Phyllo Squares With Baked Egg Spinach And Cheese Recipes

SPINACH CHEESE PHYLLO SQUARES

Steps:

• Layer three phyllo sheets in a 13x9-in. baking dish coated with cooking spray, lightly spraying the top of each sheet with cooking spray., In a large bowl, combine the spinach, cheese, 2 eggs, parsley flakes and salt; spread over phyllo dough. Top with remaining phyllo sheets, lightly spraying the top of each sheet with cooking spray. Using a sharp knife, cut into 12 squares; cover and chill for 1 hour. , In a large bowl, beat the egg whites, milk and remaining eggs until blended; pour over casserole. Cover and refrigerate overnight., Remove from the refrigerator 1 hour before baking. Bake, uncovered, at 375° for 40-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

PHYLLO SQUARES WITH BAKED EGG, SPINACH, AND CHEESE

Steps:

• Preheat oven to 500 degrees. Wash spinach, leaving some water clinging to leaves. Cook in a large saucepan over medium-high heat, covered, stirring occasionally, until wilted, about 3 minutes. Drain in a colander. Let stand until cool enough to handle. Squeeze spinach to release as much liquid as possible. Finely chop, and transfer to a bowl. (You'll have 1/2 cup packed.) Add ricotta and feta. Season with salt and pepper. Stir in 1 egg.
• Melt butter in a saucepan over medium heat. Remove from heat; let solids sink to bottom. Skim foam. Carefully pour off clarified butter, discarding solids. Brush baking sheet with clarified butter.
• Cover phyllo with plastic wrap and a kitchen towel to keep it from drying out as you work. Remove 3 phyllo sheets, and layer on baking sheet, brushing each with clarified butter before topping with another sheet. Repeat brushing and layering with remaining 3 phyllo sheets to form a second stack on a work surface; cover with plastic wrap and a kitchen towel to keep from drying out.
• Place 6 evenly spaced dollops of spinach filling onto first phyllo stack, leaving a 2-inch border around each dollop. Make a well in the center of each filling mound. Crack 1 egg, and separate, reserving white. Carefully tip egg yolk into well of 1 filling mound. Repeat with remaining eggs.
• Whisk reserved egg whites and brush onto phyllo between mounds. Top with remaining phyllo stack. Press between filling mounds to seal. Using a pastry wheel, cut around filling mounds to form six 5 1/2-inch squares. Bake until phyllo is golden but yolks are still runny, 6 to 7 minutes. (Centers should still be soft when touched with the tip of your finger.) Serve immediately.

SPINACH CHEESE PHYLLO SQUARES

Steps:

• Layer three phyllo sheets in a 13x9x2-inch baking dish coated with nonstick spray, lightly spraying the top of each sheet with nonstick cooking spray.
• In a bowl, combine, spinach, cheeses, 2 eggs, parsley, and salt. Spread over phyllo. Top with remaining phyllo, again spraying each sheet.
• Using a sharp knife, cut into 12 squares; cover and chill for 1 hour.
• Beat egg whites, 2 eggs, and milk; pour over casserole. Cover and refrigerate overnight.
• Remove from the refrigerator 1 hour before baking. Bake, uncovered, at 375 degrees for 40-50 minutes, until a knife inserted in the center comes out clean and top is golden brown. Let stand 10 minutes before cutting.

SPINACH-TOMATO PHYLLO BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine first nine ingredients; set aside. , Spritz one sheet of phyllo dough with butter-flavored cooking spray. Place in an 8-in. square baking dish coated with cooking spray, allowing one end of dough to hang over edge of dish. Repeat with four more phyllo sheets, staggering the overhanging phyllo around edges of dish. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) , Spoon a third of the spinach mixture into crust. Layer with half of the tomatoes, another third of the spinach mixture, remaining tomatoes and remaining spinach mixture. Spritz and layer remaining phyllo dough as before. , Gently fold ends of dough over filling and toward center of baking dish; spritz with butter-flavored spray. Cover edges with foil. Bake 55-60 minutes or until a thermometer reads 160°. Let stand 15 minutes before cutting.

SPINACH CHEESE PHYLLO SQUARES

Steps:

• Layer three phyllo sheets in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, lightly spraying the top of each sheet with nonstick cooking spray.
• In a bowl, combine the spinach, cheese, 2 eggs, parsley flakes and salt; spread over phyllo dough. Top with remaining phyllo sheets, lightly spraying the top of each sheet with nonstick cooking spray. Using a sharp knife, cut into 12 squares; cover and chill for 1 hour. Beat egg whites, milk and remaining eggs; pour over casserole. Cover and refrigerate overnight.
• Remove from the refrigerator 1 hour before baking. Bake, uncovered, at 375 degrees F for 40-50 minutes or until a knife inserted near the center comes out clean and top is golden brown. Let stand for 10 minutes before cutting.

MOM'S SPINACH CHEESE SQUARES

Steps:

• Preheat oven to 350°F. Place melted butter in 13 x 9-inch baking dish; set aside.
• In large bowl, beat eggs, stir in milk. Stir in flour and baking powder until well blended. Stir in cheese, spinach and onion. Spoon egg mixture into baking dish.
• Bake 35 minutes or until center is set. Cool 30 minutes; cut into 6 rows by 4 rows. Serve immediately.

SPINACH AND CREAM CHEESE PHYLLO SQUARES

Steps:

• whip cream cheese until smooth.
• add in spinach, garlic powder, salt and pepper to taste.
• put 2 tbsp of butter in a 1/2 sheet pan.
• Unroll the phyllo dough and put half on the bottom of the pan.
• Spread the filling in an even layer and top with the other half of the phyllo dough. Cut into 24 squares and pour butter all over the top.
• Make a egg and milk mixture and pour over the butter and place in the oven at 350 for 25 mins or until lighty browned.

SPINACH AND SAUSAGE PHYLLO BAKE

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain. Cool slightly. Stir in roasted peppers, olives, mozzarella cheese and eggs.
• In medium bowl, mix Cheddar cheese, ricotta cheese and spinach.
• Unroll phyllo pastry; cover with plastic wrap or towel. Place 1 sheet of phyllo in ungreased 13x9-inch (3-quart) glass baking dish, folding to fit. Brush lightly with melted butter. Continue layering and brushing with butter 3 more sheets of phyllo.
• Spoon half of the sausage mixture over phyllo in baking dish. Layer and brush with butter 4 more phyllo sheets. Top with spinach mixture. Layer and brush with butter 4 more phyllo sheets. Top with remaining sausage mixture. Layer and brush with butter remaining 4 phyllo sheets. Score top of phyllo in diamond shapes.
• Bake 50 to 60 minutes or until puffed and golden brown. Let stand 5 minutes before serving.