Phyllo Squares With Baked Egg Spinach And Cheese Recipes

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.

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.

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:

• 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.

Steps:

• Preheat oven to 350°F. Place melted butter in 13 x 9-inch baking dish; set aside.
• In large bowl, beat eggs, stir in milk. Stir in flour and baking powder until well blended. Stir in cheese, spinach and onion. Spoon egg mixture into baking dish.
• Bake 35 minutes or until center is set. Cool 30 minutes; cut into 6 rows by 4 rows. Serve immediately.

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.

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain. Cool slightly. Stir in roasted peppers, olives, mozzarella cheese and eggs.
• In medium bowl, mix Cheddar cheese, ricotta cheese and spinach.
• Unroll phyllo pastry; cover with plastic wrap or towel. Place 1 sheet of phyllo in ungreased 13x9-inch (3-quart) glass baking dish, folding to fit. Brush lightly with melted butter. Continue layering and brushing with butter 3 more sheets of phyllo.
• Spoon half of the sausage mixture over phyllo in baking dish. Layer and brush with butter 4 more phyllo sheets. Top with spinach mixture. Layer and brush with butter 4 more phyllo sheets. Top with remaining sausage mixture. Layer and brush with butter remaining 4 phyllo sheets. Score top of phyllo in diamond shapes.
• Bake 50 to 60 minutes or until puffed and golden brown. Let stand 5 minutes before serving.

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.

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.