Ricotta Spinach Mini Phyllo Cups Recipes

SPINACH AND RICOTTA PHYLLO POCKETS WITH GREEK SALAD

Steps:

• Drain and squeeze all the water out of the thawed spinach and set it aside. Mix the mozzarella cheese, ricotta cheese, egg, oregano, basil, nutmeg, salt and freshly ground black pepper together in a bowl. Stir in the chopped spinach.
• While building the phyllo pockets, always keep the dough sheets you are not working with covered with plastic wrap and a damp clean kitchen towel. Remove one sheet of the phyllo and place it on a flat surface. Brush the phyllo sheet with melted butter and then layer another sheet of phyllo on top. Brush the second sheet of phyllo with butter and layer a third sheet of phyllo on top. Cut the layered phyllo sheets into 4 strips, about 5-inches wide.
• Place roughly 1/3 cup of the spinach filling at the end of each strip of dough. Fold the bottom right corner of the strip over the filling towards the left edge of the strip to make a triangle. Continue to fold the phyllo dough around the spinach as you would fold a flag, making triangle after triangle. Brush the outside of the phyllo triangle with more melted butter and set it aside until you've finished the 4 strips of dough, making 4 triangles.
• Pre-heat the air fryer to 400ºF.
• Transfer the first two phyllo triangles to the air fryer basket and air-fry at 400ºF for 5 minutes. Turn the triangles over and air-fry for another 5 minutes.
• While the first batch of triangles is air-frying, build another set of triangles and air fry in the same manner. You should do three batches total. Once you have air-fried all the triangles, they can be warmed in the air-fryer for a minute or two just before serving if you like.
• To make the Greek salad, combine all the vegetables in a bowl. Whisk the vinaigrette ingredients together and then dress the salad, tossing until all the vegetables are evenly coated.
• Serve 1 to 2 warm triangles per person with the cool Greek salad on the side.

MAKE-AHEAD SPINACH PHYLLO ROLL-UPS

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.

SPINACH, FETA AND RICOTTA IN PHYLLO

Steps:

• Add the olive oil and onion to a pan and cook the onion until translucent. Add the garlic and sauté for a minute
• Add the garlic and herb seasoning and chilli flakes. Add spinach and cook until just wilted. Sprinkle in a pinch of nutmeg. Season with a little salt and pepper and allow to cool
• In a separate bowl mix all the cheese together and add it to the cooled spinach
• Brush the phyllo pastry with butter and lay in the Bundt pan, 2 on each side of the pan
• Fill it with the spinach filling. Cover the filling with the pastry, brush with more butter and bake at 180 degrees Celsius for 25 minutes or until pastry is golden brown. Allow the pastry to cool for 2 minutes turn it out onto a plate. Take another plate and place it on top. Remove the top plate and place the Bundt Pan over it. Turn it over, now the bottom will be on top. Bake in the oven for 5 minutes until it's nicely browned and crisp.