SPANAKOPITA CUPS
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 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!
DEEP DISH SPANAKOPITA
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Defrost the spinach and phyllo dough in the fridge overnight.
- For the filling, heat the olive oil in a medium skillet over medium heat. Add the onion, season with salt and pepper and cook until softened and lightly golden brown, about 5 minutes. Add the garlic and cook for 1 to 2 minutes, stirring frequently. Then remove the pan from the heat and stir in the parsley, dill, red pepper flakes, nutmeg and lemon zest. Set aside to cool to room temperature.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Drain the spinach through a strainer lined with a clean kitchen towel or a few layers of sturdy paper towel. Gather the spinach up in the towel and squeeze out as much of the water as possible. Transfer to a bowl and add the lemon juice and feta. Stir in the cooled onion mixture and the egg.
- Retrieve the phyllo from the fridge, unroll it and cover it with a clean kitchen towel to keep it from drying out. Place a 9-inch springform pan on a rimmed baking sheet and brush the bottom and sides lightly with butter. Lay out one sheet of phyllo, brush with butter and transfer it to the prepared pan. There is no need to be extra careful here - the phyllo might tear, crack or rumple up a bit but that just makes for more texture in the end result. Layer on two more buttered sheets of phyllo across the bottom of the pan.
- Continue buttering the phyllo as before but begin placing the remaining sheets off-center around the pan so that their edges overlap in the center of the base and the other edge hangs over the sides, gently pressing along the bottom and up the sides to create a crust. Transfer the spinach filling into the phyllo crust and spread into an even layer.
- Gather and fold the overhanging phyllo overtop of the edges of the spinach, leaving the center bit of spinach exposed. Brush the phyllo with remaining butter and bake for 40 to 50 minutes, or until golden brown and crisp. Allow to cool slightly before removing from the pan and serving.
EASY SPANAKOPITA APPETIZERS
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
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 (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
KALE SPANAKOPITA CUPS
Provided by Jaymee Sire
Categories main-dish
Time 55m
Yield 12 spanakopita cups or 24 mini cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (or the temperature according the package directions). Brush a 12-cup muffin pan or 24-cup mini muffin pan with olive oil or melted butter.
- Heat the 1 to 2 tablespoons olive oil in a large skillet over medium heat and add the onions. Cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the kale and cook, stirring occasionally, until wilted, about 5 minutes. Season with pepper and a pinch or two of salt. Remove from the heat and let cool.
- Transfer to a medium bowl, add the feta, parsley and oregano. Stir to combine, taste and add salt and pepper, to taste. Stir in the egg until combined. Set aside.
- Unroll the phyllo sheets and cover with plastic wrap, followed by a damp kitchen towel. (You can use the plastic the sheets were rolled in.) Remove 1 sheet of phyllo and place on a clean work surface. Brush with melted butter or olive oil. Place a second sheet on top and brush with more butter or oil. Repeat until you have a stack of 4 phyllo sheets. Using a 3-inch round cookie or biscuit cutter, cut the stack into rounds. Place 1 stack of phyllo rounds in each cup of the prepared muffin pan, pressing in to form a cup shape. Repeat the process with the remaining phyllo sheets until all the muffin cups are filled. Divide the kale and feta filling equally among the phyllo cups.
- Bake until the phyllo is lightly browned and the filling is heated through, 20 to 25 minutes. Remove from the oven and serve the spanakopita cups warm or at room temperature.
SPANIKOPITA
Phyllo dough and frozen spinach makes this Greek-inspired dish a breeze.
Provided by SnappySpoons
Categories Appetizers and Snacks Pastries
Time 1h10m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl.
- Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips.
- Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling.
- Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 19.9 g, Cholesterol 25.5 mg, Fat 9.4 g, Fiber 2.3 g, Protein 6.5 g, SaturatedFat 5.5 g, Sodium 387.6 mg, Sugar 0.5 g
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