xiaoxl/recipe_data huggingface dataset:
Lemon Sesame Bars With Raspberry Glaze


Ingredients:
vegan margarine, sugar, white whole wheat flour, toasted sesame seeds, lemon, zest of, lemon juice, salt

Directions:
Preheat oven to 350F and line an 8" loaf pan with greased foil.
Cream together the margarine and sugar.
Add the flour, sesame seeds, lemon zest, lemon juice and salt, stirring well.
Spread into the loaf pan and spread with the jam.
Bake for 25 minutes. Cool in the pan, then lift out with the foil and cut into bars.
Diet Soda Pop Brownies


Ingredients:
character(0]

Directions:
Mix ingredients.
Pour into an 8 x 8 glass baking dish.
Cook at 350 degrees for about 30 or 40 minutes or until tooth pick comes out clean.
Optionally dust with powdered sugar.
Pork Chops With Goat Cheese and Caramelized Onion


Ingredients:
red onion, butter, olive oil, chicken broth, chicken broth, fresh lemon juice, brown sugar, garlic, olive oil, salt, black pepper, flour, butter, heavy cream, fresh parsley

Directions:
Preheat oven to 350°F.
Melt 1 tbsp butter in 1 tsp olive oil in medium sized, oven proof sauce pan over medium/medium high heat.
Add red onion. Let cook, stirring constantly for 20 minutes.
While onions cook, mix 1 1/2 tsp lemon juice, 1 tsp brown sugar, 1 tsp minced garlic, the 2 tbsp chicken broth and 1 tbsp olive oil in a small bowl.
Add 2 tbsp of chicken broth to onions at a time, letting sizzle and cook away. Repeat until no broth remains.
Butterfly pork chops and sprinkle inside and out with salt and pepper.
Spread goat cheese evenly inside each pork chop, leaving room around edges.
Once onions are brown and caramelized, add a spoonful of onions to top of goat cheese in each pork chop. There will be onions remaining in the pan. Add lemon mixture to pan with onions and simmer, scraping down the sides of the pan.
Close pork chops and dust with flour. If you are having trouble keeping them together, use toothpicks or mini skewers. However it is better if you can work without, as the escaped goat cheese comes in handy in the sauce later!
Melt 1 tbsp butter in skillet over medium heat and cook pork chops for 2-3 minutes on each side, until seared and brown.
Put pork chops and any drippings into the pan with the simmering onion/lemon mixture and place in oven.
Cook for 20-25 minutes, depending on the thickness, or until cooked through but still tender.
Remove pan from oven and place back on medium low heat. Remove pork chops and whisk in heavy cream and let come to a bubble. Add parsley. Spoon over pork chops and enjoy!
Yummy Pineapple Beef Steak Marinade
Category: side-dish
By kelsey

This marinade is delicious.  I was just messing around in the kitchen and came up with this!  Enjoy!

Ingredients:
¾ cup Worcestershire sauce
⅔ cup pineapple juice
2 tablespoons packed brown sugar
⅓ cup olive oil

Directions:
Mix together the Worcestershire sauce, pineapple juice, brown sugar, and olive oil in a bowl. Marinate the meat of your choice for 1 to 2 hours, and cook as desired.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 3/4 cup marinade

Calories: 70.5
Fat: 5.2 g
Saturated fat: 0.7 g
Carbohydrates: 6.3 g
Sugars: 4.5 g
Sodium: 143.7 mg
Gorgonzola Salad Dressing / Dip


Ingredients:
gorgonzola, mayonnaise, sour cream, lemon juice, dried parsley, garlic, white pepper

Directions:
Mix all ingredients together with hand mixer., Refrigerate to blend flavors., Use as dip or salad dressing.
Cabbage and Mushroom Soup


Ingredients:
vegetable broth, onions, garlic cloves, cabbage, potatoes, dried thyme, cayenne pepper, black pepper

Directions:
Heat 1/4 cup broth in large saucepan. Add onions, mushrooms and garlic, sauteeing till onions are soft, 3 minutes.
Add all remaining ingredients. Bring to a boil, reduce heat and simmer for 45 minutes.
Double Chocolate Frozen Fudge Pops
Category: desserts
By ying

Make frozen fudge pops without a packaged pudding mix. I like using Tovolo popsicle molds. My sons likes the rocket shape.

