SPINACH PHYLLO BUNDLES
Spanakopita is a Greek spinach pie made with phyllo dough. This appetizer version is always a hit at parties.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 28 appetizers.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in 2 tablespoons butter until tender. Remove from the heat. Stir in the spinach, feta cheese, cottage cheese, eggs, bread crumbs, salt, dill and pepper., Melt remaining butter. Layer and brush five phyllo sheets with melted butter. (Keep remaining phyllo dough covered with a damp towel to prevent it from drying out.) Cut buttered sheets lengthwise into 2-in. strips. Place 1 heaping tablespoon of filling at one end of each strip; fold into a triangle, as you would fold a flag.Place on an ungreased baking sheet. Brush with butter. Repeat three times, using five sheets of phyllo each time. , Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts :
SPINACH PHYLLO PIE
Serve this savory Greek pastry as part of an appetizer table at a gathering.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h15m
Number Of Ingredients 8
Steps:
- In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.
- Return pan to heat. Working in batches, cook spinach, tossing, until wilted, about 1 minute. Drain spinach and let cool. Press out excess moisture, then roughly chop. Add spinach, feta, and raisins to bowl with onion and season filling with salt and pepper. (To store, refrigerate, up to 2 days.)
- Preheat oven to 350 degrees. Unroll phyllo. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small sharp knife, make 8 diagonal cuts on top. Repeat with remaining phyllo and filling.
- Place logs, seam side down, on a parchment-lined baking sheet. Bake until deep golden brown, 45 to 50 minutes. Cut into slices along slashes. Serve warm or at room temperature.
Nutrition Facts : Calories 338 g, Fat 19 g, Fiber 7 g, Protein 9 g
SPINACH BUNDLES
These elegant and crunchy little bundles are much easier to make than they look.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a mixing bowl, whisk eggs until frothy. Squeeze out excess water from spinach, and add spinach to eggs. Fold in breadcrumbs, feta, scallions, dill, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
- Lay 1 phyllo sheet on a clean work surface. Brush phyllo lightly with oil, and lay another sheet on top. Repeat layering phyllo sheets until all are used. Cut the stacked sheets into four squares.
- Gently press phyllo squares into the four outer cups of a nonstick cupcake pan, being careful not to tear bottom. Spoon 1/4 of the spinach mixture into each lined cup. Gather excess dough at top of each filled cup, and twist to seal.
- Bake bundles in oven until golden brown, about 20 minutes. Serve warm or at room temperature.
SPINACH PHYLLO TRIANGLES
Steps:
- Using a coffee filter set over a bowl, drain the ricotta. Discard liquid and set ricotta aside.
- In a 2-quart saute pan over medium heat, melt butter. Add parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes. Add ouzo and simmer for another 5 minutes. Remove from heat and stir in ricotta and feta cheeses and the pepperoncini. Let cool and then refrigerate for 20 minutes or more.
- Preheat oven to 375 degrees F.
- In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips. Cover with a paper towel and a slightly dampened kitchen towel. Take 3 strips and brush the top sheet lightly with olive oil. Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner. Fold into a triangle shape and repeat as though folding into a flag. Repeat. Arrange triangles seam side down on a cookie sheet lined with parchment paper. Lightly brush triangles with olive oil and bake for 20 minutes or until golden brown. Cool slightly and transfer to a serving platter. Freeze leftover phyllo dough for other uses.
SPINACH SOUFFLE-PHYLLO CUPS
Steps:
- Preheat oven to 350 degrees F.
- Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets. Cut phyllo sheets into 6 pieces. Fit each section into a muffin cup. Bake for 10 minutes.
- Remove plastic cover from spinach souffle and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper. Divide spinach mixture into baked phyllo cups. Sprinkle feta cheese over spinach mixture. Return to oven for 6 minutes. Serve hot.
MUSHROOM BUNDLES
My guests rely on me to come up with yummy starters like these crispy mushroom appetizers made for a New Year's party. They vanish before your eyes. -Tina Coopman, Toronto, Ontario
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat., Place 1 sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo sheets covered with a damp towel to prevent them from drying out.) Layer with 3 additional phyllo sheets, brushing each layer. Using a sharp knife, cut the layered sheets into twelve 3-in. squares. Carefully press each stack into an ungreased mini-muffin cup., Stir feta into mushroom mixture; spoon 1 tablespoon into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12-15 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled bundles in freezer containers. To use, reheat bundles on a greased baking sheet in a preheated 375° oven until crisp and heated through.
Nutrition Facts : Calories 53 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
SPINACH BUNDLES
Make and share this Spinach Bundles recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°.
- In a mixing bowl, whisk eggs until frothy.
- Squeeze out excess water from spinach, and add spinach to eggs.
- Fold in breadcrumbs, feta, scallions, dill, 1/4 teaspoon salt, and 1/2 teaspoon pepper.
- Set aside.
- Lay 1 phyllo sheet on a clean work surface. Brush phyllo lightly with oil, and lay another sheet on top.
- Repeat layering phyllo sheets until all are used.
- Cut the stacked sheets into four squares.
- Gently press phyllo squares into the four outer cups of a nonstick cupcake pan, being careful not to tear bottom.
- Spoon 1/4 of the spinach mixture into each lined cup.
- Gather excess dough at top of each filled cup, and twist to seal.
- Bake bundles in oven until golden brown, about 20 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 232, Fat 14.3, SaturatedFat 4.5, Cholesterol 119.1, Sodium 519.7, Carbohydrate 17.1, Fiber 3, Sugar 1.9, Protein 10.1
SPINACH PHYLLO CASSEROLE
The layers of this low-fat phyllo pastry are coated with a mixture of egg whites and olive oil instead of melted butter.
Provided by Julesong
Categories Vegetable
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 F (190 C). Saute onions in chicken broth until broth has evaporated.
- Stir flour into milk until dissolved.
- Add to onions and stir constantly over medium heat until thickened.
- Blend in cheese until melted.
- Remove from heat and stir in spinach.
- Beat 6 egg whites until frothy and blend into cheese mixture. Pour into a deep casserole dish brushed with olive oil.
- Whisk together remaining egg white and the olive oil.
- Blend well.
- Cut sheets of phyllo pastry in half.
- Top the casserole with one piece of phyllo pastry.
- Brush with egg white mixture. Continue layering phyllo sheets, brushing each with the mixture. Bake for 35 to 45 minutes.
Nutrition Facts : Calories 140.6, Fat 6.1, SaturatedFat 1.9, Cholesterol 6.3, Sodium 319.9, Carbohydrate 8.7, Fiber 1.1, Sugar 0.8, Protein 12.7
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