From Jean Margul, a co-chair of the St. Louis Jewish Book Festival: This recipe came from a very dear friend from Quincy, Ill., Edith Berkowitz. She served it one day when we were at her home for mah jongg. And, I loved it! And, now, I’ve been making it ever since. I serve it as an appetizer or as a side dish. They are pretty and freeze well.

Recipe: Spinach Roll-Ups

Ingredients

2 sticks butter

½ tsp baking powder

1 cup sour cream

2 cups flour

2 packages frozen chopped spinach thawed 

16 oz cream cheese (at room temperature)

2 eggs

2 packages Knorr vegetable soup mix

Directions

Preheat oven to 400 degrees.

Cream butter.  

Add baking powder and sour cream. Mix until smooth. Slowly add flour and mix until smooth.  

Refrigerate dough for at least an hour.

Cook spinach according to directions and drain.

In a mixer, whip cream cheese until smooth and add soup mix, eggs and spinach (add while spinach is still warm). Blend well.

Divide dough in quarters.  Roll out into an 8-inch by 14-inch rectangle on a well floured board. 

Take ¼ of the spinach mixture and place lengthwise onto dough.  Fold dough into a log roll pinching seams.  

Continue with the rest of the dough and spinach mixture until there are four roll ups.

Place on jellyroll pans and bake until golden brown, 30-45 minutes.  

Remove from oven. Slice to serve.