Spinach Phyllo Pizza

SPINACH PHYLLO PIZZA



Spinach Phyllo Pizza image

Recipe From epicurious.com

Categories     Cheese     Leafy Green     Bake     Cocktail Party     Vegetarian     Fall     Spring     Winter     Gourmet

Yield Serves 6 to 8 as an hors d'oeuvre

Number Of Ingredients: 8

1 1/2 pounds spinach (about 2 bunches), coarse stems discarded and the leaves washed well and drained
5 tablespoons unsalted butter, melted and kept warm
7 sheets of phyllo (each about 17 by 12 inches), stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
6 tablespoons freshly grated Parmesan
1 teaspoon dried mint
1/2 cup very thinly sliced red onion
2/3 cup finely crumbled Feta
1 1/2 tablespoons olive oil

Steps:

  • In a kettle cook the spinach in the water clinging to the leaves, covered, over moderate heat for 3 to 4 minutes, or until it is just wilted, refresh it under cold water, and let it drain well in a colander while making the phyllo crust.
  • Preheat the oven to 400°F. Brush a baking sheet lightly with some of the butter, put 1 sheet of the phyllo on the butter, the brush it lightly withy some of the remaining butter. Sprinkle the phyllo with 1 tablespoon of the Parmesan, put another sheet of the phyllo on top, and press it firmly so that it adheres to the bottom layer. Butter, sprinkle, and layer the remaining phyllo in the same manner, ending with a sheet of phyllo. Brush the top sheet lightly with the remaining butter and bake the crust in the middle of the oven for 5 minutes.
  • Arrange the spinach evenly on the crust, leaving a 1-inch border all around, crumble the mint over it, and season the spinach with salt and pepper. Scatter the onion over the spinach, sprinkle the pizza with the Feta, and drizzle it with the oil. Bake the pizza in the middle of the oven for 15 minutes, or until the cheese is melted, and with a pizza wheel or sharp knife cut it into squares.


SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Recipe From allrecipes.com

Provided by SILVERWOLF

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 5

Number Of Ingredients: 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil
Calories494.1 calories
Carbohydrate31.5 g
Cholesterol100.3 mg
Fat34.7 g
Fiber7.4 g
Protein18.2 g
SaturatedFat11.5 g
Sodium893.9 mg
Sugar5.4 g

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 PHYLLO HAND PIE



Spinach Phyllo Hand Pie image

Recipe From foodnetwork.com

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h5m

Yield 6 hand pies

Number Of Ingredients: 12

2 sticks (1 cup) salted butter
2 cloves garlic, minced
1 small yellow onion, halved and sliced
One 10-ounce jar artichoke hearts, drained and finely chopped
1 cup heavy cream
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 ounces cream cheese, at room temperature
1/4 cup freshly grated Parmesan
3 cups packed baby spinach
Nonstick cooking spray, for the baking sheet
9 sheets frozen phyllo dough, thawed

Steps:

  • Melt 1 stick of the butter in a large skillet over medium heat. Add the garlic and onion and cook until the onion is softened, 2 to 3 minutes. Add the artichoke hearts and stir. Pour in the cream and bring to a boil. Reduce to a simmer and let the mixture thicken for 1 to 2 minutes. Season with salt and pepper. Stir in the cream cheese and Parmesan and mix until smooth. Add the spinach and cook, stirring occasionally, until the spinach is fully wilted. Set the mixture to cool to room temperature, about 20 minutes.
  • Preheat the oven to 375 degrees F.
  • Melt the remaining 1 stick butter in a small saucepan. Spray a baking sheet with nonstick cooking spray and set aside.
  • On a clean work surface, halve and trim the phyllo sheets into 18 rectangular pieces (5 1/3 inches by 9 inches). Layer 3 phyllo sheets, brushing the top of each layer with melted butter. (Cover the remaining phyllo dough with plastic wrap and a damp cloth to keep from drying out.) Place 1/4 cup of the filling about 1 inch from the bottom of the phyllo rectangle. Fold the corner of the phyllo dough over the filling, creating a triangular filled pocket. Continue to fold, keeping the triangle shape, until completely sealed. Place it sealed-side down on the prepared baking sheet. Repeat with the remaining phyllo sheets and filling until you have 6 hand pies.
  • Brush the top of the phyllo triangles with the remaining butter and bake until golden brown, about 15 minutes. Serve warm or at room temperature.


SPINACH CHEESE PHYLLO SQUARES



Spinach Cheese Phyllo Squares image

"A higher-fat version of this casserole was a big hit when my aunt and I ran a gourmet carryout business," relates Julie Remer of Gahanna, Ohio. " Now that I'm only cooking for my family, I'm trying to lighten things up a bit."

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients: 10

6 sheets phyllo dough (14x9 inches)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2-1/2 cups shredded part-skim mozzarella cheese
1-1/2 cups shredded reduced-fat cheddar cheese
1-1/2 cups fat-free cottage cheese
4 large eggs
1-1/2 teaspoons dried parsley flakes
3/4 teaspoon salt
6 large egg whites
1-1/2 cups fat-free milk
Calories 187 calories
Fat9g fat (5g saturated fat)
Cholesterol97mg cholesterol
Sodium593mg sodium
Carbohydrate9g carbohydrate (0 sugars
Fiber1g fiber)
Protein19g protein. Diabetic Exchanges

Steps:

  • Layer three phyllo sheets in a 13x9-in. baking dish coated with cooking spray, lightly spraying the top of each sheet with cooking spray., In a large bowl, combine the spinach, cheese, 2 eggs, parsley flakes and salt; spread over phyllo dough. Top with remaining phyllo sheets, lightly spraying the top of each sheet with cooking spray. Using a sharp knife, cut into 12 squares; cover and chill for 1 hour. , In a large bowl, beat the egg whites, milk and remaining eggs until blended; pour over casserole. Cover and refrigerate overnight., Remove from the refrigerator 1 hour before baking. Bake, uncovered, at 375° for 40-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.


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.

Recipe From tasteofhome.com

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.


SPINACH PHYLLO CUPS



Spinach Phyllo Cups image

This is so easy and great for parties!

Recipe From allrecipes.com

Provided by NAKAGO

Categories     Appetizers and Snacks     Pastries

Time 21m

Yield 9

Number Of Ingredients: 5

1 egg, beaten
2 cloves garlic, finely minced
1 (8 ounce) package crumbled feta cheese
2 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry
3 (2.1 ounce) packages pre-baked mini phyllo dough shells
Calories205.7 calories
Carbohydrate16.4 g
Cholesterol43.1 mg
Fat11.3 g
Fiber1.8 g
Protein9.1 g
SaturatedFat4 g
Sodium385.8 mg
Sugar1.5 g

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix the egg, garlic, and feta in a large bowl. Stir in the spinach. Place the phyllo shells on flat baking sheets, and fill with the spinach mixture.
  • Bake in preheated oven until hot, 6 to 8 minutes.




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