Easy make-ahead New Year’s Eve snacks

Don’t want to be stuck in the kitchen when you have guests? These crowd pleasers can be made ahead of time, so all you need to do is reheat and entertain.

Spanakopita rolls transform a Greek favourite into a bitesized snack. Crisp phyllo pastry encloses a warm, cheesy spinach filling, featuring ricotta, feta, and cream cheese.

Pear and ginger are a classic flavour pairing. Together with vanilla and brown sugar, they form the sweet and spicy filling in buttery Gingered Pear Tarts.

Using only three ingredients, Rocky Road Bark is a snap to make. The recipe can be adapted for different nuts and candies; you can even try adding dried fruit and/or cereal for one-of-akind gifts for your loved ones.

SPANAKOPITA ROLLS

• ½ cup finely chopped onion

• 1 tbsp olive oil

• 1 pkg (10 oz / 300 g) frozen chopped spinach, thawed and squeezed dry

• 8 oz (250 g) ricotta cheese

• 4 oz (125 g) cream cheese, softened

• 4 oz (125 g) feta cheese, crumbled

• 1 egg, beaten

• ¼ tsp (1 mL) dill weed

• Dash of nutmeg

• Dash of freshly ground pepper

• 15 sheets phyllo pastry

• 1 cup butter, melted

DIRECTIONS

In a large frying pan over medium heat, sauté onion in oil until tender. Reduce heat to low and add next 4 ingredients (spinach through feta cheese). Remove from heat and blend in egg and seasonings. Brush 1 sheet of phyllo pastry with butter. Top with 2 additional sheets of phyllo, brushing each sheet with butter. Spoon about ½ cup (125 mL) spinach filling into a 1 ½ inch (3.75 cm) wide strip down long edge of pastry.

Roll up pastry, jelly-roll fashion, to enclose filling. Place roll, seam side down, on a greased cookie sheet. Brush with butter. Repeat procedure with remaining filling, pastry and butter to make 4 more rolls. Freeze rolls for 30 to 40 minutes. Using a sharp knife, slice rolls into 1 inch (2.5 cm) pieces. Place pieces, seam side down, on a greased cookie sheet. Bake at 350F (180C) for 15 to 20 minutes or until golden brown. Serve warm. Baked rolls may be frozen for up to 1 month.

Thaw in refrigerator before reheating. Makes 6 dozen rolls.

GINGERED PEAR TARTS

• 5 cups sliced quartered peeled pears

• ½ cup packed golden brown sugar

• 3 tbsp finely chopped candied ginger, divided

• 2 tbsp fresh lemon juice

• 2 tbsp salted butter, melted

• 2 tsp vanilla

• 4 tsp cornstarch

• 24 frozen unbaked tart shells (3 inch)

• 2 cups sweetened whipped cream, optional

DIRECTIONS

Preheat oven to 375F.

Combine pears, brown sugar, 2 tbsp candied ginger, lemon juice, butter and vanilla in a medium bowl. Add cornstarch and toss to coat.

Place tart shells on a large rimmed baking sheet. Spoon about 3 tbsp pear mixture into each tart shell.

Bake, switching position of pans halfway through baking for evening browning, until pastry is golden brown and filling is bubbly, about 30 to 35 minutes. Cool tarts completely on a rack. Top with a dollop of whipped cream and sprinkle with remaining 1 tbsp candied ginger, dividing evenly. May be frozen for up to 2 weeks.

Makes 24.

Cook’s Note : Whipping cream doubles in volume when whipped. To get 2 cups sweetened whipped cream, place 1 cup whipping cream, 2 tbsp icing sugar and 1 tsp vanilla in a chilled stand mixer bowl. With the whisk attachment, beat whipping cream mixture until stiff peaks form.

ROCKY ROAD BARK

• 4 cups (1 L) dark chocolate-flavoured dipping wafers

• 2 cups chopped walnuts

• 2 cups miniature marshmallows

DIRECTIONS

Line a jelly-roll pan with nonstick foil. Melt dipping wafers in a large heavy saucepan over low heat, stirring frequently until smooth. Remove from heat and cool for 5 minutes. Gently stir in walnuts and marshmallows. Pour mixture into prepared pan and spread evenly. Refrigerate for 1 hour or until firm. Break bark into pieces. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 6 weeks. Makes about 1 ¾ pounds (0.875 kg).