Spanakopita In Pastry Cups Recipes

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SPANAKOPITA CUPS



Spanakopita Cups image

Provided by Stephanie

Categories     Appetizer

Time 40m

Number Of Ingredients 13

1 tbsp extra virgin olive oil
1 clove garlic (minced)
4 green onions (thinly sliced)
10 oz frozen spinach (thawed and squeezed dry)
1/4 cup ricotta
1 large egg (beaten)
2 tbsp fresh parsley (chopped)
1 tbsp fresh dill (chopped)
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1/4 tsp ground nutmeg
4 oz feta (crumbled)
30 phyllo shells

Steps:

  • Prepare and measure out all ingredients.
  • Turn oven on to 350° F.
  • Defrost the frozen spinach and squeeze out all the excess water.
  • Add extra virgin olive oil to a skillet under medium heat. Add minced garlic and saute for 2-3 minutes, making sure not to burn the garlic. Add chopped green onions and quickly stir to incorporate all the garlic and olive oil. Remove from heat.
  • Add spinach, garlic and onion mixture, ricotta cheese, beaten egg, chopped parsley, chopped dill, sea salt, ground black pepper, ground nutmeg into a bowl and mix well to incorporate all ingredients.
  • Add crumbled feta to spinach mixture. Gently fold in crumbled feta cheese to spinach mixture.
  • Arrange phyllo cups on a baking sheet. Add spinach mixture into phyllo cups. Place in the center rack of oven and cook for 20 minutes.
  • Remove from oven and serve immediately. Enjoy!

Nutrition Facts : Calories 66 kcal, Carbohydrate 5 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 21 mg, Sodium 186 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SPANAKOPITA, GREEK APPETIZER WITH PUFF PASTRY



Spanakopita, Greek Appetizer With Puff Pastry image

Provided by Amira

Categories     Appetizer

Time 55m

Number Of Ingredients 11

2 Tablespoons olive oil.
1 medium yellow onion (diced.)
1 garlic clove (minced.)
10 oz frozen chopped spinach (thawed and well-drained)
1/4 cup fresh parsley (chopped.)
2 Tablespoons fresh cilantro (chopped.)
1 Tablespoon fresh dill (chopped.)
Salt and pepper to taste.
2 large eggs (divided.)
3/4 cup crumbled feta cheese.
2 sheets frozen puff pastry ( thawed but still cold.)

Steps:

  • In a pan over medium heat, sauté onions until fragrant then add garlic and sauté for another 30 seconds.
  • Add spinach, parsley, cilantro, dill, salt and pepper mixing them all well together. Cook for 3 minutes then remove from heat and let it cool down for 10 minutes.
  • Stir in one beaten egg and feta cheese.
  • Preheat oven to 400F. Beat remaining egg in a small bowl.
  • Cut pastry sheet into 12 equal parts.
  • Lightly brush the cups of a mini muffin tin with butter or oil, this step is optional just to make sure that the puff pastry will not be stuck.
  • Press each puff square into the bottom of one muffin tin, fill with the spinach filling and fold pastry over brushing the top with the beaten egg.
  • Bake in the oven for 25 minutes or until golden brown.
  • Let it cool slightly before serving.

Nutrition Facts : Calories 114.9 kcal, Carbohydrate 8.3 g, Protein 2.9 g, Fat 7.7 g, Cholesterol 18.3 mg, Sodium 147.4 mg, Fiber 0.6 g, Sugar 1 g, ServingSize 1 serving

PUFF PASTRY SPANAKOPITA



Puff Pastry Spanakopita image

In this dish, Greek spanakopita (a phyllo, spinach, and feta pie) is re-imagined as a buttery, flaky puff pastry turnover.

Provided by Laraine Perri

Categories     Main Course

Yield 9

Number Of Ingredients 13

2 Tbs. plus 2 tsp. olive oil
1-1/2 lb. baby spinach (about 24 loosely packed cups)
1 large yellow onion, finely chopped
1 bunch scallions, trimmed and thinly sliced
2 large cloves garlic, minced
3 large eggs plus 2 large egg yolks
Kosher salt and freshly ground black pepper
1/4 tsp. freshly grated nutmeg
1/3 cup packed finely chopped fresh dill
1/4 cup packed finely chopped fresh flat-leaf parsley
1/2 oz. (1/4 cup) freshly grated Pecorino Romano
8 oz. feta, crumbled (about 2 cups)
1 17.3-oz. package frozen Pepperidge Farm puff pastry sheets, thawed according to package directions

Steps:

