MINI PHYLLO QUICHE CUPS
We love these Mini Phyllo Quiche Cups! These tasty breakfast bites are ready to scarf in just 15 minutes! We make them at least once a week and my daughter begs for them.
Provided by Jenn Laughlin - Peas and Crayons
Categories Breakfast
Time 15m
Number Of Ingredients 20
Steps:
- Pre-heat oven or toaster oven to 385°F.
- Line a baking sheet with foil or parchment paper and group the cups very close together so they don't fan out into fillo discs as they cook. I use a small baking sheet when I'm only making a few and a large one when we're making these for a family brunch!
- Use cooked veggies if you prefer them soft, or grab your favorite raw veggies if you like the crunch. I usually have a boatload of leftovers in my fridge so I love using them up in these little breakfast bites! I consider it foodie upcycling, hah!
- Whisk together your egg and half and half [see below for subsitutions] very well and set aside. I use a little hand-cranked mixer on mine but you can do this by hand as well. Whisking til frothy will help this pour the easiest for ya!
- Line the bottom of each fillo cup with your mix-ins then use a spouted measuring cup to pour the egg into each cup. For sure grab a spouted measuring cup to do your pouring, it'll help control how much egg goes into each phyllo cup!
- Top with cheese and your favorite toppings.
- Bake on the center rack for 10-11 minutes.
Nutrition Facts : Carbohydrate 2 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 25 mg, Sodium 28 mg, Sugar 1 g, Calories 31 kcal, ServingSize 1 serving
SPANAKOPITA PHYLLO CUPS
These spanakopita phyllo cups are the perfect appetizer for your dinner party. The flaky phyllo cups hold a flavorful filling made of fresh spinach, herbs, feta, and ricotta cheese. They would make a beautiful addition to your holiday table.
Categories Appetizers
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 °F, 180 °C. Make the filling: Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined. Add the scallions and beat until combined. While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated. Mix everything together with a spatula and set aside. Make the phyllo cups: Brush two muffin tins with melted butter. Place 6 sheets of phyllo (one at a time) on a clean work surface and drizzle melted butter between each sheet and some butter on top of the top sheet. Cut 12 (4-inch) squares. Tuck each phyllo square into the muffin cups. Repeat the same steps to create 12 more phyllo cups. Fill the center of each phyllo cup with the filling. Brush melted butter over the exposed phyllo cups. Bake on the center rack of the preheated oven for 45 minutes till 1 hour or until the filling is set and the phyllo is golden. Allow to cool for 10 minutes inside of the muffin tins and transfer each cup onto a serving plate. Serve these flaky phyllo cups with some creamy tzatziki sauce. Enjoy!
SPINACH AND RICOTTA PHYLLO POCKETS WITH GREEK SALAD
Working with phyllo dough can be tricky at first, but it doesn't take long to get the hang of it. The good news is that phyllo is very forgiving. If you make a tear in one sheet, the next layer will usually have your back.
Provided by The Blue Jean Chef, Meredith Laurence
Categories Entrées Appetizers/Snacks
Time 45m
Number Of Ingredients 24
Steps:
- Drain and squeeze all the water out of the thawed spinach and set it aside. Mix the mozzarella cheese, ricotta cheese, egg, oregano, basil, nutmeg, salt and freshly ground black pepper together in a bowl. Stir in the chopped spinach.
- While building the phyllo pockets, always keep the dough sheets you are not working with covered with plastic wrap and a damp clean kitchen towel. Remove one sheet of the phyllo and place it on a flat surface. Brush the phyllo sheet with melted butter and then layer another sheet of phyllo on top. Brush the second sheet of phyllo with butter and layer a third sheet of phyllo on top. Cut the layered phyllo sheets into 4 strips, about 5-inches wide.
- Place roughly 1/3 cup of the spinach filling at the end of each strip of dough. Fold the bottom right corner of the strip over the filling towards the left edge of the strip to make a triangle. Continue to fold the phyllo dough around the spinach as you would fold a flag, making triangle after triangle. Brush the outside of the phyllo triangle with more melted butter and set it aside until you've finished the 4 strips of dough, making 4 triangles.
- Pre-heat the air fryer to 400ºF.
- Transfer the first two phyllo triangles to the air fryer basket and air-fry at 400ºF for 5 minutes. Turn the triangles over and air-fry for another 5 minutes.
- While the first batch of triangles is air-frying, build another set of triangles and air fry in the same manner. You should do three batches total. Once you have air-fried all the triangles, they can be warmed in the air-fryer for a minute or two just before serving if you like.