Ingredients:
½ cup white sugar
2 tablespoons cornstarch
2 tablespoons cocoa powder
2 ½ cups whole milk
1 teaspoon vanilla extract
1 tablespoon butter
¼ cup miniature semisweet chocolate chips

Directions:
Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes. Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm, about 4 hours.

Prep time: 10 mins
Cook time: 5 mins
Total time: 4 hrs 35 mins
Yields: 8 frozen fudge pops

Calories: 144.9
Fat: 5.7 g
Saturated fat: 3.4 g
Carbohydrates: 22 g
Sugars: 19 g
Dietary fiber: 0.7 g
Protein: 2.9 g
Cholesterol: 11.4 mg
Sodium: 41.8 mg
Pork Medallions With Mustard-Caper Sauce


Ingredients:
butter, shallot, low sodium chicken broth, capers, Dijon mustard

Directions:
Using meat mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren't an even 1/2 inch]. Sprinkle with salt and pepper.
Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate.
Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minute. Season to taste with salt and pepper and serve.
Meyer Lemon Custard Cups


Ingredients:
sugar, sugar, all-purpose flour, salt, eggs, lemon juice, lemon peel, creme fraiche, sour cream

Directions:
Preheat oven to 350 degrees.
Butter eight 3/4 cup ramekins or custard cups. Whisk 1/2 cup plus 2 tbsp sugar, flour, and pinch of salt in medium bowl to blend.  Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended.
Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny].
Divide custard equally among prepared ramekins.  Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cups until golden brown and set on top (cakes will be slightly soft in center], about 27 minutes.
Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. Can make one day ahead.
Using electric mixer, beat creme fraiche in medium bowl until softly whipped.
Run small knife aoround each custard cake to loosen. Invert each cake onto plate. Place dollup of creme fraiche atop or alongside cakes and serve.
Lemon Bubble Bread


Ingredients:
sugar, water, milk, sugar, salt, butter, eggs, all-purpose flour, lemons, rind of, mace, butter

Directions:
In large mixing bowl soak yeast with the 1 tsp sugar in the lukewarm water for 10 minutes.
Scald milk; remove from heat and add salt, butter (first amount] and 1/2 cup sugar.
Stir well and cool to lukewarm.
Sift and measure flour.
Add lukewarm milk mixture to risen yeast liquid along with 2 cups of the flour.
Beat well, add eggs and beat well again.
Add 3 1/2 cups more flour and beat as well as you can.
Reserve remaining 1/2 cup flour for flouring the board later.
Cover and let rise in a warm place for 1 hour or until double in bulk.
Mix together in a small bowl, remaining 3/4 cup sugar, grated rind and mace.
Punch down dough, turn out onto floured board and knead 100 times.
Divide in half.
Shape each half into an 18 inch long rope and cut into 18 pieces (to make 36 pieces total].
Generously butter a large bundt pan.
Shape pieces of dough into round smooth balls.
Place in bottom of pan in rings.
Before starting the next layer, brush each layer generously with melted butter and sprinkle with some of the sugar-rind mixture.
End with melted butter and sugar- rind mixture.
Let rise until above rim of pan.
Bake in preheated 350F degree oven for 35-40 minutes.
Watch to make sure top doesn't get brown too quikly.
Cover with foil if necessary.
Cool for 5 minutes.
Loosen sides with a long knife and lift out of pan.
West Coast Chicken with Kiwi Salsa