  • Position racks in the upper and lower thirds of the oven and heat the oven to 375°F.
  • Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat. Add a batch of spinach and toss with tongs until just wilted, about 2 minutes. Transfer with tongs to a colander set over a bowl, and let drain. Repeat with the remaining spinach (don't add more oil).
  • Wipe the pan dry, reduce the heat to medium, and add the remaining 2 Tbs. oil. Add the onion and scallions and cook until softened, about 4 minutes. Add the garlic and cook, stirring, for 1 minute more. Remove from the heat and let cool.
  • In a large bowl, lightly beat the 3 whole eggs. Season with 1/2 tsp. salt, a generous grind of black pepper, and the nutmeg. Stir in the dill, parsley, and pecorino. Gently stir in the feta.
  • Squeeze handfuls of the spinach to release as much liquid as possible; then pull apart the clumps with your fingers. Add the spinach and the onion mixture to the eggs and stir gently to combine.
  • Line 2 large rimmed baking sheets with parchment. Without unfolding, cut one pastry sheet crosswise into thirds (refrigerate the other sheet). On a lightly floured work surface, unfold a third of the pastry, cut it into thirds, and roll each piece into a 4-inch square. Transfer the squares to the baking sheets. Repeat with the 2 remaining thirds to yield 9 squares. Spread about 1/2 cup of the filling over each square in an even layer, leaving a 3/4-inch border on all sides.
  • In a small bowl, whisk the 2 egg yolks and 2 tsp. water. Lightly brush the egg wash over the pastry borders. Cut the other pastry sheet as above, but roll each piece into a 5-inch square. Place the squares over the filling and press the top and bottom edges of the pastries together to seal.
  • Brush the top of each with the remaining egg wash and cut a small vent to allow steam to escape. Bake, swapping and rotating the baking sheets' positions halfway through baking, until a knife inserted into the filling comes out clean and the pastry is puffed and deep golden, about 20 minutes. Let cool on the baking sheet for 15 minutes, cut each square in half on the diagonal, and serve.

Nutrition Facts : ServingSize 9, Calories 490 kcal, Fat 300 kcal, SaturatedFat 9 g, TransFat 34 g, Carbohydrate 37 g, Fiber 5 g, Protein 13 g, Cholesterol 130 mg, Sodium 670 mg, UnsaturatedFat 23 g

SPANAKOPITA II



Spanakopita II image

The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking.

Provided by MARY KESSLER

Categories     Appetizers and Snacks     Pastries

Time 1h35m

Yield 27

Number Of Ingredients 10

½ cup vegetable oil
2 large onions, chopped
2 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper to taste
1 ½ (16 ounce) packages phyllo dough
¾ pound butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
  • Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
  • Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo.
  • Repeat with the remaining filling and phyllo dough. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)
  • Bake in the preheated oven until the phyllo is golden brown, 45 minutes to 1 hour.

Nutrition Facts : Calories 246 calories, Carbohydrate 15.9 g, Cholesterol 62.1 mg, Fat 18.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 9 g, Sodium 312.8 mg, Sugar 1.1 g

SPEEDY SPANIKOPITA



Speedy Spanikopita image

This is a version I came up with after working at a Greek-American restaurant. Puff pastry replaces phyllo to save some time in the kitchen.

Provided by itzatrap

Categories     Pastry Appetizers

Time 45m

Yield 10

Number Of Ingredients 11

cooking spray
1 bunch fresh spinach
3 green onions, diced
¼ cup chopped fresh dill
1 teaspoon minced garlic
salt and ground black pepper to taste
5 ounces shredded mozzarella cheese
1 (4 ounce) package grated Parmesan cheese
1 (4 ounce) package crumbled feta cheese
1 egg, lightly beaten
2 sheets frozen puff pastry, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet lightly with cooking spray.
  • Heat a large pan over medium-high heat and coat with cooking spray. Saute spinach, green onions, dill, garlic, salt, and pepper until spinach wilts and begins to release its liquid, 3 to 5 minutes.
  • Combine mozzarella, Parmesan, and feta cheeses in a large bowl. Add egg and the spinach mixture and mix thoroughly.
  • Lay 1 puff pastry sheet on the baking sheet. Trace a wet fingertip around the edge to moisten. Spread the spinach and cheese mixture in the center, leaving a 1/2-inch border. Lay the second sheet of pastry on top and push down the edges to seal. Make two knife slits on top to allow steam to escape. Spray the top with cooking spray.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for 5 minutes and slice into sections using a pizza cutter.

