Baked Brie Spanakopita Recipes

BAKED BRIE WITH ROASTED GARLIC

Baked Brie with Roasted Garlic image

"The garlic is mellow and sweet in this recipe," says Lara Pennell of Mauldin, South Carolina. "I never fail to get compliments when I serve this as a first course-even brie-haters are converted!"

Provided by Taste of Home

Categories Appetizers

Time 1h20m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 whole garlic bulb
1-1/2 teaspoons plus 1 tablespoon olive oil, divided
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 round loaf (1 pound) sourdough bread
1 round (8 ounces) Brie cheese
1 loaf (10-1/2 ounces) French bread baguette, sliced and toasted
Red and green grapes

Steps:

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1-1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. , Meanwhile, cut the top fourth off the loaf of bread; carefully hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread. , Cool garlic for 10-15 minutes. Reduce heat to 375°. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil. , Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.

Nutrition Facts :

GREEK SPINACH BAKE

Greek Spinach Bake image

Spanakopita is the Greek name for this traditional dish featuring spinach and feta cheese. You can serve it as a side dish or meatless main dish. My dad and I used to fight over the last piece. -Sharon Olney, Galt, California

Provided by Taste of Home

Categories Dinner Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 cups 4% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
8 ounces crumbled feta cheese
6 tablespoons all-purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
4 large eggs, lightly beaten

Steps:

Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.

Nutrition Facts : Calories 262 calories, Fat 13g fat (7g saturated fat), Cholesterol 178mg cholesterol, Sodium 838mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.

BAKED SPANAKOPITA PASTA WITH GREENS AND FETA

Baked Spanakopita Pasta With Greens and Feta image

This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds - a mellow one, a peppery one and a fresh herb or two - to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long.

Provided by Ali Slagle

Categories dinner, casseroles, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt and black pepper
4 cups chopped spinach, Swiss chard or other mild greens (tough stems removed)
4 cups chopped arugula, watercress or other peppery greens
1 cup chopped fresh dill or parsley leaves and tender stems, or a combination
6 scallions, trimmed and thinly sliced, whites and dark green parts separated
1 pound tubular or curvy pasta, like rigatoni or fusilli
2 tablespoons unsalted butter
4 garlic cloves, peeled and thinly sliced
8 ounces cream cheese (1 cup), cut into 1/2-inch cubes
4 ounces mozzarella, grated (1 cup)
4 ounces crumbled feta (1 cup)

Steps:

Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.

BAKED BRIE SPANAKOPITA

Baked Brie Spanakopita image

Provided by Geoffrey Zakarian

Categories appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 cup thawed frozen spinach, squeezed of excess water using a clean towel
1/4 cup crumbled feta cheese
1/4 cup ricotta cheese
1/4 cup thinly sliced scallions
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped garlic
Kosher salt and freshly cracked black pepper
1 12- to 16-ounce wheel brie cheese
3 sheets frozen phyllo dough (14 by 18 inches), thawed
1 stick unsalted butter, melted
Toasted bread or crackers, for serving

Steps:

Preheat the oven to 400 degrees F. Combine the spinach, feta, ricotta, scallions, parsley and garlic in a bowl. Season with salt and pepper.
Cut the brie in half horizontally. Place the spinach filling in the center of the cheese and top with the other half.
Lay 1 phyllo sheet on a work surface and brush with the melted butter. Lay another sheet on top and turn it slightly, keeping the center point. Brush with butter. Repeat with the last sheet. Brush with butter. Place the brie in the center of the phyllo and wrap in the phyllo, twisting the top to close. (It?s OK if the dough tears a little.)
Brush the phyllo with more butter and transfer to a rack set on a baking sheet. Bake until golden brown, about 20 minutes. Allow to rest on the rack for 15 minutes before serving. Serve with bread or crackers.

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