Spinach Phyllo Cups Recipes

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SPINACH SOUFFLE-PHYLLO CUPS

Provided by Sandra Lee

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 7



Spinach Souffle-Phyllo Cups image

Steps:

  • Preheat oven to 350 degrees F.
  • Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets. Cut phyllo sheets into 6 pieces. Fit each section into a muffin cup. Bake for 10 minutes.
  • Remove plastic cover from spinach souffle and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper. Divide spinach mixture into baked phyllo cups. Sprinkle feta cheese over spinach mixture. Return to oven for 6 minutes. Serve hot.

5 sheets phyllo dough
Olive oil cooking spray
1 package (12 oz.) spinach souffle (recommended: Stouffers)
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 (2-ounce) package crumbled feta cheese

SPINACH PHYLLO HAND PIE

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h5m

Yield 6 hand pies

Number Of Ingredients 12



Spinach Phyllo Hand Pie image

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.

2 sticks (1 cup) salted butter
2 cloves garlic, minced
1 small yellow onion, halved and sliced
One 10-ounce jar artichoke hearts, drained and finely chopped
1 cup heavy cream
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 ounces cream cheese, at room temperature
1/4 cup freshly grated Parmesan
3 cups packed baby spinach
Nonstick cooking spray, for the baking sheet
9 sheets frozen phyllo dough, thawed

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