Looking for more bite-sized goodness? Try our Parmesan Clusters or delicious Waldorf Wraps!
1 1/2 cup Spinach, raw, packed
1/3 cup Cranberries, dried
1 cup California walnuts, chopped, divided
2 tbsp Garlic and Herb Cream Cheese
3 each Filo Pastry Sheets
2 tbsp Butter, melted
2 sprigs Rosemary leaves, finely chopped
Preheat the oven to 400 degrees F. Line a large baking tray with baking parchment.
Microwave the spinach for 2-3 minutes until just wilted, squeeze out the excess liquid and chop. Mix the spinach with the cranberries, walnuts and cream cheese in a large bowl and season. Brush 1 sheet of pastry with butter and lay another sheet on top, repeat with the remaining sheet. Spread the spinach filling evenly over the pastry and roll up from the long edge into a long sausage shape. Brush all over with butter and roll in the remaining finely chopped walnuts mixed with the rosemary. Cut into 16 pieces and place on a large tray, bake for 15 minutes until golden.
Sweet corn and spicy chiles makes for a fun take on the classic elote, Mexican street corn on the cob. Go with yellow corn for a more vibrant colored dip.
Delight in the refreshing flavors and textures of this salad, featuring crispy bacon, juicy grapes, tangy red onion, and crunchy walnuts, all brought together with a luscious poppy seed dressing, creating a harmonious blend of savory, sweet, and nutty goodness.
Savor the bold flavors of this plant-based, air-fried, buffalo cauliflower and walnuts; an irresistible and zesty appetizer bursting with flavor and crunch.
