Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Roll-ups with Spinach, Feta, and Olives

By , from the Culinate Kitchen collection
Serves 4 to 6
Total Time 30 minutes
Yield 8 to 12 roll-ups

Introduction

The beauty of roll-ups is that they can be made ahead of time and served later without suffering. To avoid soggy sandwiches, first layer the bread with the cream cheese and make sure all your ingredients are as dry as possible. Year around, I opt to make these with roasted red peppers (those in a jar are just fine); tomatoes make a nice addition in the summer when they are ripe and plentiful.

Ingredients

6 oz. cream cheese (low-fat is fine)
4 oz. feta cheese, patted dry (sheep’s-milk feta is best)
¼ cup Kalamata olives, pitted, patted dry, and chopped
1 Tbsp. dried oregano, freshly crumbled
4 fresh lavash breads, each 9-inches-by-12-inches in size
1 bunch fresh spinach, washed and dried
4 roasted red peppers, patted dry and thinly sliced
½ small red onion, peeled and thinly sliced
4 tomatoes, thinly sliced (optional)

Steps

  1. In the bowl of a food processor or a medium bowl, place the cream cheese, feta cheese, olives, and oregano. Pulse or mix until just blended. If the cream-cheese mixture seems soupy, set it in the fridge to firm up for a couple of hours.
  2. To prepare the lavash, dampen a dish towel or several paper towels and layer the lavash between layers of these barely damp towels. Set aside.
  3. To prepare each roll-up, lay flat one of the lavash breads and spread with a quarter of the cream-cheese mixture, leaving a half-inch border clear. Place a layer of spinach leaves over the cream cheese, then a layer of red peppers, onions, and tomato slices (if you are using them).
  4. Starting on one side, roll up the sandwich, tucking in ingredients if necessary while you roll. Once the sandwich is rolled up like a burrito, trim off the ends and cut the whole roll into halves (or thirds). Repeat with remaining lavash and ingredients. Serve or package for later, tightly wrapping each sandwich in plastic wrap.

Notes

Look for lavash bread in the bread section of your grocery store, or at Trader Joe’s. Wraps, pita bread, or tortillas can be substituted, though tortillas yield a chewier texture.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

Welcome to the Culinate archives

An update

Please explore our recipes and stories.

Subscribe