SPINACH CHEESE PHYLLO APPETIZERS
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
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
SPINACH AND THREE CHEESE PHYLLO PIE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
- In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
- In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
- For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.
SWEET CHEESE PHYLLO PURSES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 sweet cheese phyllo purses
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚ F. Finely crumble the goat cheese with a fork in a medium bowl, then stir in the ricotta. Brush a 12-cup muffin pan with 1 tablespoon of the melted butter; set aside 1 tablespoon melted butter in a small bowl for step 3.
- Use the remaining 6 tablespoons butter for the phyllo sheets: Brush the top of a phyllo sheet all over with butter, then stack 3 more sheets on top, brushing each with butter. Cut the stack in half lengthwise, then crosswise into thirds to make 6 squares. Press each square into a muffin cup. Repeat with the remaining 4 phyllo sheets and melted butter.
- Divide the cheese mixture among the phyllo-lined muffin cups, pressing with a spoon to flatten the filling into the cups. Fold in the phyllo to cover the filling, leaving a little hole in the center to vent steam. Brush the tops of the dough with the reserved 1 tablespoon melted butter. Put the pan on the oven floor and bake until the phyllo purses are dark golden brown on the bottom, 5 to 8 minutes. Reduce the oven temperature to 375˚ F; move the muffin pan to the middle oven rack and continue baking until the phyllo is golden brown and crisp on top, 30 to 40 minutes.
- Meanwhile, combine the sugar, water, cardamom and orange zest in a small saucepan. Bring to a boil, reduce to a simmer and cook, occasionally pressing on the cardamom pods with a spoon, until syrupy, about 8 minutes. Strain through a fine-mesh sieve into a liquid measuring cup. Stir in the orange juice.
- Remove the phyllo purses to a platter as soon as they come out of the oven. Spoon about half of the syrup on top. Let sit for a few minutes to soak in the syrup, then top with the pistachios. Drizzle with more syrup and serve warm.
CHEESE AND SPINACH PUFF PASTRY POCKETS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h5m
Yield 12 appetizer servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.
- Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.
CHEESE-SPINACH APPETIZERS
Make and share this Cheese-Spinach Appetizers recipe from Food.com.
Provided by ngibsonn
Categories Cheese
Time 1h
Yield 48 squares
Number Of Ingredients 9
Steps:
- In a large bowl, beat eggs (or egg substitute) with flour until smooth.
- Squeeze spinach to dry then add to egg mixture along with cottage cheese, cheddar cheese, pepper, cayenne, and nutmeg.
- Mix well.
- Pour into 13 x 9 x 2-inch pan that has been sprayed with non-stick cooking spray.
- Sprinkle with wheat germ and bake in preheated 350-degree oven for about 45 minutes.
- Let stand 10 minutes then cut into 1-1/2 inch squares.
PHYLLO SQUARES WITH BAKED EGG, SPINACH, AND CHEESE
These savory pastries from the Martha Stewart Living digital magazine for iPad make a showstopping first course or brunch dish. Serve them with salad greens, and dinner's on.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 6
Number Of Ingredients 7
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.
SPINACH APPETIZERS
Instead of sausage balls, try these savory spinach treats -- they're great! The recipe was given to me while shopping by a lady at the grocery store. The formed balls may be stored frozen in airtight containers until ready for use.
Provided by DIANE HALL
Categories Appetizers and Snacks Cheese
Time 2h40m
Yield 16
Number Of Ingredients 7
Steps:
- In a large bowl, mix together chopped spinach, dry bread stuffing mix, eggs, Parmesan cheese, onion, butter and Cheddar cheese. Cover and chill in the refrigerator approximately 30 minutes.
- Drop the mixture by rounded spoonfuls onto a lightly greased large baking sheet. Place baking sheet in the freezer approximately 1 hour.
- When ready to bake, allow the balls to partially thaw, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
- Bake the balls in the preheated oven 20 to 25 minutes, or until lightly browned.
Nutrition Facts : Calories 143 calories, Carbohydrate 20.3 g, Cholesterol 42.2 mg, Fat 4.4 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 469 mg, Sugar 2.4 g
SPINACH, FETA, AND PHYLLO PURSES
Categories Cheese Onion Bake Cocktail Party Feta Spinach Shower Engagement Party Phyllo/Puff Pastry Dough Gourmet
Yield Makes 30 hors d'oeuvres
Number Of Ingredients 6
Steps:
- In a heavy skillet cook the onion in 1/4 cup of the oil over moderately low heat, stirring occasionally, until it is golden, add the spinach, and cook the mixture, stirring, until it is combined well. Remove the skillet from the heat, stir in the Feta and the dill, and let the filling cool.
- Lay 1 sheet of the phyllo with a long side facing you on a work surface and brush it lightly with some of the remaining 1/4 cup oil. Lay another sheet and brush it lightly with some of the remaining oil. With a sharp knife cut the sheets lengthwise into thirds and cut each length crosswise into fifths, making 15 sections, each approximately 4 x 3 1/2 inches. Put a level teaspoon of the filling in the center of each phyllo section. Working with 1 section at a time gather the corners of th phyllo over the filling and twist the phyllo gently. Transfer the pastries to an oiled jelly-roll pan and make pastries with the remaining phyllo, oil, and filling, in the same manner. Bake the pastries in the lower third of a preheated 375°F. oven for 25 minutes, or until they are golden. The pastries may be baked 1 day in advance and kept covered loosely with plastic wrap and chilled. Reheat the pastries in a 375°F. oven for 10 minutes, or until they are heated through.
