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Dairy
Easy
30 Minutes
Diets 
Delicious appetizer or savory snack.
1 malawach round
1 egg, beaten
60 grams frozen spinach, defrosted and liquid squeezed out
1/2 cup ricotta cheese
1 and 1/2 tablespoons Ta’amti Classic Pesto sauce, divided
1/4 cup chopped Gefen Olives
freshly ground pepper
1 tablespoon olive dip
2/3 cup goat cheese
1 tablespoon fresh mint
1 tablespoon fresh basil
1 tablespoon zaatar, plus additional to sprinkle on top
1 tablespoon Ta’amti Classic Pesto sauce
1/2 cup grated cheese (I used a cheddar and mozzarella blend)
1/4 cup crumbled goat cheese
1 tablespoon chopped sundried tomatoes
2 tablespoons chopped Gefen Olives
fresh basil, chopped
sesame seeds, for garnish
Tuscanini Balsamic Glaze, if desired
Preheat oven to 375 degrees Fahrenheit.
Remove malawach round from freezer. As soon as it is a tiny bit thawed, roll it out on a heavily floured surface.
For option one – mix together spinach, ricotta, one tablespoon pesto, olives and pepper. Spread onto malawach gently. For option two – gently spread olive dip on malawach. Top with cheese, fresh herbs and zaatar. For option three – gently spread pesto on malwach. Top with cheese, sundried tomatoes, basil and olives.
Using a pizza slicer, cut malawach round into 12 “pizza slices”. Roll each one up, starting from the outside. Place on Gefen Parchment-lined baking sheet, brush with egg and garnish with remaining pesto (option one), zaatar (option two) or sesame seeds (option three).
Bake for 15–17 minutes, until lightly browned.
Serves: 12 rugelach
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