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!
Nutrition Facts : Calories 66 kcal, Carbohydrate 5 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 21 mg, Sodium 186 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPANAKOPITA
Greek spinach pie.
Provided by Bea Gassman
Categories World Cuisine Recipes European Greek
Time 1h50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
- In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
- Brush the bottom of a 17x11 inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Continue to layer 13 more sheets of dough, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter and, using a sharp knife, score top layer into diamonds.
- Bake in preheated oven for 40 minutes, or until golden brown.
Nutrition Facts : Calories 496.1 calories, Carbohydrate 31.1 g, Cholesterol 125.2 mg, Fat 34.5 g, Fiber 3.4 g, Protein 17.2 g, SaturatedFat 20 g, Sodium 816 mg, Sugar 3.2 g
EASY SPANAKOPITA APPETIZERS
I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they're easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.
Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 155mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
KALE SPANAKOPITA CUPS
Provided by Jaymee Sire
Categories main-dish
Time 55m
Yield 12 spanakopita cups or 24 mini cups
Number Of Ingredients 10
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.
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.
SPANAKOPITA IN PASTRY CUPS
Make and share this Spanakopita in Pastry Cups recipe from Food.com.
Provided by Charmie777
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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.
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SPANAKOPITA RECIPE (GREEK SPINACH PIE CUPS) - BELLY FULL
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Ratings 3Calories 95 per servingCategory Appetizer
- In a large bowl, mix together the spinach, feta cheese, eggs, scallions, and seasonings until blended. Mix in the bread crumbs.
- Lay out a stack of 3 sheets Phyllo dough (keeping the remaining 3 sheets moist - see notes.) Cut stack into 4-inch squares, so you have 6, 3-layered squares. Gently brush the squares with the remaining butter and press into each of the muffin cups. Repeat with the remaining 3 sheets.
- Divide the spinach mixture evenly among the muffins cups; fold the overhanging phyllo dough into the center.
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