SPINACH CHEESE PHYLLO SQUARES
This is another L&T recipe I really want to try. It's lighter than the classic version of this recipe. Passive work time includes chilling, sitting before baking and oven time, but does NOT include overnight in the refrigerator.
Provided by SweetySJD
Categories Breakfast
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 215.1, Fat 10.1, SaturatedFat 5.6, Cholesterol 102.6, Sodium 570.4, Carbohydrate 9.4, Fiber 0.9, Sugar 2.9, Protein 21.1
CHERYL'S SPINACH CHEESY PASTA CASSEROLE
This recipe was given by a friend and it instantly became a favorite! It tastes great as leftovers as well! Enjoy!
Provided by FBERLAGE
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
- Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
- Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
- Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 38 g, Cholesterol 64.4 mg, Fat 18 g, Fiber 4.2 g, Protein 17 g, SaturatedFat 7.5 g, Sodium 668.2 mg, Sugar 9.8 g
SPINACH CHEESE PHYLLO SQUARES
"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."
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 187 calories, Fat 9g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 593mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
SPINACH PHYLLO PIE
Serve this savory Greek pastry as part of an appetizer table at a gathering.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h15m
Number Of Ingredients 8
Steps:
- In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.
- Return pan to heat. Working in batches, cook spinach, tossing, until wilted, about 1 minute. Drain spinach and let cool. Press out excess moisture, then roughly chop. Add spinach, feta, and raisins to bowl with onion and season filling with salt and pepper. (To store, refrigerate, up to 2 days.)
- Preheat oven to 350 degrees. Unroll phyllo. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small sharp knife, make 8 diagonal cuts on top. Repeat with remaining phyllo and filling.
- Place logs, seam side down, on a parchment-lined baking sheet. Bake until deep golden brown, 45 to 50 minutes. Cut into slices along slashes. Serve warm or at room temperature.
Nutrition Facts : Calories 338 g, Fat 19 g, Fiber 7 g, Protein 9 g
SPINACH AND CREAM CHEESE PHYLLO SQUARES
Make and share this Spinach and Cream Cheese Phyllo Squares recipe from Food.com.
Provided by Chef bebzy
Categories < 60 Mins
Time 35m
Yield 24 squares, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 398.7, Fat 30.7, SaturatedFat 18.3, Cholesterol 101.8, Sodium 433.2, Carbohydrate 22.9, Fiber 1.4, Sugar 0.4, Protein 8.8
POTATO, SPINACH, AND CHEESE QUICHE
Enjoy this quiche for breakfast, lunch, or dinner! For breakfast, serve with a side of bacon and some fruit or juice; for lunch, present with a salad and iced tea; or for dinner, plate it with a side of steamed broccoli or carrots and some crusty French bread.
Provided by Bibi
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut a 9-inch circle of parchment paper.
- Place pastry crust in a 9-inch quiche or pie pan, gently shaping and stretching to fit. Prick crust with a fork several times and place parchment circle over top. Add pie weights or dried beans on top of parchment paper.
- Set the pan on a baking sheet and place in the center of the preheated oven. Reduce heat to 375 degrees F (190 degrees C) and bake about 10 minutes. Remove to a wire rack and cool for about 5 minutes. Carefully remove pie weights or beans and parchment paper. Leave oven on.
- While the crust is cooling, squeeze thawed spinach between several layers of paper towels, to remove most of the moisture. Set aside.
- Add thawed potatoes to the cooled crust. Sprinkle 1 cup shredded Gruyere cheese on top.
- Stir beaten eggs, cream, bagel seasoning, and hot pepper sauce in a large bowl until ingredients are fully incorporated. Stir in spinach, breaking up any clumps. Pour mixture over the cheese and potatoes. Sprinkle the remaining 1/2 cup Gruyere on top.
- Place in the center of the oven and bake until eggs are set and a knife inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and cool on a rack for 10 minutes. Serve warm.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 19.4 g, Cholesterol 42.7 mg, Fat 22.7 g, Fiber 2 g, Protein 9.3 g, SaturatedFat 10.2 g, Sodium 309.1 mg, Sugar 0.2 g
SPINACH CHEESE APPETIZERS
Hosting a get-together is simple when you have these easy hors d'oeuvres stashed in the freezer. Loaded with spinach flavor, the rich squares come from the Sequim, Washington home of Marian Platt.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 6-1/2 dozen.
Number Of Ingredients 8
Steps:
- Pour butter into a 13x9-in. baking dish; tilt to coat. In a small bowl, combine the flour, salt and baking powder. Whisk eggs and milk; stir into dry ingredients just until blended. Fold in spinach and cheese. Pour into prepared dish., Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes; cut into small squares. Serve immediately or transfer to a freezer container. May be frozen for up to 3 months., To use frozen appetizers: Thaw in the refrigerator overnight. Place on baking sheet. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand 5 minutes before serving.
Nutrition Facts : Calories 43 calories, Fat 3g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 85mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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