SPINACH APPETIZERS
Instead of sausage balls, try these savory spinach treats -- they're great! The recipe was given to me while shopping by a lady at the grocery store. The formed balls may be stored frozen in airtight containers until ready for use.
Provided by DIANE HALL
Categories Appetizers and Snacks Cheese
Time 2h40m
Yield 16
Number Of Ingredients 7
Steps:
- In a large bowl, mix together chopped spinach, dry bread stuffing mix, eggs, Parmesan cheese, onion, butter and Cheddar cheese. Cover and chill in the refrigerator approximately 30 minutes.
- Drop the mixture by rounded spoonfuls onto a lightly greased large baking sheet. Place baking sheet in the freezer approximately 1 hour.
- When ready to bake, allow the balls to partially thaw, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
- Bake the balls in the preheated oven 20 to 25 minutes, or until lightly browned.
Nutrition Facts : Calories 143 calories, Carbohydrate 20.3 g, Cholesterol 42.2 mg, Fat 4.4 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 469 mg, Sugar 2.4 g
SPINACH TORTE
I adopted this from the recipezaar account in early 2005. Have not had a chance to make it yet but will be making it soon and will be 'tweeking' the ingredients and directions if necessary.
Provided by Jac8136
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 400°F.
- Heat oil in skillet large enough to hold spinach.
- Saute garlic and onion in skillet over medium heat until golden.
- Add spinach to pan and stir over medium heat until spinach is reduced and cooked.
- Drain in colander.
- Meanwhile, beat eggs until frothy.
- Add to spinach mixture. crush dill between fingers and add to spinach and egg mixture. Cool.
- In a small saucepan,melt butter.
- Prepare Phyllo as per directions on box (defrost 8 hours at room temperature before use). Separate three sheets of Phyllo dough and place on counter.Using a pastry brush,sparingly coat top layer with butter.
- Sprinkle with a tablespoon of breadcrumbs.Separate three more sheets of Phyllo on top of the first layer.
- Again, lightly brush with melted butter.Sprinkle with bread crumbs.Continue six times, or until you have counted a total of 18 layers of Phyllo.
- Evenly spread out spinach mixture onto the top.
- Starting with the long end, roll up as a jelly roll, keeping it as tight as you can.
- Place on buttered baking sheet seam side down.
- Bake immediately in oven 25 minutes.
- To serve, slice in one inch interval diagonally.
Nutrition Facts : Calories 570.6, Fat 30.5, SaturatedFat 11.1, Cholesterol 136.2, Sodium 638.6, Carbohydrate 60.6, Fiber 4.9, Sugar 2.3, Protein 14.6
SPINACH APPETIZER TORTE WITH PROVOLONE RECIPE - (4.5/5)
Provided by Tufgrlz
Number Of Ingredients 15
Steps:
- Dust the sides of a buttered 9 inch pan with 2 Tbs. breadcrumbs. Combine remaining 1/2 cup breadcrumbs, Parmesan cheese, and melted butter in a small bow; stir well. Press mixture in the bottom of 9 inch pan; refridgerate until batter is complete. Beat cream cheese until smooth; add eggs, one at a time, beating after each addition. Add half-and-half, salt, ground red pepper and black pepper; blend well. Stir in Provolone cheese. Divide batter into two equal portions; set aside. Melt remaining 2 Tbs. butter in a large skillet; add mushrooms, leeks, and garlic. Saute until leeks are tender. Remove from heat, and blend in spinach. Add spinach mixture to one half of cream cheese batter; blend well, and pour into prepared crust. Add roasted red bell peppers to remaining half of cream cheese batter; blend well, and pour evenly over spinach batter. Tap pan gently on counter to remove any air pockets. Bake in a preheated 325 over for 1 hour or until just set. Remove from oven and cool completely on a wire rack. Cover and refrigerate at least 24 hours before serving. Remove torte from pan, and garnish with fresh leeks and red bell pepper strips. Serve at room temperature with toasted French bread baguette slices.
PROVOLONE AND PESTO CHEESE TORTE
Make-ahead layered cheese spread, great on baguettes or crakers! Easy, pretty, and tastes wonderful. My daughter begs me to make when we have a large gathering. Serves LOTS!!!
Provided by arnokay
Categories Cheese
Time 15m
Yield 16-20 serving(s)
Number Of Ingredients 8
Steps:
- Line an 8-inch-square pan with plastic wrap, extending the ends of the wrap over the edges of the pan.
- Line the pan with the provolone cheese (reserve a few slices for another layer of the torte), overlapping the slices a bit and pressing the edges together slightly. The cheese should extend over the edges of the pan enough that it can help encase the finished torte layers.
