SPINACH AND FETA PHYLLO ROLL
It's official: You CAN improve upon a classic. We reinvented crisp, cheesy Greek spanakopita in this easy-to-serve, rolled-up version.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min. Spoon into medium bowl.
- Add half the spinach to skillet; cook 1 min. or just until wilted, stirring frequently. Remove from skillet. Repeat with remaining spinach. Cool completely.
- Heat oven to 350ºF. Squeeze out excess liquid from spinach; place on cutting board. Chop coarsely. Add to onion mixture along with the cheese; mix lightly.
- Place 1 phyllo sheet on work surface; spray with cooking spray. Top with remaining phyllo sheets, spraying each with additional cooking spray before covering with next sheet.
- Spread spinach mixture down center of phyllo stack. Fold both long sides of phyllo over spinach mixture; spray with additional cooking spray. Place, seam sides down, on parchment-covered rimmed baking sheet; spray with cooking spray.
- Bake 45 min. or until crisp and golden brown. Serve topped with sour cream.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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 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 :
SPINACH PHYLLO TRIANGLES
These crispy pockets of spinach and feta cheese with a hint of oregano look like a lot of work, but after assembling a few, you zip through them.-Mrs. Jody McIntyre, Burns Lake, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a nonstick skillet coated with cooking spray, cook onion until, tender. Add garlic; cook 1 minute longer. Stir in spinach and oregano; cook over medium-low heat just until spinach is warmed. Drain. Remove from the heat; stir in feta cheese and set aside. , Spray one sheet of phyllo dough with butter-flavored cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Fold dough in half lengthwise; spray with butter-flavored cooking spray. Cut dough in half lengthwise, forming two strips. , Place 1 tablespoon of spinach mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, until you come to the end of each strip. Spray with butter-flavored cooking spray, making sure all edges are sprayed and sealed. Repeat with remaining phyllo and filling., Place triangles on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm.,
Nutrition Facts : Calories 74 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 199mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g 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 PHYLLO ROLL UPS
I have ALWAYS been afraid of Phyllo Dough- Don't be! It is so easy! This is a simple recipe that will WOW your family and guests. From Food and Family magazine and modified a little. Posted for World Tour Greece
Provided by Mamas Kitchen Hope
Categories Greek
Time 40m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Preheat to 375F degrees.
- Combine all ingredients except dough until well blended.
- Work with one sheet of phyllo at a time and keep the waiting sheets covered with a damp paper towel or plastic wrap, etc -- to keep from drying out.
- Brush one sheet of phyllo dough with melted butter or spray with cooking spray- butter flavored is best.
- Repeat process stacking the newly buttered/sprayed sheets on top of the other until you have three sheets buttered/sprayed stacked together.
- Spread one third of spinach mixture along one short side of the dough.
- Fold the sides in about 1 or 2 inches to keep filling inside and roll up to make a log shape.
- Repeat method using the remaining dough and filling to make two more logs.
- Spray or butter tops of logs and score diagonally at 1 nch intervals to keep dough from cracking.
- Place logs on baking sheet and bake for 25 minutes or until golden brown.
- Place on cutting board and cut each log into 10 slices with a serrated knife.
- Note: You can freeze uncooked logs for later use. When ready to serve, remove 10 minutes before baking and then follow baking directions.
PHYLLO ROLLS FILLED WITH SPINACH AND CHICKEN
These spinach, chicken stuffed rolls is easier then it looks. Looks like you took hours to make this exquisite dinner. Place slice of the rolls on your favorite chicken gravy served with simple white rice. Or slice into appetizer size slices for fun pickens! This recipe make 2 rolls.
Provided by Rita1652
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Mix the melted butter, garlic, breadcrumbs, & cashews (ingredients for the spread between layers of phyllo dough.
- ) Split in half.
- One pre roll.
- Mix Spinach Filling ingredients together the Spinach, Egg, onions, cayenne, & Basil.
- Split in half.
- One pre roll.
- Mix chichen and dressing.
- Split in half.
- Start with one phyllo sheet short side toward you.
- Take 1/2 of the butter mixture and spread it on one sheet, repeat laying a sheet of phyllo and the rest of the other half of butter mixture.
- Lay the third sheet over the butter mixture.
- Place 1/2 of the chicken over the prepared phyllo follow with 1/2 the spinach mixture.
- Roll up short end to short end and place on cookie sheet pan.
- When rolling remember you are in control so roll firmly.
- And tenderly spread the rolls with any butter that escapes onto your hand onto the outside of the rolls.
- Repeat with the other half of ingredients to make the other roll.
- Bake for 20 minutes.
- Slice into quarters for a meal or eighths for an appetizer.
Nutrition Facts : Calories 538.9, Fat 38.3, SaturatedFat 18.2, Cholesterol 142.3, Sodium 528.4, Carbohydrate 32, Fiber 4.1, Sugar 3.1, Protein 19.4
SALMON-AND-SPINACH ROLLS
Look for salmon fillets that are the same size. We found that 6-inch-long fillets work well, leaving the perfect amount of phyllo to wrap the fish on all sides.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a small bowl, combine spinach, cream cheese, and garlic and season with salt and pepper.
- Lay 1 sheet phyllo on a work surface and lightly brush with butter. (Keep extra phyllo covered while you work.) Stack 2 more sheets on top, brushing each with butter. Cut stack in half crosswise. Repeat with remaining 3 sheets phyllo and more butter to make 4 stacks total.
- Season salmon with salt and pepper, then place 1 fillet in center of each stack and top with spinach mixture. Fold 2 opposite sides of each stack over spinach mixture and tuck other 2 sides beneath to form a packet. Brush tops and sides with butter. Bake packets on a parchment-lined baking sheet until golden brown, about 10 minutes.
Nutrition Facts : Calories 500 g, Fat 29 g, Fiber 3 g, Protein 40 g, SaturatedFat 13 g
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- Combine first 7 ingredients in a large bowl. Add 3 tablespoons oil; stir well to combine. Stir in pepper, egg, and cheese until well blended.
- Working with 2 phyllo sheets at a time (cover remaining dough to prevent drying), brush 2 sheets lightly with remaining olive oil (long edge of sheets should be closest to you). Top with 2 phyllo sheets; brush lightly with oil. Arrange 2 cups spinach mixture in an even mound along phyllo edge nearest you, leaving a 1-inch border on either side. Fold sides of phyllo partially over mound; roll dough and filling, burrito-style, to form an 11 x 3-inch roll. Place roll, seam side down, on prepared pan. Repeat procedure with remaining dough, oil, and filling to form 5 rolls. Make 3 small slits in the top of each roll to allow steam to escape.
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