Feta Spinach Rugelach

I was inspired by King Arthur's BakeAlong to make rugelach. I also saw King Arthur's blog suggestion to make savory rugelach, and I thought feta spinach rugelach would be tasty. They are!

Ingredients:

Dough:

• 1 cup small-curd cottage cheese
• 1 cup butter, cut in small chunks and at room temperature
• 2 cups all purpose flour 
•  2 tablespoons grated romano cheese

Filling:

• 4 ounces small-curd cottage cheese
• 4 ounces crumbled feta cheese, crumbled
• 4 ounces shredded mozzarella cheese
• 4 ounces marinated artichokes, drained and roughly diced
• 6 ounces fresh or frozen baby spinach
• 1/2 tsp garlic powder
• 1/4 tsp. red pepper flakes (optional)
   

Instructions:

1. Whir 1 cup cottage cheese in food processor 5 or 6 pulses until mostly smooth.
2. Add flour, and give 5 or 6 pulses.
3. Add butter and romano cheese, pulse a few times until the dough starts to come together in chunks.
   (Mine formed a rough ball.)
4. Divide dough into 3 balls. Flatten into disks. 
5. Wrap each disk in plastic wrap - either freeze until firm enough to roll, about 10 minutes, or let firm up for an hour or more in refrigerator.
   (I found the overnight refrigerator dough was easier to roll out.)
6. Cook spinach in microwave to 2 minutes on high. Let cool, then wrap in paper  towel and squeeze out water.
7. Mix up filling - whir the 4 ounces of cottage cheese in food processor 5 or 6 pulses until mostly smooth.
8. Add in feta and mozzarella cheeses as well as artichokes, pulse 5 or 6 items.
9. Sprinkle garlic powder and red pepper over cheeses, and distribute spinach on top.
10. Pulse together cheeses and spinach until evenly combined.
    (It can still be somewhat chunky as long as it is spreadable.)
11. Working one piece at a time, flour work surface and dough disk.
1. Roll out each disk to 11 to 12 inch round. 
2. Spread 1/3 of filling mix over the dough.




3. Cut each round into 16 wedges. Starting at wide ends, roll up wedges. 
4. Bend ends in, forming crescents. Place on Silpat sheet or parchment paper on a heavy baking sheet. 




12. Lightly spray each rugelach with cooking spray. Sprinkle with a little extra romano cheese.
13. Let firm up about 5 minutes in the refrigerator.
14. Bake until cooked through and light brown, about 25 to 30 minutes. 
15. Cool on a wire rack - serve warm or room temperature.

Carole's Notes:

Oh, I really liked these. Feta and spinach and artichokes and round food.

Dough recipe adapted from https://www.kingarthurflour.com/recipes/rugelach-recipe and my Cottage Cheese Rugelach Cookies
and the filling was adapted from my Spanakopita Bites.