Ingredients:
boneless skinless chicken breasts, cilantro leaf, salt, garlic, ground black pepper, kiwi fruits, yellow bell pepper, strawberry, red onion

Directions:
Whisk together vinegar, orange juice concentrate, oil, cilantro and salt.
Remove 2 tbsp of mixture and set aside for salsa dressing.
Add garlic and pepper to remaining mixture for marinade.
Place marinade in a 1-gallon sealable plastic bag or shallow glass dish with chicken; turn to coat.
Let stand 20- 30 minutes; turn chicken occasionally.
Meanwhile, prepare salsa.
Peel kiwi.
Cut crosswise into 1/4" thick slices; stack slices and cut into quarters.
Toss kiwi in reserved dressing with pepper, strawberries and red onion.
Set aside.
Heat charcoal 30 minutes until coals are covered with a light layer of gray ash, or heat gas grill 10 minutes with lid closed.
Grill chicken 5- 7 minutes per side over medium coals (375 degree grill surface temperature].
Remove from grill when a meat thermometer inserted horizontally into the thickest part of the the breasts reads 160.
Serve chicken with salsa, black beans and french bread.
Vegetable Chicken Stew


Ingredients:
boneless skinless chicken breasts, zucchini, onion, green beans, peas, chicken broth, white beans, water, butter, garlic clove, fresh parsley, salt, pepper, thyme

Directions:
In a large saucepan, melt butter on med-hi heat.
Toss in the onions and garlic and parsley and sizzle until limp and a bit browned.
Add spices, zuchinni, potatoes, carrots, chicken chunks, water and chicken broth.
Cook on medium for 20-30 minutes.
Turn heat to low, add peas and green beans and let simmer about 10 minutes.
Add white beans just before serving.
Love it!
Nat's Easy Sangria


Ingredients:
red wine, diet ginger ale, orange, orange

Directions:
Mix the wine, O.J. and ginger ale.
Slice orange and throw inches.
Serve on ice, garnish with sliced fruit.
Note: I keep frozen berries (raspberries and strawberries] in the freezer, and often throw some of those in too!
Enjoy!
Easiest Ham Stock


Ingredients:
ham, celery, onions, water

Directions:
Cook ham & use meat for meals for ~ a week.
Take remaining ham & cut most of it off the bone, leaving some to cook with the stock.
To a large pot add ham bone, 3 stalks of celery washed & snapped in half, 2 onions, skin on, chopped in half, & 5 quarts of water (or enough to cover ham bone].
Bring to a boil.
Reduce heat to a simmer, let simmer for 3 hours, stirring occasionally.
Remove ham bone, celery, & onion from stock.  Discard celery & onion.
Pick meat off of ham bone & set aside.  Discard bone.
Put meat back into stock & put into refrigerator to allow fat to congeal on the surface.
Once fat is solid on the surface, remove & discard it.
Reheat stock.
Sterilize 5 quart jars & heat lids/bands.
Prepare pressure canner.
Once jars are sterilized, fill with stock (& remaining ham bits], leaving 1" headspace.
Clean jar rims & apply tops & bands.
Place in pressure canner & apply pressure canner lid.
Heat until a steady stream of steam has been produced for 10 minutes.
Place jiggler on top at 10 lbs. & once it starts rocking back & forth allow cans to cook for 25 minutes.
After 25 minutes remove canner from heat & let cool until pressure vent falls.
Remove jiggler.
Wait 10 minutes.
Remove lid & take jars from canner.
Set on a clean, dry, flat surface & allow to cool for 24 hours.
Remove bands, wipe jars down, and put away.
Banana Cream Cheese Bread


Ingredients:
cream cheese, sugar, butter, banana, eggs, flour, baking powder, baking soda, walnuts

