Shrimp Spanakopita Cups On A Bed Of Warm Tomato Co Recipes

SPANAKOPITA CUPS

Steps:

• Prepare and measure out all ingredients.
• Turn oven on to 350° F.
• Defrost the frozen spinach and squeeze out all the excess water.
• Add extra virgin olive oil to a skillet under medium heat. Add minced garlic and saute for 2-3 minutes, making sure not to burn the garlic. Add chopped green onions and quickly stir to incorporate all the garlic and olive oil. Remove from heat.
• Add spinach, garlic and onion mixture, ricotta cheese, beaten egg, chopped parsley, chopped dill, sea salt, ground black pepper, ground nutmeg into a bowl and mix well to incorporate all ingredients.
• Add crumbled feta to spinach mixture. Gently fold in crumbled feta cheese to spinach mixture.
• Arrange phyllo cups on a baking sheet. Add spinach mixture into phyllo cups. Place in the center rack of oven and cook for 20 minutes.
• Remove from oven and serve immediately. Enjoy!

SPANAKOPITA

Steps:

• Place oven rack in center of the oven and preheat to 400 degrees F.
• Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion.
• On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.

KALE SPANAKOPITA CUPS

Steps:

• Preheat the oven to 375 degrees F (or the temperature according the package directions). Brush a 12-cup muffin pan or 24-cup mini muffin pan with olive oil or melted butter.
• Heat the 1 to 2 tablespoons olive oil in a large skillet over medium heat and add the onions. Cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the kale and cook, stirring occasionally, until wilted, about 5 minutes. Season with pepper and a pinch or two of salt. Remove from the heat and let cool.
• Transfer to a medium bowl, add the feta, parsley and oregano. Stir to combine, taste and add salt and pepper, to taste. Stir in the egg until combined. Set aside.
• Unroll the phyllo sheets and cover with plastic wrap, followed by a damp kitchen towel. (You can use the plastic the sheets were rolled in.) Remove 1 sheet of phyllo and place on a clean work surface. Brush with melted butter or olive oil. Place a second sheet on top and brush with more butter or oil. Repeat until you have a stack of 4 phyllo sheets. Using a 3-inch round cookie or biscuit cutter, cut the stack into rounds. Place 1 stack of phyllo rounds in each cup of the prepared muffin pan, pressing in to form a cup shape. Repeat the process with the remaining phyllo sheets until all the muffin cups are filled. Divide the kale and feta filling equally among the phyllo cups.
• Bake until the phyllo is lightly browned and the filling is heated through, 20 to 25 minutes. Remove from the oven and serve the spanakopita cups warm or at room temperature.

SHRIMP SPANAKOPITA ROLL

Steps:

• Combine first eight ingredients in a bowl and mix well.
• Lay 2 sheets of dough flat on a table, keeping the unused sheets under a damp towel, to avoid drying out.
• Brush phyllo dough with butter, layer two more sheets of dough and repeat the process until all phyllo is used.
• Put half of the filling mixture at one end of the phyllo dough.
• Carefully roll up the mixture inside the dough as you would a cigar.
• Place roll on a cookie sheet lined with parchment paper or lightly greased.
• Brush with melted butter and bake for 10 to 15 minutes at 375°F or until golden brown.
• Cool, cut into slices and serve at warm or at room temperature.

EASY SHRIMP AND TOMATOES

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
• Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
• Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

SHRIMP SPANAKOPITA CUPS ON A BED OF WARM TOMATO CO

Steps:

• PREHEAT oven to 350. COMBINE shrimp, spinach, yogurt, feta, sun dried tomatoes, Greek seasoning, salt, and pepper in large bowl. BRUSH each sheet of phyllo with melted butter then cut stack in half widthwise. MIST a 6-compartment jumbo muffin pan with non-stick cooking spray. Place 4 sheets in each compartment, gently flattening the excess around edges to make a rim. Fill with shrimp mixture and press down to level. BAKE at 350 for about 20 minutes, or until edges begin to brown and center is hot. WHILE cooking, heat olive oil and garlic in large non-stick skillet over medium heat until hot. Add tomatoes and cook for 15 minutes, stirring occasionally. SERVE cups hot on a bed of warm tomatoes. Sprinkle basil ribbons over top. Garnish with sprig of basil on the side.

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.

SPANAKOPITA TAQUITOS WITH GOAT CHEESE TOMATO DIPPING SAUCE #RAGU

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.

WARM SHRIMP SALAD

Steps:

• In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
• In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.

SPANAKOPITA IN PASTRY CUPS

Steps:

• Preheat oven to 400º.
• Bake the pastry shells according to package directions.
• Meanwhile, place the spinach in a microwave-safe bowl and microcook 15 minutes, covered on HIGH, until defrosted and hot.
• Melt the margarine in a 12-inch nonstick skillet over medium-high heat.
• Add onion to skillet and cook until soft, about 3 minutes, stirring occasionally.
• When onion is soft, reduce heat to medium. Sprinkle flour over onion and cook for 1 minutes, stirring constantly.
• Add the milk, a little at a time, stirring constantly. Cook stirring frequently, until the sauce thickens, 3-5 minutes.
• Reduce the heat to low. Add feat, dill, lemon uice, pepper and salt.
• Stir to melt cheese, about 1 minute.
• Remove from heat.
• Drain spinach well and add to skillet along with turkey. Return to heat and stir well to mix and heat thru.
• Remove tops from puff pastry shells. Remove the uncooked portions from inside of shells and discard.
• Fill each shell with 3/4 cup spinach mixture. Replace the tops and serve.