Pistolettes á La Grecque

A hot Cajun sandwich with a savory Greek twist. Pistolette rolls are palm-sized, brown and serve bread rolls. If you can't find them at your local market, use a good French type bread roll.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 1 (10 ounce) package frozen chopped spinach, cooked and squeezed dry
• 1  tablespoon bacon drippings
• 1⁄2 small onion, chopped (1/4 cup)
• 1  small garlic clove, minced
• 2  tablespoons  toasted pine nuts
• 2  ounces feta cheese, crumbled (or cheese of your choice)
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon white pepper
• 1⁄8 teaspoon ground cayenne pepper
• 1  tablespoon butter
• 1  tablespoon all-purpose flour
• 1⁄4 cup half-and-half (milk may be substituted)
• 3  slices lean bacon, cooked crisp and crumbled
• 12  pistolettes bread  rolls
• 1⁄4 cup flour
• 1⁄4 cup water
•  vegetable oil, for deep-frying (optional)

Directions

1. Chop cooked and drained spinach in food processor; set aside.
2. Heat bacon drippings in heavy skillet and saute onion until tender; add garlic and cook 2 minutes.
3. Add spinach, pine nuts and feta cheese. Season with salt, white pepper and cayenne. Stir well and heat through.
4. In a separate skillet, melt butter over medium heat.
5. Gradually add flour, stirring constantly. Slowly add half-and-half and continue cooking until bubbly; taking care not to allow mixture to brown.
6. Add spinach mixture, stir and heat until well blended.
7. Add bacon pieces and remove from heat.
8. To prepare Pistolettes, cut off one end, about 1/2-inch thick, and set aside.
9. Poke a hole in the cut end of the roll using your finger or the handle of a wooden spoon.
10. Be careful not to push the handle through the far side, causing a hole in the roll because the filling will fall out.
11. Slowly and gently rotate the handle, pushing the inside walls of the bread toward the outside, forming a hollow shell for the filling.
12. Spoon the spinach mixture into the opening, gently pushing down with the wooden handle. Mix the remaining flour and water until a soft paste-like consistency forms.
13. Use this "paste" to glue the end slice to the filled Pistolette.
14. Stuffed Pistolettes may be baked at 400F until golden brown, or dropped into cooking oil heated to 350F until browned.
15. Drain fried pistolettes on paper towels; serve hot.