- To make the Greek salad, combine all the vegetables in a bowl. Whisk the vinaigrette ingredients together and then dress the salad, tossing until all the vegetables are evenly coated.
- Serve 1 to 2 warm triangles per person with the cool Greek salad on the side.
Nutrition Facts : Calories 566 kcal, Carbohydrate 26 g, Protein 19 g, Fat 44 g, SaturatedFat 22 g, Cholesterol 126 mg, Sodium 1143 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
MINI SPINACH-FETA CALZONE POCKETS (NO PHYLLO!)
I'm on a spinach feta craze right now. I'm not fond of most phyllo doughs but loooove pizza dough. I like calzones that don't have ricotta. How to satisfy all three? This concoction that was a lot of fun to make! Feel free to use another pizza dough recipe or a tube/bag of storebought dough, you need something that yields about one 12" pizza. Some Greek seasoning owuld also probably work great in this. A can with about a 5" diameter works as a nice cutter, so does a 10-oz ramekin or wide biscuit cutter. Cook/prep time doesn't account for the pizza dough. Depending on the dough yield and how much filling you put in each cutout, yields about 10-12 mini calzones.
Provided by the80srule
Categories Lunch/Snacks
Time 40m
Yield 12 mini calzones, 12 serving(s)
Number Of Ingredients 9
Steps:
- Run the spinach through a food chopper/processor until it has about the same consistency as tabouleh, then put into a mixing bowl.
- Finely grate the feta cheese with a grater or food chopper then mix with the spinach.
- Add all the other ingredients on the list except the dough to the bowl and mix thoroughly-- except the olive oil, make sure just 1 tablespoon of oil goes in the mix.
- Roll the pizza dough onto a floured surface and make cutouts, about 10-12.
- Spoon about 3-4 tablespoons of spinach mixture (approx, I just used a serving spoon) into the center of each cutout. Place each cutout on a cookie sheet greased with cooking spray.
- Fold the cutouts over so they resemble little calzones. Make sure that there are no pointy edges or tops because they'll burn easily.
- With the remaining tablespoon of olive oil, brush the tops of the calzones. About 1 tablespoon should be enough to lightly brush them all.
- Bake at 375F for 15-20 minutes or until golden brown on top.
INDIVIDUAL SPINACH-RICOTTA PUFF PASTRY QUICHES
Quiche are the perfect option for the brunch menu, especially when they're made to serve one.
Provided by thedailygourmet
Categories Breakfast and Brunch Eggs Quiche
Time 55m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut each puff pastry sheet into 9 squares. Roll each square to fit individual 3-inch pie pans. Set puff pastry inside pie pans and place on a rimmed baking sheet. Pour a small amount of ceramic beads into each pie pan.
- Bake in the preheated oven for 5 minutes.
- Meanwhile, whip together eggs, spinach, milk, ricotta cheese, Parmesan cheese, mozzarella cheese, fontina cheese, salt, and pepper.
- Remove pie pans from the oven and remove the ceramic beads. Ladle egg mixture into each pie tin. Bake until light golden brown, about 30 minutes.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 13.4 g, Cholesterol 78.6 mg, Fat 14 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 4.3 g, Sodium 177.3 mg, Sugar 0.9 g
ARTICHOKE PHYLLO CUPS
I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! -Neel Patel, Champaign, Illinois
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells., Bake at 350° until lightly browned, 10-15 minutes. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until heated through.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 149mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
PHYLLO TRIANGLES WITH SPINACH , FETA AND RICOTTA
Make and share this Phyllo Triangles With Spinach , Feta and Ricotta recipe from Food.com.
Provided by Boo Chef in West Te
Categories Greek
Time 40m
Yield 20 triangles, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- FILLING: Mix the feta, ricotta, eggs, scallions, dill, lemon juice, garlic, nutmeg, salt, and pepper together in a large bowl. Stir in the spinach until uniform. (The filling can be refrigerated in an airtight container for up to 24 hours.).
- PHYLLO LAYERS: Adjust an oven rack to the upper- and lower-middle positions and heat the oven to 375 degrees.Form the phyllo triangles, using a generous 1 tablespoon of filling per triangle. Spread the triangles out over 2 parchment paper-lined baking sheets. Bake the triangles until golden, about 20 minutes, switching and rotating the sheets halfway through the baking time.
Nutrition Facts : Calories 646, Fat 45, SaturatedFat 13.4, Cholesterol 118.7, Sodium 967.7, Carbohydrate 43.9, Fiber 1.9, Sugar 2.4, Protein 16.4
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