Directions:
Mix together cream cheese, sugar and butter until smooth., Add eggs and bananas and mix well., Combine dry ingredients and add to wet and mix until blended., Fold in nuts., Pour into greased and floured 9x5 loaf pan., Bake at 350 degrees for 1 hour and 10 minutes., Cool in pan for 10 minutes before moving to cooling rack., Serve warm or cool.
Rice  Bread Pudding 1998


Ingredients:
cooked white rice, eggs, salt, granulated sugar, nutmeg

Directions:
Butter a 8 x 8 inch pan or a pan large enough to hold amounts., Mix all ingredients together, and sprinkle with additional nutmeg if desired., Bake  one hour at 350 degrees.
Sweet and Spicy Bacon


Ingredients:
brown sugar, cayenne pepper, black pepper, bacon

Directions:
Set oven to 350 degrees.
In a small cup stir together brown sugar, cayenne and black pepper.
Arrange the bacon slices on a large broiler pan and place on the second-lowest oven rack.
Bake for 18-20 minutes.
Turn the slices over and sprinkle with spiced sugar mix.
Place back in the oven and continue baking until crisp and brown (about 15-20 minutes more].
Remove and transfer to paper towels.
Lower Fat Raisin Bran Muffins


Ingredients:
unsweetened applesauce, egg, water, whole wheat flour, brown sugar, baking powder, ground cinnamon

Directions:
Preheate oven to 400°F
Spray 12 (2.5 inch] muffin cups with nonstick spray or use paper muffin cups.
In a large bowl, stir together cereal, applesauce, egg, and water.
Let stand 5 minutes, then stir to break up cereal.
Add remaining ingredients; stir to combine.
Divide evenly among muffin cups.
Bake 15-20 minutes.
Cool slightly, and remove from muffin cups.
The Best Steamed Asparagus
Category: side-dish
By JOHN KARST

This is the best way to cook asparagus to enjoy it's flavor.  It comes out absolutely perfect. For the wine, we recommend Pinot Grigio.

Ingredients:
1 pound fresh asparagus spears, trimmed
¼ cup white wine
2 tablespoons butter

Directions:
Place asparagus in a microwave-safe dish. Pour in wine, and dot with pieces of butter. Cover loosely, and cook in the microwave on High for 3 minutes, or until bright green and tender. Allow the dish to stand 5 minutes before serving.

Prep time: 3 mins
Cook time: 3 mins
Total time: 11 mins
Yields: 4 servings

Calories: 86.4
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 4.8 g
Sugars: 2.2 g
Dietary fiber: 2.3 g
Protein: 2.6 g
Cholesterol: 15.3 mg
Sodium: 43.9 mg
Mince & Tatties


Ingredients:
beef mince, onion, olive oil, carrot, peas, boiling potatoes

Directions:
In a good sized pan (non-stick is best] heat up some oil, chop up the onion, and stir fry.
Break up the mince, and place in the pan.
Stir until brown.
Make up the brown gravy (see packet for directions! LOL].
Add the gravy to the mince, and start to simmer.
Chop up the carrots (as much/little as you want] and add to the mix.
Pour in some peas.
Add salt (we use low sodium]& pepper, stir and simmer the mixture for about 20 minutes.
Peel and chop the potatoes, and boil for about 20 minutes, adding some salt.
Serve and enjoy.
Also great if served with some boiled cabbage or Brussels sprouts.
Spicy Chipotle Bean Dip


Ingredients:
olive oil, onion, minced garlic cloves, chipotle chiles in adobo, ground cumin, dried oregano, adobo sauce, salsa, Rotel tomatoes & chilies

Directions:
Heat oil in medium saucepan over medium high heat. Add onions, garlic and chipotle pepper. Stir and saute 5 to 7 minutes or until onion softens.
Add cumin, oregano and adobo sauce (if using], stirring to awaken herb flavors, about 2 minutes.
Reduce heat to medium and stir in refried beans. Splash salsa or Rotel around beans and stir to combine.
Reduce heat to low and continue to cook beans, stirring occasionally, until warm throughout, 5 to 10 more minutes. Serve with tortilla chips for dipping.
Asian Ginger Grill Marinade
Category: side-dish
By Don

This delicious Asian marinade is delicious on anything grilled! Use as marinade up to 24 hours prior to cooking a grilled meat, or simply douse the meat just before grilling.

