Mushroom Goat Cheese Spanakopita Recipes

SPANAKOPITA

Steps:

• Preheat the oven to 400 degrees F.
• Cut phyllo in half long ways and cover with a damp paper towel.
• Mix goat cheese, pine nuts, rosemary, parsley and garlic thoroughly. Season with salt and pepper, to taste.
• Brush piece of phyllo with butter and lay out long ways in front of you. Place 1 tablespoon of cheese mixture at end closest to you, fold in half long ways. Begin folding into triangle, brushing with butter after each fold. Repeat with remainder of dough and bake on an ungreased sheet pan for 10 to 12 minutes.

GOAT CHEESE MUSHROOMS

Steps:

• Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. , Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.

EASY SPANAKOPITA APPETIZERS

Steps:

• Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.

SPANAKOPITA-STUFFED MUSHROOMS

Steps:

• Clean the portobellos with a dampened paper towel. Remove the stems and mince them.
• Lightly coat medium saute pan with a film of olive oil. Add leeks and the minced mushroom stems and saute over medium heat until wilted, about 10 minutes. Add spinach, garlic and dill and season with a VERY light amount of salt (remember, the feta will add more salt later) and pepper. Cook a further 5 minutes. Remove from heat and cool. While cooling make bechamel sauce.
• Preheat oven to 410F (210C). Oil a pan large enough to hold the mushrooms.
• Bechamel Sauce: Melt butter in small saucepan over medium-low heat. When melted, add flour and cook, whisking constantly, for 2-3 minutes. If flour looks like it's starting to brown, remove from heat and continue whisking for time stated. Add milk, a dash of salt to taste and nutmeg. Bring to a boil, whisking constantly, and boil for 2 minutes, until thick.
• Add 4 tblsps of the bechamel sauce to the spinach mixture, along with the beaten egg and the crumbled feta and mix well.
• Brush the mushrooms with oil and fill the cavities with equal amounts of the spinach filling, flattening the tops of the mounds slightly. Give the bechamel sauce a whisk if it has started to develop a 'crust' and dollop equal amounts of the bechamel over each mushroom (do not worry if the bechamel doesn't dribble down sides at this point - it will during baking).
• Place mushrooms in bottom third of preheated oven and bake for 30 minutes. The bechamel should start to get brown patches on it - if it's browning too quickly, loosely cover with aluminum foil and continue baking.
• Enjoy!

SPANAKOPITA TAQUITOS WITH GOAT CHEESE TOMATO DIPPING SAUCE #RAGU

Steps:

• To make filling,.
• 1. Add spinach into a large microwavable bowl along with 1/4 cup water. Microwave on high for 3 minutes until wilted.
• 2. Cool completely, transfer to a clean kitchen towel, wrap and squeeze well to get all the moisture out. Set aside.
• 3. Heat 3 tablespoons vegetable oil in medium non-stick skillet until shimmering.
• 4. Saute onion, garlic and cauliflower over medium heat for about 10 minutes until golden brown and cooked.
• 5. Add cayenne pepper powder, coriander powder and salt , stir for 1 minute.
• 6. Add spinach and saute for 2 minutes.
• 7. Transfer to a medium bowl, mix in 4 eggs and bread crumbs.
• To make taquitos.
• 1. Stack tortillas , wrap in a clean damp dish towel. Microwave until warm , about 1 minute.
• 2. Beat 2 eggs in a small bowl .
• 3. Working with one tortilla at a time, spread 3 tablespoons of filling over half of a tortilla and brush egg wash over the remaining half. Roll tightly starting from the filling side.
• 4. Place seam side down on a plate, cover with a another damp towel.
• 5. Repeat with remaining tortillas.
• 6. Heat 2 cups oil in a medium skillet to 350 degrees over medium heat.
• 7. Place 6 tortillas , seam side down, fry until golden brown on all sides (about 5-7 minutes, turning often).
• 8. Drain on paper towels, repeat with remaining taquitos.
• To make dipping sauce,.
• 1. Transfer RAGU SAUCE and goat cheese into a medium sauce pan.
• 2. Heat over low flame , stirring often until cheese is melted.
• Serve taquitos with dipping sauce.
• makes 4 servings as light meal.

SPANAKOPITA WITH HALLOUMI

Steps:

• Combine flour, baking powder, and salt in a bowl. Add oil, egg, and yogurt. Add milk gradually until a smooth, pliable dough forms that does not stick. Form into a ball, cover in plastic wrap, and place dough in the refrigerator to rest for about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Oil a glass baking dish.
• Bring a large pot of water to a boil. Add spinach and cook for 1 minute. Drain and let cool.
• Heat oil in a large skillet over medium heat. Add onion and cook until transparent, 3 to 5 minutes. Remove from heat and let cool.
• Chop cooled spinach and combine with onion in a bowl. Add feta cheese, Cheddar cheese, then halloumi cheese. Season with salt and pepper. Add eggs.
• Take dough from refrigerator and knead on a clean surface. Divide into 2 pieces, 1 slightly larger than the other. Roll out larger piece of dough to cover bottom and sides of the prepared baking dish, using your hands to stretch the dough.
• Spread filling into dough-lined baking dish. Roll out remaining dough to fit and place on top of filling. Pinch sides to enclose filling. Cut a cross on top and brush lightly with milk.
• Bake in the preheated oven until golden on top and risen, about 45 minutes.