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.
BOSNIAN PITA (PHYLLO PIE) WITH SPINACH FILLING
This is one of the most delicious dishes I have ever come across. It is special to me because it is my husband's favorite dish from his old country. My mother in law and his aunt, both from Bosnia, taught me how to make it, even though they do not speak much English. They even make their own dough, but making phyllo dough is very difficult and they assured me it is more than okay
Provided by kristin ei
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- WASH HANDS (This recipe requires you to work with the food directly with your hands).
- Preheat oven to 350.
- Wash and drain spinach.
- Chop spinach and put in a big glass bowl.
- Add salt and mix with hands.
- Leave the spinach to sit for about 10 minutes to allow the salt to draw out the water from the vegetable.
- The water in spinach will make the filling bitter so do not skip this step.
- Drain the spinach by either sqeezing it bit by bit with your hand over the sink or by spinning several times in a salad spinner.
- Transfer drained spinach into a new bowl.
- Add egg, and sour cream.
- Fold in feta and cheddar cheese.
- Put some olive oil in a small bowl.
- Grease a 9"*13" glass or metal baking pan.
- Take your phyllo dough sheets and lie the sheets, stacked, on a dry surface.
- TIP: (While adding the filling, you may wish to cover the dough with a dry towel and then a damp one to keep it from drying out or flaking) Place one sheet of dough into the pan and cut away excess.
- Brush with oil, using either your hands or a pastry brush.
- Repeat until dough is 6 or 7 layers.
- Add a skim of filling with hands and spread evenly.
- Repeat steps 16-18 until the pie reaches the top of the pan or you run out of ingredients.
- Just make sure you finish with the dough on top, sort of like lasagna.
- Place pie in the oven, uncovered, about 45 minutes.
- The top becomes flaky.
- Pour on top of the pie while it is baking, 1/4 cup sour cream blended with 0.125 cup of milk.
- Bake for 15 more minutes.
- This dish can be served warm or room temperature.
- It is traditionally served with a yogurt beverage which is easily replicated by mixing the plain yogurt with milk, in equal parts.
Nutrition Facts : Calories 156.6, Fat 12.9, SaturatedFat 8.4, Cholesterol 69.7, Sodium 853.7, Carbohydrate 1.7, Sugar 1.3, Protein 8.6
POTATOE BUREK - BOSNIAN POTATOE SPIRALS
This dish was made for me by a Bosnian friend of a friend :). I adored the taste and simplicity of the dish. True and honest comfort food.
Provided by Eismeer
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a non stick pan and add small potatoe cubes. Let fry until they are crispy and brown.
- After a couple of minutes (before potatoe cubes go brown) add onion and garlic. Don't let them burn.(you can add a bit of water to prevent that from happening).
- Add allspice, salt and pepper to taste.
- Butter a dish/pyrex/ with one TB of meltet butter.
- Take one phyllo sheet, brush with meltet butter, and put another pastry sheet on top of it.
- Place potatoe filling on one end of the phyllo sheets.
- Roll up like a cigar and form a spiral.
- Do so with the rest of sheets and filling.
- Place burek spirals into form and brush with the rest of the melted butter.
- Let bake at 180°C until golden, crispy (about 15 to 20 minutes).
- Enjoy with salad and/or yoghurt sauce.
Nutrition Facts : Calories 384.6, Fat 15.4, SaturatedFat 8.3, Cholesterol 30.5, Sodium 411.9, Carbohydrate 54.8, Fiber 4.2, Sugar 2.5, Protein 7.1
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
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- In a large bowl, combine filling ingredients. Whisk until ingredients are completely integrated. Heat oven to 450°f (230°c).
- Grease a baking pan.* Layer one phyllo sheet on the bottom of the pan. Brush a thin layer of (butter and oil) coating over the sheet. Add another sheet of phyllo on top of the first one and repeat the coating.
- Grab a generous amount of filling (about 4 tablespoons), and spread evenly over the top sheet. Layer two sheets on top of the filling, coating each before adding the next layer (just like in step two). Top with the filling again and spread it evenly. Repeat phyllo, coating and filling layers until you run out ingredients. Make sure the last, top, pie layer has at least 3-4 sheets of phyllo.* Brush it with coating put the pan in the oven.
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