Ingredients:
⅓ cup soy sauce
¼ cup rice vinegar
2 tablespoons honey
2 tablespoons sesame oil
2 teaspoons minced garlic
1 tablespoon grated fresh ginger root
1 tablespoon chopped green onion or shallot
1 tablespoon raw sesame seeds
½ teaspoon ground pepper

Directions:
Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 cup

Calories: 80.4
Fat: 5.3 g
Saturated fat: 0.8 g
Carbohydrates: 7.9 g
Sugars: 6 g
Dietary fiber: 0.4 g
Protein: 1.3 g
Sodium: 802.7 mg
Pb, B, and L (Peanut Butter, Bacon, and Lettuce) Sandwich (A BLT


Ingredients:
lettuce, bacon, creamy peanut butter

Directions:
Spread desired amount of smooth peanut butter on one side of each of 2 slices of toasted white bread.
Layer lettuce leaves and crisp bacon.  Put both sides of toast together to make a sandwich.
Flan De Naranja/Orange Flan


Ingredients:
granulated sugar, water, lemon juice, cayenne pepper, sugar, orange, zest of, eggs, heavy cream

Directions:
Preheat oven 350 degrees.
Make Caramel, melt 1/2 cup sugar, water, lemon juice, cayenne over low heat 8-10 minutes without stirring. Gently tilt pan off heat to distribute color evenly as sugar caramelizes. When Sugar reaches a uniform color golden brown/light amber immediately remove from heat.
Pour caramel into 4 individual custard cups, tip the molds side to side until there is an even coating of caramel over the bottom and half up sides.
Grind almonds in food processor.
Add remaining sugar, zest, eggs. Process until smooth.
Add cream and OJ, process to mix.
Let the froth subside before pouring into cups.
Bake in water bath, covered until flan is set. Test by inserting blade of knife into the center of the custard. If it comes out clean -- done.
Set aside to cool before unmolding.
Instant Pot® Chocolate Cherry Cheesecake
Category: desserts
By thedailygourmet

This decadent chocolate cherry cheesecake is made extra creamy by using Greek yogurt. The crust is prebaked and the cheesecake is then steamed in the Instant Pot®.

Ingredients:
6 ounces chocolate cookie crumbs
cooking spray
2 tablespoons melted butter
2 (8 ounce) packages cream cheese, at room temperature
2  eggs
⅔ cup white sugar
½ cup vanilla and honey Greek yogurt, at room temperature
2 tablespoons cornstarch
1 tablespoon black onyx cocoa powder (from Savory Spice Shop®)
¼ cup miniature semisweet chocolate chips
½ cup morello cherries, sliced in half and drained

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Pulse the chocolate wafers in a blender until finely ground. Spray the bottom of a cheesecake pan with cooking spray. Pour crumbs into the bottom of the pan and pour melted butter on top. Mix and lightly press crust over the bottom of the pan and slightly up the edges. Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove from oven and cool completely. Combine cream cheese, eggs, sugar, yogurt, cornstarch, and cocoa powder in a bowl; beat with an electric blender until creamy. Fold in mini chocolate chips. Pour some of the cheesecake filling into the cooled crust. Top with a handful of sliced morello cherries. Repeat layers until all cherries and filling have been added. Pour 1/2 cup of water into a multi-functional pressure cooker (such as Instant Pot®). Add an elevated rack and set cheesecake pan on top of the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 31 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid. Remove cheesecake and let cool. Cover and refrigerate before serving, 8 hours to overnight.

