min. or until golden and a light press on the middle section is firm.
-Remove from the oven, let sit for a few minutes, then remove from muffin pans and cool on a rack.
There will likely be more than 12 rolls - I bake the extras on a flat baking stone, which cooks them a tad faster since their sides are exposed to the heat. I suppose you could bake all of them on baking stone, but using the muffin pans help the rolls maintain a tighter shape and keep the edges from drying out too fast.