Spinach And Feta Filo Bundt Cake Recipes

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BUNDT PAN SPANAKOPITA



Bundt Pan Spanakopita image

Here's an easy kitchen hack for traditional Greek spinach and cheese pies. A Bundt pan gives you a break from filling and folding all those individual triangles -- and it turns a crispy appetizer into a showstopper that could pass as a main course.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h35m

Yield 12 servings

Number Of Ingredients 12

Four 10-ounce packages frozen chopped spinach, thawed and drained
3 1/2 sticks (28 tablespoons) unsalted butter
6 scallions, thinly sliced
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 1/2 cups whole milk
Kosher salt and freshly ground black pepper
8 ounces feta cheese, crumbled
1 cup fresh Italian flat-leaf parsley, roughly chopped
1/2 cup fresh dill fronds, roughly chopped
6 large eggs, beaten
One 1-pound package phyllo dough sheets, thawed if frozen

Steps:

  • Position a rack in the middle and preheat the oven to 350 degrees.
  • Place half the spinach in a larger clean kitchen towel and wring out any excess moisture. Transfer to a large bowl. Repeat with the remaining spinach and transfer to the bowl.
  • Melt 4 tablespoons (1/2 stick) of the butter in a large high-sided skillet over medium heat. Add the scallions and garlic and cook, stirring, until tender, about 3 minutes. Add the flour and stir until smooth and lightly toasted, about 2 minutes. Pour in the milk and add a large pinch of salt and a few grinds of pepper. Cook, stirring, until the mixture thickens, 3 to 5 minutes. Add the spinach, remove from the heat and stir to combine. Transfer the spinach mixture back into the bowl. Let cool slightly, about 10 minutes.
  • Fold the feta, parsley and dill into the spinach mixture. Season with salt and pepper. Stir in the eggs.
  • Line the Bundt pan with phyllo: Melt the remaining 3 sticks butter in a medium saucepan over medium-low heat. Brush the inside of 10-cup metal Bundt pan with some of the butter.
  • Unfold the phyllo dough and cover with a large damp cloth. Working with 1 sheet at a time, line the Bundt pan with half of the phyllo, brushing each sheet with melted butter after placing it in the pan. Cover the entire bottom and up the sides of the pan with the sheets; they will overlap and hang over the edge of the pan. The hole in the middle of the pan will be covered.
  • Fill the phyllo-lined pan with the spinach mixture and fold over the overhanging pieces of phyllo so they lie flat on top of the filling.
  • Cover the filling with phyllo: Working with 1 sheet at a time, cover the filling with the remaining phyllo sheets, brushing each sheet with melted butter after placing it in the Bundt pan. The phyllo will hang over the edge of the pan and cover the hole in the center. Push any of the overhang down and along the inside of the pan. Cut away the phyllo covering the hole with a small paring knife.
  • Put the Bundt pan on a baking sheet and bake until the pastry becomes slightly domed and deep golden brown, about 1 hour 15 minutes. Let cool for about 10 minutes then invert the pie onto a cutting board. Slice with a serrated knife.

SPINACH AND FETA FILO BUNDT CAKE RECIPE



Spinach And Feta Filo Bundt Cake Recipe image

Provided by michellecresta

Number Of Ingredients 16

2 kg spinach
100ml water
50ml olive oil
2 onions, finely diced
6 garlic cloves, minced
1/2 tsp chilli flakes
1 lemon, zest only
1 tsp salt
1/2 tsp white pepper
Large bunch dill
Large bunch parsley
3 eggs
400g feta
200g butter, melted butter
1 tbsp black and white sesame seeds
10 sheets filo pastry

Steps:

  • Put the spinach into your biggest pan with the water, over a low heat. Put the lid on and allow it to steam for until wilted - taking the lid off and giving it a good stir every minute or so. Drain the spinach and roughly chop it. In a large frying pan, saute the onion in olive oil until soft. Add the garlic, chilli flakes, lemon zest salt and pepper, and cook for another 2 minutes. Add the chopped herbs and cook until they've wilted, then switch off the heat. Add the chopped spinach and mix through, then leave to cool for 30 minutes. Once the filling has cooled, beat the eggs and add them to the spinach,. Crumble the feta in and mix it all together. Preheat the oven to 200C /190C fan. Brush the inside of the bundt tin with melted butter and sprinkle the sesame seeds in the bottom. Lay a sheet of filo with one corner in the middle of the bundt tin (half of the sheet will be hanging over the outside edge of the tin for you to fold in at the end) then brush that with melted butter. Be generous with the butter as you layer the filo around the tin, each one half covering the last but clockwise so that last sheet half covers the first. Brush butter over each sheet as you layer it up. Spoon the filling into the bundt tin and then fold each sheet of filo back over the tin to seal it, layering with butter brushed over each sheet. Fold the inside edges in as neatly as possible, brush the whole top with butter then cook for 45 minutes. Take the pie out of the oven and carefully flip it onto a flat baking sheet. Tuck in any bits of pastry and bake for another 15 minutes out of the tin, until golden brown all over. Leave to stand for 10 minutes before cutting into slices to serve.

QUICK & EASY SPINACH AND FETA PHYLLO PIE



Quick & Easy Spinach and Feta Phyllo Pie image

I got this recipe in my email yesterday and made it immediately. We had it for dinner, but it would be wonderful for brunch. Although the original recipe did not call for reduced fat dairy products, using them makes this a nice and healthy dish. I used nonfat cottage cheese and full fat feta. The recipe is from Crisco. Cook time does not include standing time - the recipe suggests allowing it to stand 15 minutes before cutting, but mine was plenty firm after just five.

Provided by Vino Girl

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

2 (10 ounce) packages frozen chopped spinach, thawed,drained and squeezed dry
3 -4 green onions, chopped
4 eggs, lightly beaten
1/2 cup nonfat cottage cheese
4 ounces feta cheese, crumbled or chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 teaspoon dried dill
10 sheets phyllo dough, thawed
butter-flavored cooking spray

Steps:

  • Preheat oven to 350°F Spray an 8x8 glass baking dish with the cooking spray.
  • In a medium bowl, stir together everything except the phyllo.
  • Lay one sheet of phyllo in the baking dish, allowing the edges to hang over the sides of the dish.
  • Spray with cooking spray.
  • Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet.
  • Spoon spinach mixture on top of the prepared phyllo in the pan.
  • Spray and layer remaining 5 sheets just the same as you did before.
  • Roll edges of dough to form a rim.
  • Spray the top.
  • Bake for 35-45 minutes or until golden brown.
  • Let stand 5-15 minutes before cutting and serving.

Nutrition Facts : Calories 352.6, Fat 15, SaturatedFat 6.9, Cholesterol 214.1, Sodium 1094.3, Carbohydrate 34.9, Fiber 5.4, Sugar 3.1, Protein 21.2

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Top Asked Questions

How much does a spinach and feta filo pie cost?
This vegetarian spinach and feta filo pie recipe is budget-friendly, costing around £1.50 per person to make. Preheat the oven to 180°C/fan160°C/gas 4. Wilt the spinach in a large pan over a low heat. Allow to cool, then drain well, squeezing out the excess liquid with your hands. Melt a knob of butter in a frying pan and add the onion.
How do you cook spinach filo pastry?
Brush 4-6 filo pastry sheets with melted butter, lightly scrunch and lay over the spinach mixture. Sprinkle with ½ tsp caraway seeds and bake in the oven for 25-30 minutes, until the pastry is crisp and golden. Serve with a juicy tomato and red onion salad.
How do you fill a bundt pan with phyllo?
Fill the phyllo-lined pan with the spinach mixture and fold over the overhanging pieces of phyllo so they lie flat on top of the filling. Cover the filling with phyllo: Working with 1 sheet at a time, cover the filling with the remaining phyllo sheets, brushing each sheet with melted butter after placing it in the Bundt pan.
How to cook spinach and feta salad?
Method Preheat the oven to 180°C/fan160°C/gas 4. Wilt the spinach in a large pan over a low heat. Melt a knob of butter in a frying pan and add the onion. Remove from the heat and add to a bowl with the spinac, feta, pine nuts and eggs. Brush 4-6 filo pastry sheets with melted butter, lightly scrunch and lay over the spinach mixture.

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