Prep time: 20 mins
Cook time: 50 mins
Total time: 9 hrs 40 mins
Yields: 1 6-inch cheesecake

Calories: 444.8
Fat: 28.9 g
Saturated fat: 16.7 g
Carbohydrates: 41 g
Sugars: 27.6 g
Dietary fiber: 1.5 g
Protein: 8.5 g
Cholesterol: 117.3 mg
Sodium: 332.1 mg
Pasta with Chicken and Mushroom Alfredo Sauce
Category: uncategorized
By Tess DeFevers Ehling

We like this pasta with chicken and mushroom Alfredo sauce as-is but you can tweak it any way you like by adding or taking away anything. I sometimes add peas. Serve with garlic or any good crusty bread. Good stuff!

Ingredients:
cooking spray
2 (6 ounce) skinless, boneless chicken breast halves
1 (16 ounce) package spaghetti
½ cup salted butter
2 cups sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 (8 ounce) package cream cheese, softened
2 cups heavy cream
salt and ground white pepper to taste
¾ cup grated Parmigiano-Reggiano cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray, place chicken breasts in the pan, and cover with a lid or foil. Bake in the oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and shred with 2 forks. While the chicken is roasting, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Melt butter in a frying pan over medium heat. Add mushrooms and onion; saute until tender, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Reduce heat to medium-low and add cream cheese; stir until melted. Whisk in heavy cream and season with salt and pepper. Add Parmigiano-Reggiano cheese, reduce heat to low, and simmer until all combined and creamy, about 3 minutes. Don't simmer for to long or over high heat; the sauce can break down and become curdled instead of creamy. Drain pasta and add to sauce with shredded chicken.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 702.3
Fat: 47.4 g
Saturated fat: 28.9 g
Carbohydrates: 46.6 g
Sugars: 2.6 g
Dietary fiber: 2.2 g
Protein: 23.2 g
Cholesterol: 173.6 mg
Sodium: 327.9 mg
Spanakopita


Ingredients:
frozen chopped spinach, green onions, garlic cloves, olive oil, cottage cheese, feta cheese, Philadelphia Cream Cheese, pine nuts, nutmeg, dried dill, mint, oregano, pepper, eggs, phyllo dough, unsalted butter

Directions:
To make the filling:
Make sure to thaw phyllo the night before in the fridge!
Thaw and drain spinach, squeezing with your hands to get most of the liquid out. You can use fresh if you prefer ( just steam, drain & chop ] Toast pine nuts in small pan until light golden brown, set aside. Add green onions & garlic to same pan and fry in a bit of olive oil until soft. Add garlic last so it doesn't burn.
Add spinach, cooled green onions & garlic cream cheese, feta,(mash these two cheeses together if you wish] pine nuts,cottage cheese, egg yolks, nutmeg, dill, mint, oregano and pepper. Mix thoroughly.
Beat egg whites until stiff and fold into spinach mixture'.
Melt butter.
To assemble:
Keep phyllo covered with a damp tea towel at all times!
Take one sheet and using a pasty brush, cover with melted butter. Top with another sheet of phyllo and cover that with butter. Using your hands to spread the butter is messy but makes the process go much faster.
Working quickly, use a pizza cutter and cut into four long strips.
Starting at the end close to you, add a tablespoons of filling and fold over, fold over sides then roll up tightly, tucking sides in as you go. You might need to use some melted butter for 'glue'.
Don't worry if it tears, just patch with butter and keep rolling.
Place on rimmed ungreased or parchment lined baking sheet, seam side down. Brush with more butter and pierce each one with a sharp knife two or three times.
Bake in the center of a 350* oven for 20 minutes or until crisp and golden. Let cool on racks.
These are a great make ahead appetizer- freeze and reheat as many as you need. You may need another package of phyllo depending on how much filling you use or make mini tarts with the leftover filling.
I like to mash the feta and cream cheese together so they are nicely mixed together.
You can forget the fussy rolls and use the filling to make a traditional  Spanakopita  pie.