Spinach Phyllo Cups Recipes

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SPINACH AND FETA PHYLLO CUPS



Spinach and Feta Phyllo Cups image

Spinach and Feta Phyllo Cups are the perfect holiday appetizers!

Provided by Darcey Olson

Categories     Appetizer

Time 19m

Number Of Ingredients 10

8 oz Crumbled Feta Cheese (Plain or Herb Variety)
1/2 cup Parmesan cheese
2 Eggs (Beaten)
2 Garlic Cloves (Finely Minced)
1-2 Shallots (Finely Minced)
1 tsp Oregano
1/4 tsp Salt
Black Pepper (To Taste)
2 Boxes Frozen Chopped Spinach, 10 oz
3 Packages of Pre-made Mini Phyllo Cups

Steps:

  • Thaw the Spinach and squeeze out the excess water.
  • Pre-heat the oven to 400.
  • In a large bowl, mix the feta, parmesan cheese, egg, garlic, shallots, oregano, salt and black pepper until combined. Fold in the spinach.
  • Fill the mini phyllo cups with the spinach mixture.
  • Bake for 7-9 minutes until the top is browned.
  • Let rest to set for 3-4 minutes before serving.

Nutrition Facts : Calories 39 kcal, Carbohydrate 2 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, TransFat 0.001 g, Cholesterol 19 mg, Sodium 151 mg, Fiber 1 g, Sugar 0.2 g, UnsaturatedFat 1.1 g, ServingSize 1 serving

SPINACH SOUFFLE-PHYLLO CUPS



Spinach Souffle-Phyllo Cups image

Provided by Sandra Lee

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 7

5 sheets phyllo dough
Olive oil cooking spray
1 package (12 oz.) spinach souffle (recommended: Stouffers)
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 (2-ounce) package crumbled feta cheese

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.

MAKE-AHEAD SPINACH PHYLLO ROLL-UPS



Make-Ahead Spinach Phyllo Roll-Ups image

Keep Make-Ahead Spinach Phyllo Roll-Ups in the freezer and pop one in the oven for a quick appetizer later. These spinach phyllo roll-ups are delicious.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 15 servings or 5 logs, 3 servings each

Number Of Ingredients 7

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 tub (7.5 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
4 green onions, finely chopped
1 egg, beaten
15 sheets frozen phyllo dough (14x9 inch), thawed
1/3 cup butter, melted

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.

Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 1 g, Protein 5 g

SPINACH PHYLLO BUNDLES



Spinach Phyllo Bundles image

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

1 medium onion, chopped
2 tablespoons plus 1/2 cup butter, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) crumbled feta cheese
3/4 cup 4% cottage cheese
3 eggs, lightly beaten
1/4 cup dry bread crumbs
3/4 teaspoon salt
1/2 teaspoon dill weed
Pepper to taste
20 sheets phyllo dough (14-inch x 9-inch sheet size)

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 CHEESE PHYLLO APPETIZERS



Spinach Cheese Phyllo Appetizers image

These are fantastic and not as scary (using the phyllo) as one might think. They make a very elegant appetizer; not to mention tasty. From Kraft.

Provided by appetizerqueen

Categories     Spinach

Time 45m

Yield 3 dozen

Number Of Ingredients 6

1 (8 ounce) container cream cheese (with chive & onion optional)
1 (10 ounce) package frozen spinach, thawed and drained well
1/3 cup roasted red pepper, drained and chopped (fresh red pepper works nicely too)
1 1/2 teaspoons pepper
9 frozen phyllo pastry sheets, thawed
6 tablespoons margarine, melted

Steps:

  • Stir together cream cheese, spinach red pepper and pepper until well blended.
  • Lay one phyllo sheet on a flat surface and brush with margarine.
  • cut phyllo lengthwise into 4 long strips.
  • spoon approximately 1 tablespoon filling about an inch from the end of the phyllo strip.
  • Fold phyllo over filling at an angle and continue folding like folding a flag until you have a triangle. repeat with remaining phyllo and filling.
  • Place triangles on greased cookie sheet, brushtops with margarine and bake at 375, 12 -15 minutes until golden.

Nutrition Facts : Calories 667.9, Fat 52.7, SaturatedFat 20.2, Cholesterol 83.3, Sodium 1074.4, Carbohydrate 39, Fiber 4.6, Sugar 3.2, Protein 12.8

ARTICHOKE PHYLLO CUPS



Artichoke Phyllo Cups image

I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! -Neel Patel, Champaign, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

3 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped
1/2 cup shredded part-skim mozzarella cheese
3 green onions, chopped
1/4 cup whipped cream cheese
2 tablespoons minced fresh parsley
2 tablespoons grated Parmesan cheese
2 tablespoons sour cream
1 tablespoon mayonnaise
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells., Bake at 350° until lightly browned, 10-15 minutes. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until heated through.

Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 149mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

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