Spanakopitabreakfasteggs Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
• In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
• Brush the bottom of a 17x11 inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Continue to layer 13 more sheets of dough, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter and, using a sharp knife, score top layer into diamonds.
• Bake in preheated oven for 40 minutes, or until golden brown.

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.

Steps:

• Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Preheat oven to 375°F.
• Melt remaining 1 stick butter in a small saucepan, then cool.
• Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
• Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.
• Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.
• Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.

Steps:

• In a medium skillet over moderate heat, melt the butter. Add the green onions, spinach, and dill stirring occasionally, until spinach has wilted.
• In a bowl whisk together the eggs, cream cheese , feta, dill, and pepper. Pour mixture over the spinach.
• If scrambling the eggs, just stir until you reach desired texture of eggs and serve. Transfer to a serving plate and sprinkle with the chives or scallions.
• OPTIONAL OMELETTE: (Make 2) Stir the eggs gently pushing the outer edges inward till the eggs begin to solidify. Leave it be for a minute or two but continue to shake pan a little to keep it loose from the pan.
• When eggs are 2/3 of the way done, carefully 'flip' the pan with a quick jerk. If you don't know how to do that, you can slide the omelette onto a baking sheet and broil the top for a minute to continue cooking.

Steps:

• Defrost the spinach and phyllo dough in the fridge overnight.
• For the filling, heat the olive oil in a medium skillet over medium heat. Add the onion, season with salt and pepper and cook until softened and lightly golden brown, about 5 minutes. Add the garlic and cook for 1 to 2 minutes, stirring frequently. Then remove the pan from the heat and stir in the parsley, dill, red pepper flakes, nutmeg and lemon zest. Set aside to cool to room temperature.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Drain the spinach through a strainer lined with a clean kitchen towel or a few layers of sturdy paper towel. Gather the spinach up in the towel and squeeze out as much of the water as possible. Transfer to a bowl and add the lemon juice and feta. Stir in the cooled onion mixture and the egg.
• Retrieve the phyllo from the fridge, unroll it and cover it with a clean kitchen towel to keep it from drying out. Place a 9-inch springform pan on a rimmed baking sheet and brush the bottom and sides lightly with butter. Lay out one sheet of phyllo, brush with butter and transfer it to the prepared pan. There is no need to be extra careful here - the phyllo might tear, crack or rumple up a bit but that just makes for more texture in the end result. Layer on two more buttered sheets of phyllo across the bottom of the pan.
• Continue buttering the phyllo as before but begin placing the remaining sheets off-center around the pan so that their edges overlap in the center of the base and the other edge hangs over the sides, gently pressing along the bottom and up the sides to create a crust. Transfer the spinach filling into the phyllo crust and spread into an even layer.
• Gather and fold the overhanging phyllo overtop of the edges of the spinach, leaving the center bit of spinach exposed. Brush the phyllo with remaining butter and bake for 40 to 50 minutes, or until golden brown and crisp. Allow to cool slightly before removing from the pan and serving.

Steps:

• Preheat a deep fryer to 350 degrees F.
• In a bowl, blend the spinach, onions, feta cheese, dill, salt and pepper, mixing well and crumbling the feta during the process.
• To build the rolls, in the center portion of each wrapper, add a tablespoon of filling. Then trace the cornstarch paste around the edges of the wrapper. To seal, fold the bottom tip over the filling, and then bring the left and right sides into the center. To finish, simply roll to bring the top until the roll is closed.
• Drop the spanakopita rolls into the fryer. Lower them slowly into the oil so they set. Once crisp, after about 2 minutes, remove from the fryer. Remember they will continue to cook two shades darker. Put on paper towels to absorb the grease.
• Season the eggrolls and serve with tzatziki sauce, aioli or other sauce.

Steps:

• In a wide, shallow saucepan, melt butter and add spinach.
• Cook spinach on medium heat until thawed and beginning to steam.
• Add dill weed and onion powder, continue to cook while moving around pan continuously until spinach has wilted and most of the moisture has either been absorbed by the herbs or evaporated.
• Once spinach has cooked, set aside to cool for a few minutes (you don't want the eggs to scramble when you add them).
• Grease a 9 x 13 glass baking dish with olive oil (either from a spray - be sure the ingredients are just extra virgin olive oil & propellant - or put a few drops in the pan and wipe around the inside with a paper towel).
• Beat eggs separately, then add to spinach mixture along with milk.
• Add to greased baking dish, and using a fork, gently stir / whisk around the spinach / egg mixture until evenly mixed & distributed, breaking up any clumps.
• Crumble feta cheese & sprinkle on top.
• Bake in 350 degree oven for 40 minutes, until eggs are set and cheese is melted & just starting to brown.

Steps:

• In a small skillet, saute red pepper and onion in oil until tender. Transfer to a large bowl; stir in 1/2 cup spinach (save the rest for another use). Stir in the cheese, corn, beans, jalapeno, cumin, chili powder and salt., Place 1 sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spray sheet with butter-flavored spray; cut into three 14x3-in. strips. , Place a scant tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. , Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling. , Place triangles on baking sheets coated with cooking spray. Bake at 375° until golden brown, 10-12 minutes. Meanwhile, mash avocado with the mayonnaise, sour cream and vinegar. Serve with warm appetizers.

Steps:

• Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.

Steps:

• Heat oil in large skillet on medium-high heat. Add spinach; cook and stir 4 to 5 min. or until spinach wilts. Remove from heat. Discard any liquid from skillet; cool 5 min. Squeeze spinach to remove as much liquid as possible. Chop spinach. Mix spinach, feta, egg and pepper in medium bowl.
• Heat oven to 375°F. Unroll phyllo sheets; cover with plastic wrap until ready to use to prevent drying. Place 1 phyllo sheet on clean work surface; brush lightly with butter. Top with second phyllo sheet. Using sharp knife, cut sheets crosswise into 6 (12x2-3/4-inch) strips.
• Place 1 tsp. spinach mixture onto end of strip. Fold one corner of phyllo strip over filling to make a triangle. Continue folding dough until entire strip is folded into a triangular packet. Place, seam side down, on baking sheet sprayed with cooking spray. Repeat with remaining phyllo sheets and filling mixture. Brush tops with remaining butter.
• Bake 20 to 25 min. or until crisp and golden brown. Cool on wire rack.