Spinach And Feta Puff Bites Recipes

SPINACH AND FETA PUFF PASTRY BITES

Steps:

• Preheat oven according to puff pastry package instructions.
• Defrost puff pastry according to package directions.
• Lay the pastry out on a cookie sheet and lightly brush the beaten egg across the tops of each pastry cup.
• Bake the pastry for half the required time, according to package instructions. (Mine was 12 minutes, so bake for 6).
• Meanwhile, heat olive oil in a pan over medium-high heat. Add garlic and sauté for 30 seconds. Add onion and sauté for two minutes.
• Then add spinach and sauté for about 30 seconds to 1 minute, or until spinach is wilted.
• Combine spinach and onion mixture with feta in a food processor and pulse till all ingredients are small and combined. Ingredients should stick together.
• Remove the pastry from the oven. Fill each cup with about 1 tablespoon of spinach-feta mixture.
• Return pastry to the oven and bake for the remaining time, according to package instructions.
• Serve while the pastry is still warm.

SPANAKOPITA BITES: SPINACH AND FETA CHEESE APPETIZERS

Steps:

• Gather the ingredients.
• Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water very well. Spinach should be quite dry.
• Heat the olive oil in a deep sauté pan or dutch oven. Sauté the onions and green onions until tender. Add the spinach, parsley, and dill and cook for 5 to 10 minutes until the spinach is wilted and heated through. Add the nutmeg and season with salt and pepper.
• Cook the spinach mixture until the excess moisture evaporates. You want it to be on the dry side. Remove from heat and set the spinach aside to cool.
• Once the spinach has cooled, add the crumbled feta, eggs, and ricotta cheese, and mix until combined.
• Preheat the oven to 350 F. Lightly brush the insides of the frozen phyllo shells with olive oil and fill with spinach mixture until approximately 3/4 full.
• Bake the filled shells on a baking sheet for 15 to 20 minutes, or until the filling is cooked through. Serve immediately.

SPINACH AND FETA BAKED EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Spray a six-cup muffin tray with nonstick spray.
• In a bowl, add the eggs, spinach, feta, tomato, salt, and pepper, and stir to distribute ingredients.
• Distribute the mixture evenly between the muffins cups.
• Bake until the eggs are set, about 15 minutes.
• Enjoy!

SPINACH PUFFS

Steps:

• Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.

SPINACH AND FETA PUFF PIE

Steps:

• Combine the spinach, feta, egg, and ricotta in a bowl.
• Melt the butter in a pan, add onion, and saute until soft.
• Stir into mix, and season with salt and pepper to taste.
• Make into 2 pies- i.e. place one sheet of pastry on the bottom of a pie pan, put the filling in, and cover it with another sheet of pastry, pushing down the edges with a little water.
• Brush the 2 pies with milk.
• Bake at 200 degrees celcius for 25 to 30 minutes.

SPINACH FETA PINWHEELS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Beat eggs in a bowl using a fork or whisk; stir in feta cheese, garlic powder, and salt. Add spinach and bacon and mix well.
• Unfold pastry sheets onto a lightly floured surface. Top each sheet with 1/2 of the spinach mixture and spread evenly. Starting with the short side, roll each like a jelly roll around the filling. Place rolls on a plate and freeze until firm, about 15 minutes.
• Cut each roll into 20 slices using a sharp knife. Arrange slices onto the prepared baking sheet and top each with Parmesan cheese.
• Bake in the preheated oven until pastries are golden brown, about 15 minutes. Transfer pastries to a wire rack to cool, about 10 minutes.

CHEESY SPINACH PUFF PASTRY BITES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon, leaving the bacon fat in the pan. Set the bacon aside.
• Return the skillet to medium-high heat and add the onion. Cook, stirring occasionally, 1 minute. Stir in the garlic. Add the spinach and cook until the spinach is wilted, 2 to 3 minutes. Stir in the salt and pepper and set aside.
• Stir 1 egg, the cream cheese, Parmesan, feta and chives together in a large bowl. Stir in the spinach mixture and the bacon. Set aside.
• Dust a work surface with flour and roll out the pastry with a rolling pin to smooth out any creases. Cut into 4-inch pieces; you should get about 9 squares. Place the squares on the prepared baking sheet.
• In a small bowl, beat the remaining egg together with a splash of water. Using a pastry brush, brush two adjacent sides of each square with the egg wash. Place a heaping tablespoon of filling into the center of the square. Fold the dough over the filling, forming a triangle, and crimp the edges together. Place the bites in the fridge for 10 to 15 minutes. Remove from the fridge and brush the tops with the remaining egg wash. Bake until golden brown and puffed, 15 to 20 minutes. Let cool 5 to 10 minutes before eating.

SPINACH AND FETA PUFF BITES

Steps:

• Preheat oven to 375°F. Thaw frozen spinach. Drain spinach. In a bowl, mix the spinach, feta, garlic, pepper and nutmeg together.
• Flour countertop. Lay out puff pastry on floured surface. Flour the top of the dough. Roll out pastry until it’s half as thick and about 24x12 inches. Cut into 3 inch strips crosswise and lengthwise. Make sure the squares are well floured then stack them in a pile. Fill a little dish with water. Imagine square of puff pastry as cut diagonally (diamond shaped). Fill one half of the diamond shape pastry with filling. Fold the bottom half to meet the edges of the top half. Use a fork to seal edges.
• Place finished pockets on a nonstick baking sheet. Bake about 15 min or until golden brown and puffy. Serve warm.