Spinach And Feta Phyllo Roll Recipes

QUICK & EASY SPINACH AND FETA PHYLLO PIE

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.

SPINACH AND FETA PHYLLO ROLL

Steps:

• Heat oil in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min. Spoon into medium bowl.
• Add half the spinach to skillet; cook 1 min. or just until wilted, stirring frequently. Remove from skillet. Repeat with remaining spinach. Cool completely.
• Heat oven to 350ºF. Squeeze out excess liquid from spinach; place on cutting board. Chop coarsely. Add to onion mixture along with the cheese; mix lightly.
• Place 1 phyllo sheet on work surface; spray with cooking spray. Top with remaining phyllo sheets, spraying each with additional cooking spray before covering with next sheet.
• Spread spinach mixture down center of phyllo stack. Fold both long sides of phyllo over spinach mixture; spray with additional cooking spray. Place, seam sides down, on parchment-covered rimmed baking sheet; spray with cooking spray.
• Bake 45 min. or until crisp and golden brown. Serve topped with sour cream.

CRISPY LEEK, SPINACH & FETA FILO ROLLS

Steps:

• In a small skillet, cook the onions and the leek in the olive oil until soft and golden brown. Remove from the heat, place in a bowl and let them cool.
• Place the spinach in a colander, sprinkle with some salt and let it sit for 20 minutes. Squeeze the spinach between the palms of your hands to drain the water. Put the spinach in a bowl along with the Feta cheese, cream cheese, dill, ground pepper, and egg. Mix well and set aside. The mixture can be prepared one day ahead.
• Pre-heat the oven to 375°F.
• Unwrap the filo and place it on a work surface with the long side nearest to you. Take one sheet of filo, brush it with some of the olive oil. Top it with a second sheet. Brush this second sheet of filo with olive oil as well. Repeat with a third layer. Cut the stacked filo sheets into four equal rectangles. Place some of the leek mixture at the bottom end of each strip. Fold both sides inwards and roll the filo up tightly. Once you are done, place the filled filo rolls on a parchment paper-lined sheet pan, seam side down. Continue with the rest of the filo. Brush the tops with a little more olive oil, sprinkle with coarse sea salt and bake in the oven for about 20 minutes or until golden.
• Remove from the oven and let stand for a few minutes. Serve as an appetizer with some plain Greek yogurt or tzatziki.

MAKE-AHEAD SPINACH PHYLLO ROLL-UPS

Steps:

• Mix first 5 ingredients until blended.
• Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo sheet between 2 sheets of plastic wrap until ready to use; set aside.
• Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 additional logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
• Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet.
• Bake in 375°F oven 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

SPANAKOPITA (GREEK SPINACH PIE)

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.

SPINACH-FETA CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
• Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
• Bake at 425 degrees F (220 degrees C) for 20 minutes.

SPINACH, FETA, AND PHYLLO PURSES

Steps:

• In a heavy skillet cook the onion in 1/4 cup of the oil over moderately low heat, stirring occasionally, until it is golden, add the spinach, and cook the mixture, stirring, until it is combined well. Remove the skillet from the heat, stir in the Feta and the dill, and let the filling cool.
• Lay 1 sheet of the phyllo with a long side facing you on a work surface and brush it lightly with some of the remaining 1/4 cup oil. Lay another sheet and brush it lightly with some of the remaining oil. With a sharp knife cut the sheets lengthwise into thirds and cut each length crosswise into fifths, making 15 sections, each approximately 4 x 3 1/2 inches. Put a level teaspoon of the filling in the center of each phyllo section. Working with 1 section at a time gather the corners of th phyllo over the filling and twist the phyllo gently. Transfer the pastries to an oiled jelly-roll pan and make pastries with the remaining phyllo, oil, and filling, in the same manner. Bake the pastries in the lower third of a preheated 375°F. oven for 25 minutes, or until they are golden. The pastries may be baked 1 day in advance and kept covered loosely with plastic wrap and chilled. Reheat the pastries in a 375°F. oven for 10 minutes, or until they are heated through.

SPINACH AND FETA PHYLLO PARCELS

Steps:

• Squeeze spinach dry.
• Combine spinach, cottage and feta cheeses, pine nuts, egg, garlic and nutmeg in a bowl. Mix well.
• Season with salt and pepper.
• To make each 'parcel', place a sheet of phyllo on a flat surface.
• Brush with melted butter, Top with another sheet of phyllo, brush again with melted butter, then fold in half to make a rectangle.
• Spoon spinach mixture along one narrow end of the pastry.
• Fold edges in and roll up to encase filling.
• Place parcels on an oven tray brushed with butter.
• Brush parcels with remaining butter.
• Bake at 190°C for 12-15 minutes until golden.