Nutrition Facts : Calories 391.9 calories, Carbohydrate 24.7 g, Cholesterol 46.5 mg, Fat 26.6 g, Fiber 1.6 g, Protein 14.1 g, SaturatedFat 9.7 g, Sodium 537.4 mg, Sugar 1.4 g

MAMA VOULA'S SPANAKOPITA



Mama Voula's Spanakopita image

Provided by JoAnn Cianciulli

Categories     Cheese     Dairy     Leafy Green     Vegetable     Appetizer     Vegetarian     Kid-Friendly     Dinner     Feta     Leek     Spinach     Phyllo/Puff Pastry Dough     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, preferably Greek, plus more for brushing
6 leeks, white and light green parts, chopped and well rinsed
4 garlic cloves, minced
2 1/2 pounds fresh baby spinach, rinsed and dried
1/2 teaspoon freshly ground black pepper
2 cups crumbled firm feta cheese, preferably Greek
1/2 cup finely chopped fresh dill
1/2 cup finely chopped fresh mint
3 large eggs, lightly beaten
2 frozen country-style filo sheets or puff pastry sheets (see Note), thawed but kept chilled

Steps:

  • Preheat the oven to 350°F.
  • Place a large skillet over medium-high heat and coat with the 3 tablespoons of oil. When the oil is hazy, add the leeks and garlic; cook and stir until fragrant and very soft, about 4 minutes. Add the spinach in handfuls, folding the leaves under with a spoon as you add each batch. Let the spinach wilt and cook down before adding more. Once all the spinach is in the pan, season with the pepper.
  • Remove from the heat and transfer the spinach mixture to a colander over the sink. Using the back of a spoon, gently press out all of the excess liquid. Set aside to cool; the filling needs to cool down a bit to prevent the dough from becoming soggy. Once the mixture is cool, add the feta, dill, mint, and eggs. Fold the ingredients together until well combined.
  • Brush the bottom and sides of a 9-by-13-inch baking dish with oil. Working with 1 sheet at a time, lay the dough on a lightly floured surface and roll it out slightly to fit the pan. Line the bottom of the dish with the first piece of dough, pressing into the corners. Trim off any excess with a paring knife. Spread the spinach filling evenly over the dough. Cover with the second sheet of dough, trimming around the edges of the dish. Brush the top with oil.
  • Bake until the top is puffed and golden brown, about 30 to 35 minutes. Let stand for 10 minutes before cutting into squares. Serve warm or at room temperature.

SPANAKOPITA IN PASTRY CUPS



Spanakopita in Pastry Cups image

Make and share this Spanakopita in Pastry Cups recipe from Food.com.

Provided by Charmie777

Categories     Spinach

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 (10 ounce) box puff pastry shells
2 (10 ounce) boxes frozen chopped spinach
3 tablespoons margarine or 3 tablespoons butter
1/2 cup chopped onion
2 1/2 cups low-fat milk
3 tablespoons flour
8 ounces feta cheese, crumbled
1/4 teaspoon dried dill
1 tablespoon lemon juice
1/4 teaspoon pepper
salt
1 1/2 cups cubed cooked turkey or 1 1/2 cups cooked chicken

Steps:

  • Preheat oven to 400º.
  • Bake the pastry shells according to package directions.
  • Meanwhile, place the spinach in a microwave-safe bowl and microcook 15 minutes, covered on HIGH, until defrosted and hot.
  • Melt the margarine in a 12-inch nonstick skillet over medium-high heat.
  • Add onion to skillet and cook until soft, about 3 minutes, stirring occasionally.
  • When onion is soft, reduce heat to medium. Sprinkle flour over onion and cook for 1 minutes, stirring constantly.
  • Add the milk, a little at a time, stirring constantly. Cook stirring frequently, until the sauce thickens, 3-5 minutes.
  • Reduce the heat to low. Add feat, dill, lemon uice, pepper and salt.
  • Stir to melt cheese, about 1 minute.
  • Remove from heat.
  • Drain spinach well and add to skillet along with turkey. Return to heat and stir well to mix and heat thru.
  • Remove tops from puff pastry shells. Remove the uncooked portions from inside of shells and discard.
  • Fill each shell with 3/4 cup spinach mixture. Replace the tops and serve.

EASY SPANAKOPITA APPETIZERS



Easy Spanakopita Appetizers image

I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they're easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 2-1/2 dozen.

Number Of Ingredients 12

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, softened
1/2 cup crumbled feta cheese
2 large eggs, lightly beaten
1/4 cup finely chopped onion
1/4 cup mayonnaise
2 tablespoons snipped fresh dill
3/4 teaspoon seasoned salt
1/4 teaspoon pepper
15 sheets phyllo dough (14x9-inch size)
1/2 cup butter, melted
Optional: Tzatziki sauce, lemon wedges and fresh dill sprigs

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.

Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 155mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

SPANAKOPITA (SPINACH AND FETA PIE)



Spanakopita (Spinach And Feta Pie) image

You could make small triangles, brush them with butter and them freeze them in a freezer bags if you like, to use them at a later time

Provided by Poppy

Categories     Potato

Time 1h10m

Yield 1 Lge Pie

Number Of Ingredients 10

1 kg spinach (I use fresh, but frozen and thawed would probably work)
1 package frozen puff pastry or 1 package phyllo pastry
250 g Greek feta cheese
1/4 cup butter
olive oil (for frying)
1 onion
garlic (as much as you like or not)
2 -3 eggs (optional. I don't use eggs)
4 -5 sprigs fresh dill (optional)
salt and pepper

Steps:

  • Combine butter and olive oil in large heavy pan and fry onion and garlic until soft.
  • Wash and drain spinach and remove thick stalks, then blanch for a minute or two in boiling water.
  • Add blanched spinach to onion and garlic mix and cook for further 5 minutes or so.
  • Spinach should be deep green colour and stalks should be tender.
  • Add eggs (I use no eggs, but the traditional receipe calls for them) and dill.
  • Crumble feta into pan and stir well for a minute or two.
  • Eggs should be cooked by then.
  • Season with salt and pepper.
  • Butter baking pan.
  • If using phyllo, separate sheets, and brush each sheet individually with melted butter.
  • Use 15-20 sheets, and overlap them, making sure that sheets hang well over the edge of the pan.
  • If using short-crust or puff pastry, roll out a sheet big enough to line pan with plenty hanging outside.
  • If making bite-sized pies cut squares approximately 2 1/12" square.
  • Drain spinach mixture by pressing lightly and allowing liquid to drain into a cup or bowl.
  • The filling should not be too wet or the pastry gets mushy.
  • It should also not be too dry or the pie is not juicy enough.
  • Put filling into pastry and bring edges up to enclose filling.
  • (Fill each bite-size square with a spoonfull or so, fold over pastry into a triangle).
  • Seal by crimping, tucking in, or any means that work.
  • Score the top lightly, not enough to reach filling, and brush with egg.
  • Bake in moderate oven until pastry is golden and done.
  • Good hot or cold.

SPANAKOPITA BITES



Spanakopita Bites image

For an easy spanakopita, try this version that is made in a pan, then cut into squares. It has all the wonderful taste of the classic version-buttery phyllo with a spinach-cheese filling-but is so simple to do. -Barbara Smith, Chipley, Florida

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 10-1/2 dozen.

Number Of Ingredients 6

1 large egg, lightly beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups crumbled feta cheese
1 cup 4% small-curd cottage cheese
3/4 cup butter, melted
16 sheets phyllo dough (14x9-inch size)

Steps:

  • Preheat oven to 350°. In a large bowl, mix egg, spinach and cheeses. Brush a 15x10x1-in. baking pan with some of the butter., Place 1 sheet of phyllo dough in prepared pan; brush with butter. Layer with 7 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread top with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter., Freeze, covered, 30 minutes. Using a sharp knife, cut into 1-in. squares. Bake 35-45 minutes or until golden brown. Refrigerate leftovers.

Nutrition Facts : Calories 21 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 40mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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From acanadianfoodie.com


TRADITIONAL GREEK SPANAKOPITA - TASTYCOOKERY
Heat the oven to 350° F/175° C/ Gas Mark 4. Prepare a 9x9 inch baking pan and lightly oil it. Pour 3 tbsp. of olive oil into a large skillet and heat it over a medium heat.
From tastycookery.com


SPANAKOPITA - TRADITIONAL GREEK SPINACH PIE | COOKTORIA
2018-02-28 Stir in the spinach and continue to cook until it is limp, about 5 minutes. Add the salt, stir, and transfer the mixture into a fine mesh colander. Squeeze the liquid out of the spinach mixture by pressing with a large spoon. Let the spinach cool down for 15 minutes (see “Note 1” below). Preheat the oven to 325º F.
From cooktoria.com


SPANAKOPITA COSTCO COOKING INSTRUCTIONS BEST RECIPES
Spanakopita appetizers are triangles of flaky fillo dough with the filling of spinach and cheese. Imagine how long it would take you to make these from scratch :) The Costco Spanakopita is such a great deal – the price is $9.99 for 48 pieces! There are 4 separate trays inside the Costco box, and each tray has 12 Spanakopita triangles.
From findrecipes.info


