Phyllo Squares With Baked Egg Spinach And Cheese Recipes

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.

Steps:

• Preheat oven to 500 degrees. Wash spinach, leaving some water clinging to leaves. Cook in a large saucepan over medium-high heat, covered, stirring occasionally, until wilted, about 3 minutes. Drain in a colander. Let stand until cool enough to handle. Squeeze spinach to release as much liquid as possible. Finely chop, and transfer to a bowl. (You'll have 1/2 cup packed.) Add ricotta and feta. Season with salt and pepper. Stir in 1 egg.
• Melt butter in a saucepan over medium heat. Remove from heat; let solids sink to bottom. Skim foam. Carefully pour off clarified butter, discarding solids. Brush baking sheet with clarified butter.
• Cover phyllo with plastic wrap and a kitchen towel to keep it from drying out as you work. Remove 3 phyllo sheets, and layer on baking sheet, brushing each with clarified butter before topping with another sheet. Repeat brushing and layering with remaining 3 phyllo sheets to form a second stack on a work surface; cover with plastic wrap and a kitchen towel to keep from drying out.
• Place 6 evenly spaced dollops of spinach filling onto first phyllo stack, leaving a 2-inch border around each dollop. Make a well in the center of each filling mound. Crack 1 egg, and separate, reserving white. Carefully tip egg yolk into well of 1 filling mound. Repeat with remaining eggs.
• Whisk reserved egg whites and brush onto phyllo between mounds. Top with remaining phyllo stack. Press between filling mounds to seal. Using a pastry wheel, cut around filling mounds to form six 5 1/2-inch squares. Bake until phyllo is golden but yolks are still runny, 6 to 7 minutes. (Centers should still be soft when touched with the tip of your finger.) Serve immediately.

Steps:

• Layer three phyllo sheets in a 13x9x2-inch baking dish coated with nonstick spray, lightly spraying the top of each sheet with nonstick cooking spray.
• In a bowl, combine, spinach, cheeses, 2 eggs, parsley, and salt. Spread over phyllo. Top with remaining phyllo, again spraying each sheet.
• Using a sharp knife, cut into 12 squares; cover and chill for 1 hour.
• Beat egg whites, 2 eggs, and milk; pour over casserole. Cover and refrigerate overnight.
• Remove from the refrigerator 1 hour before baking. Bake, uncovered, at 375 degrees for 40-50 minutes, until a knife inserted in the center comes out clean and top is golden brown. Let stand 10 minutes before cutting.

Steps:

• whip cream cheese until smooth.
• add in spinach, garlic powder, salt and pepper to taste.
• put 2 tbsp of butter in a 1/2 sheet pan.
• Unroll the phyllo dough and put half on the bottom of the pan.
• Spread the filling in an even layer and top with the other half of the phyllo dough. Cut into 24 squares and pour butter all over the top.
• Make a egg and milk mixture and pour over the butter and place in the oven at 350 for 25 mins or until lighty browned.

Steps:

• Layer three phyllo sheets in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, lightly spraying the top of each sheet with nonstick cooking spray.
• In a 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 nonstick cooking spray. Using a sharp knife, cut into 12 squares; cover and chill for 1 hour. Beat egg whites, milk and remaining eggs; pour over casserole. Cover and refrigerate overnight.
• Remove from the refrigerator 1 hour before baking. Bake, uncovered, at 375 degrees F for 40-50 minutes or until a knife inserted near the center comes out clean and top is golden brown. Let stand for 10 minutes before cutting.

Steps:

• 1. Pick the leaves off the stinging nettle and discard the stems. Wear some thick gloves to do this.
• 2. Add 1 tbsp sugar and a pinch of salt to a pot of boiling water to preserve the green colour of nettle. Boil the stinging nettle leaves for 5 minutes, then strain, cool, then squeeze the water out as MUCH as possible.
• 3. Chop up the stinging nettle leaves into small pieces so they will mix well with other ingredients and be easy to eat.
• 4. Steam the package of baby spinach leaves and strain, cool, and SQUEEZE as much liquid out of them as possible.
• 5. Finely mince the leeks, then sautee them until slightly browned.
• 6. Roughly chop the dill and parsley.
• 7. Mix wet ingredients into one bowl: Macedonian feta, ricotta cheese, cottage cheese, and eggs.
• 8. Mix greens together: Sauteed leeks, parsley, dill, spinach, and nettles.
• 9. Mix the green ingredients and the cheese / wet ingredients together thoroughly until smooth. Add some pepper to taste, but you don't need salt due to the saltiness of the feta.
• 10. Lay two pieces of phyllo together on a baking tray, then lightly brush the top with sunflower oil.
• 11. Lay another 2 pieces of phyllo together at a time, and lightly brush with phyllo pastry until you have 6-7 pieces.
• 12. Pre-heat oven to 350 degrees Fahrenheit.
• 13. Layer evenly all the filling on top of bottom layers of phyllo pastry that have been brushed with oil.
• 13. Continue laying 2 pieces of phyllo at a time and brushing them will oil, until you have an equal number of phyllo pieces on top as in the bottom of the pastry.
• 14. Use a fork or small knife and poke some holes on the top in order to release the steam while the pastry is baking.
• 15. Place the pastry in oven, uncovered for 45 minutes at 350 F and bake until lightly browned.
• 16. Remove and let cool. Add pepper to taste. Serve with a squeeze of lemon.
• 17. Enjoy!
• 18. Please note, the Greek phyllo is thinner so you need 2 slices together to prevent ripping. If it's a medium thick one, such as a homestyle Balkan phyllo then maybe one phyllo slice is enough at a time with oil brushed on top.