Spinach and feta rugelach from Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm (page 77) by Molly Yeh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • racheljmorgan on February 20, 2022

    Missed opportunity to use other cooked greens and call them arugalach

  • Agaillard on July 02, 2020

    Just made this with goat cheese instead of feta (which was a bit of a waste given it was quite a fancy farmhouse St Maure cheese but I realised midway through that my feta hadn't waited for me to go bad). Is really great and tasty, although I was having difficulty mastering the crescent shape with this topping - so kind of made up my own pocket shape. Otherwise was good and comforting. Took a while to cook though and would have been better with puff pastry - I am not sure what pie crust is, I used shortcrust/pate brisee.

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