SPANOKOPITA
Steps:
- Preheat oven to 400 degrees F.
- Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
- Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
- Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.
MUSHROOM-GOAT CHEESE SPANAKOPITA
"The roasted garlic makes everything smell amazing, and the goat cheese gives this dish a tangy taste," says Michael.
Provided by Michael Symon : Food Network
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F. Heat a large sauté pan over medium heat. Add the olive oil and heat. Add the garlic, shallot and mushrooms and cook, stirring often, until almost tender, about 4 minutes. Add the spinach and cook until very tender, about 6 minutes. Transfer the mixture to a bowl and fold in the goat cheese; season with salt and let cool.
- Lay out 1 phyllo sheet, butter liberally and fold in half to form a rectangle. Butter again and fold in half again to form a skinnier rectangle. Repeat with the remaining phyllo, placing a towel over the prepared sheets to prevent them from drying out.
- Pile the mushroom and spinach mixture on one end of each phyllo rectangle. Fold up one corner of the dough over the filling to form a triangle and continue to fold (like a flag), buttering between each fold. Transfer to a parchment-lined baking sheet and bake until golden brown, 10 to 15 minutes.
SPANAKOPITA TAQUITOS WITH GOAT CHEESE TOMATO DIPPING SAUCE #RAGU
Ragú® Recipe Contest Entry. Ever so popular spanakopita filling is transformed in taquitos to make a light meal or appetizers.
Provided by mariajoehema
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make filling,.
- 1. Add spinach into a large microwavable bowl along with 1/4 cup water. Microwave on high for 3 minutes until wilted.
- 2. Cool completely, transfer to a clean kitchen towel, wrap and squeeze well to get all the moisture out. Set aside.
- 3. Heat 3 tablespoons vegetable oil in medium non-stick skillet until shimmering.
- 4. Saute onion, garlic and cauliflower over medium heat for about 10 minutes until golden brown and cooked.
- 5. Add cayenne pepper powder, coriander powder and salt , stir for 1 minute.
- 6. Add spinach and saute for 2 minutes.
- 7. Transfer to a medium bowl, mix in 4 eggs and bread crumbs.
- To make taquitos.
- 1. Stack tortillas , wrap in a clean damp dish towel. Microwave until warm , about 1 minute.
- 2. Beat 2 eggs in a small bowl .
- 3. Working with one tortilla at a time, spread 3 tablespoons of filling over half of a tortilla and brush egg wash over the remaining half. Roll tightly starting from the filling side.
- 4. Place seam side down on a plate, cover with a another damp towel.
- 5. Repeat with remaining tortillas.
- 6. Heat 2 cups oil in a medium skillet to 350 degrees over medium heat.
- 7. Place 6 tortillas , seam side down, fry until golden brown on all sides (about 5-7 minutes, turning often).
- 8. Drain on paper towels, repeat with remaining taquitos.
- To make dipping sauce,.
- 1. Transfer RAGU SAUCE and goat cheese into a medium sauce pan.
- 2. Heat over low flame , stirring often until cheese is melted.
- Serve taquitos with dipping sauce.
- makes 4 servings as light meal.
Nutrition Facts : Calories 501.9, Fat 22.3, SaturatedFat 9.2, Cholesterol 301.4, Sodium 1040, Carbohydrate 53.2, Fiber 8.6, Sugar 5.5, Protein 25.2
SPANAKOPITA DIP
Serve this flavorful spinach dip with pita chips for wonderful appetizers. Perfect if you love Greek cuisine.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h10m
Yield 10
Number Of Ingredients 13
Steps:
- In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic in butter 1 minute. Add spinach; sprinkle with salt. Cook 1 to 2 minutes or just until spinach is wilted. Drain spinach; squeeze dry.
- In food processor, place spinach mixture, sour cream, cream cheese, feta cheese, dill and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until smooth, scraping bowl once. Into serving bowl, spoon spinach mixture. Cover; refrigerate 2 hours to blend flavors. Top with pine nuts, green onions and additional lemon peel. Serve with pita chips.
Nutrition Facts : Calories 175, Carbohydrate 6 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 245 mg
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- Greek Yogurt. Greek yogurt is a creamy, thick yogurt with tangy flavor. Using this as a sauce for spanakopita brings out the natural sweetness of the spinach and makes it even tastier.
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