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.
SPINACH IN PUFF PASTRY
Steps:
- Preheat the oven to 375 degrees F.
- Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
- Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.
SPANAKOPITA BITES
For an easy spanakopita, try this version that is made in a pan, then cut into squares. It has all the wonderful taste of the classic version-buttery phyllo with a spinach-cheese filling-but is so simple to do. -Barbara Smith, Chipley, Florida
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 10-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, mix egg, spinach and cheeses. Brush a 15x10x1-in. baking pan with some of the butter., Place 1 sheet of phyllo dough in prepared pan; brush with butter. Layer with 7 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread top with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter., Freeze, covered, 30 minutes. Using a sharp knife, cut into 1-in. squares. Bake 35-45 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts : Calories 21 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 40mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
SPINACH PITA WITH PHYLLO PASTRY
Make and share this Spinach Pita With Phyllo Pastry recipe from Food.com.
Provided by zoki sa skenderije
Categories One Dish Meal
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F.
- Put frozen spinach in enough water to cover it and bring to boil. Cook for 1-2 minutes. Let stand until cool enough to handle, then squeeze to remove the excess liquid.
- Transfer spinach in a large mixing bowl.
- Add cottage cheese, feta cheese and eggs and mix until blended.
- Brush with butter 13 x 9" baking pan.
- Unroll thowed phyllo pastry. Measure how much pastry is needed in lenght for the baking pan, and cut the excess.
- Lay one sheet of pastry in and brush lightly with melted butter. Top with 7 more phyllo sheets, brushing each one lightly with butter.
- Spread 1/3 spinach mixture over the layered phyllo.
- Top with 8 more sheets, brushing each one with butter and spread another 1/3 spinach mixture.
- Repeat one more time, spreading the last 1/3 of spinach mixture and topping it with last 8 sheets, brushing the top sheet.
- Bake for 1 hour. Let sit for 10 minutes before cutting. Cut the squares and serve warm.
Nutrition Facts : Calories 409.6, Fat 29, SaturatedFat 17.4, Cholesterol 131.5, Sodium 809.1, Carbohydrate 22, Fiber 3.2, Sugar 1.9, Protein 17.2
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
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
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
SPANAKOPITA PINWHEELS
I'm enthralled with spanakopita, and this spinach and feta pinwheel recipe was a quick and easy way to enjoy it. I have used this for teacher get-togethers and family events. -Ryan Palmer, Windham, Maine
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a small skillet, saute onion in oil until tender. Add oregano and garlic; cook 1 minute longer. Add spinach; cook 3 minutes longer or until liquid is evaporated. Transfer to a large bowl; cool., Add feta cheese and eggs to spinach mixture; mix well. Unfold puff pastry. Spread each sheet with half the spinach mixture to within 1/2 in. of edges. Roll up jelly-roll style. Cut each into twelve 3/4-in. slices. Place cut side down on greased baking sheets., Bake at 400° for 18-22 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 197 calories, Fat 13g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 392mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 3g fiber), Protein 7g protein.
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