SPINACH PHYLLO HAND PIE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h5m
Yield 6 hand pies
Number Of Ingredients 12
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.
MAKE-AHEAD SPINACH PHYLLO ROLL-UPS
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
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 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 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 :
GARLIC PHYLLO BUNDLES
Wonderful roasted garlic wrapped in flaky phyllo dough simply melt in your mouth. Walnuts add a surprising crunch, while the melted butter lends rich flavor to the bite-sized bundles.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 20 appetizers.
Number Of Ingredients 5
Steps:
- Lightly brush one sheet of phyllo with butter; place another sheet of phyllo on top and brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out., Cut the two layered sheets into four 14x2-1/4-in. strips. Place one garlic clove on lower corner of each strip; sprinkle 1 teaspoon walnuts over length of strip., Fold dough over garlic, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal., Place bread crumbs in a small shallow bowl. Brush both sides of triangle with butter; dip in bread crumbs. Place on a greased baking sheet. Repeat., Bake at 350° for 15-18 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 68 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 66mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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
TOFU BUNDLES IN PHYLLO
Make and share this Tofu Bundles In Phyllo recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine tofu, carrot, zucchini, cheese, spinach and seasonings.
- Stack 4 sheets of phyllo and cut into 6 even squares.
- Spoon 2 to 3 tablespoons filling into each square.
- Fold corner to corner and turn over end flaps, sealing with a dab of water.
- Place bundleson non-stick or lightly sprayed baking sheet.
- Using a pastry brush, brush on melted butter and sprinkle with sesame seeds.
- Bake at 425 degrees for 25 minutes.
- Makes 2 servings of 3 bundles each.
Nutrition Facts : Calories 356.9, Fat 14.2, SaturatedFat 7.6, Cholesterol 31, Sodium 1952.8, Carbohydrate 33.4, Fiber 5.4, Sugar 5, Protein 25.9
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