SPANAKOPITA WITH PUFF PASTRY (GLUTEN-FREE) - GLUTAGEN
2021-03-19 Butter / Oil approx a 20x30cm baking tray. Allow pastry to defrost on counter and when ready place each sheet between two pieces of baking paper. Using a rolling pin, very lightly roll out to desired thickness. Do not press too hard. Place pastry into baking tray allowing the sheets to curve up the sides of the tray at least 7-8cm on all 4 sides.
From glutagen.com


SPANAKOPITA - JAMIE GELLER
2011-03-07 1. Preheat oven to 375° F. 2. Sauté onion and spinach in oil over medium-high heat until onion is lightly browned and liquid has evaporated. 3. Mix onion and spinach with cheeses, eggs and basil. 4. Spread a thin layer of margarine across the bottom of a 13x9-inch pan. 5.
From jamiegeller.com


SPANAKOPITA TRIANGLES {HOMEMADE APPETIZER} - FEELGOODFOODIE
2020-12-06 Make the filling: Heat olive oil in a large skillet over medium heat. Add the onions and cook, stirring regularly, until it starts to soften, about 5 minutes. Add the garlic and dill. Cook with the onions, stirring frequently, until caramelized and soft, about 5 more minutes. Set aside and allow to cool.
From feelgoodfoodie.net


SPANAKOPITA (AKA GREEK SPINACH AND FETA PIE) | JAIMIE EATS
Method. Preheat oven to 180C. In a large bowl, combine spinach, herbs, spring onions, cheese, eggs, garlic and salt and pepper. To assemble the Spanakopita, on a large, well greased baking tray, lay out a sheet of filo and brush with melted butter. Place a second sheet directly on top of this, brush with butter and repeat with a third sheet ...
From jaimieeats.com


SPANAKOPITA PUFFS - PEPPERIDGE FARM
Beat 1 egg in a small bowl with a fork. Stir the beaten egg, cream cheese and garlic powder in the skillet. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry into a 9 x12-inch rectangle. Cut the rectangle into 4 (4 1/2 x 6-inch) rectangles. Repeat with the remaining pastry sheet, making 8 rectangles in all.
From pepperidgefarm.com


SPANAKOPITA | GET CRACKING
Fold the end at an angle over the filling to form triangle. Continue folding to end of pastry, alternating to each side creating a triangle. Place seam side down, on prepared baking sheet. Brush top with butter. Repeat with remaining phyllo pastry, filling and butter. Bake for 25 to 30 minutes until pastry is crisp and golden.
From getcracking.ca


SPANAKOPITA TRIANGLES (SPINACH AND FETA TRIANGLES ... - A BAKING …
2021-05-02 Folding the Spanakopita. Preheat your oven on 180'C/350'F. Line a large baking tray with baking paper or a baking mat. Place one sheet of Phyllo Pastry on a clean, dry surface. Brush it with a little bit of Olive Oil, cover with a second sheet, brush with more oil and top with a third sheet of pastry (see note 2).
From abakingjourney.com


SPANAKOPITA WITH PUFF PASTRY - CREATECOOKSHARE
Place pastry into baking tray allowing the sheets to curve up the sides of the tray at least 7-8cm on all 4 sides. Connect each sheet by overlapping the sides. Use a small amount of water and a soft brush to secure the pastry sheets together. Press down gently. Spread the spinach mixture over the pastry. Keep the spinach even and flat. Do not pile.
From createcookshare.com


SPANAKOPITA TRIANGLES (WITH STEP-BY-STEP PHOTOS) - LIVE EAT LEARN
2020-01-15 Cook Spinach: Heat 1 Tbsp oil in a large saute pan over medium heat, then add onion. Cook until onion softens (about 3 minutes) then add spinach and cook until it wilts down completely. Drain mixture in a sieve to remove as much moisture as possible. Make Filling: Preheat the oven to 425°F (220°C). Stir feta, 1 egg, pine nuts, salt, and ...
From liveeatlearn.com


SPANAKOPITA MUFFIN CUP BITES RECIPE - KOUZOUNAS KITCHEN
2021-07-10 Spanakopita Filling Ingredients: 1/4 cup olive oil 1 cup fresh dill, chopped 1 large leek, chopped 6 scallions, finely chopped 3 pounds fresh spinach Salt and pepper 2 tsp of cumin 1/2 cup basil, minced 1/2 cup anise, minced 1/2 cup parsley, minced 1/2 cup mint, minced 6 ounces feta cheese 2 large eggs, beaten 1/2 cup of heavy cream
From kouzounaskitchen.com


27 EASY AND TASTY SPANAKOPITA RECIPES BY HOME COOKS - COOKPAD
27 homemade recipes for spanakopita from the biggest global cooking community! See recipes for Spanakopita, Spanakopita Wonton Cups too.
From cookpad.com


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