- Using a food processor, mix together the cram cheese, butter and garlic. Spread the ingredients in layers in the following order: one-third of the mixture, one-half of the pesto, a layer of provolone, sun-dried tomatoes, pine nuts, one-third of the mixture, the remaining pesto, and the remaining mixture.
- Fold the sides of the cheese over the mixture to encase it, using another slice in the middle, if needed. Fold the edges of plastic wrap over the finished cheese torte, covering tightly. Refrigerate for several hours or overnight.
- To serve, invert the mold onto a cutting board, remove the plastic wrap and cut the torte diagonally into halves or fourths. Serve with crackers or baguette slices.
- Red and green grapes make a good accompaniment.
Nutrition Facts : Calories 221.6, Fat 21.3, SaturatedFat 12.5, Cholesterol 56.2, Sodium 258.2, Carbohydrate 2.3, Fiber 0.3, Sugar 0.2, Protein 6.3
SPINACH TORTA
This is one of those dishes that can be cut into small squares and served at a buffet or served as a meatless dinner along with a salad (which is what I did tonight!) It's very rich, so a little goes a long way..... Sooooo good!
Provided by Joanne Bellezza-Loughlin
Categories Vegetable Appetizers
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Thaw, drain and squeeze the spinach well to remove any liquid. Place in a large bowl.
- 2. Saute onions in a large skillet in olive oil over medium heat until soft and translucent - approximately 15 minutes.
- 3. Add the parmesan cheese, softened cream cheese, eggs, bread crumbs and salt and pepper to the spinach. Mix well.
- 4. Add the spinach mixture to the onions and mix well.
- 5. Roll out one of the pie crusts and place into the bottom of a 9 x 13 inch casserole dish. Fill with the spinach mixture.
- 6. Roll out the second pie crust and place on top of casserole. Prick the top pie crust with a fork and brush with a little oil.
- 7. Bake at 350 degrees for 1 hour. Let cool around 10 minutes or so before cutting into squares. Can serve at room temperature.
ITALIAN SUN-DRIED TOMATO, PROVOLONE AND PESTO TORTE
My mother-in-law recently served this at our baby shower. It was a tremendous hit! Delicious flavors meld together to create a rich and creamy indulgence. Serve with toasted baguette, crackers, veggies, or whatever else you please. This looks so pretty on a serving plate - your guests won't want to touch it. But they'll be glad when they do - delish! Note: cooking time is chill time.
Provided by DanielsWife
Categories Spreads
Time 4h20m
Yield 32 serving(s)
Number Of Ingredients 5
Steps:
- Bring a small saucepan of water to a boil. Turn off the heat. Place sun-dried tomatoes in the water, and cover for 5 minutes. Drain, and finely chop.
- In a medium bowl, mix cream cheese and garlic.
- Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 of the cream cheese mixture. Pour in 1/2 of the pesto. Layer with 1/2 of the sun-dried tomatoes. Layer with 1/3 of the provolone cheese, remaining cream cheese mixture, remaining pesto, and remaining sun-dried tomatoes. Top with remaining provolone cheese.
- Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator for 3-4 hours. Remove cheese cloth and invert onto serving platter.
- Garnish as desired with basil, sun-dried tomatoes, pine nuts, lemon wedges, olive oil, etc.
- Enjoy!
THE ONE SPINACH APPETIZER PUFF
One of each ingredient (almost) makes this recipe easy to make. Perfect for any party or even to make a regular dinner a bit more special. These can be made ahead and kept in the freezer. When ready to serve, just pop in an oven or toaster oven for 5-10 minutes until heated through. (personally, I think these taste better when frozen and then reheated.)
Provided by Sandra E.
Categories Spinach
Time 40m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Break egg into a bowl and beat with a whisk for 30 seconds.
- Add remaining ingredients and combine with a wooden spoon until well mixed.
- Let batter sit while greasing a mini-muffin pan and preheating oven to 375 degrees.
- Spoon batter into the mini-muffin pan to 3/4 full.
- Bake for 25-30 minutes or until puffed and golden brown.
- TIP: There will be leftover batter after filling the 24 - mini muffin pan. If you don't have a second pan, and you don't want to wait for the first batch to finish, use small foil tart cups for the last few, they may take a bit longer to cook. However, since these will disappear quickly, and they can be frozen, it is much easier to just double the recipe and just make 2 1/2 - 3 pans.
SPINACH-CHEESE TORTE
This warm and creamy dip-style recipe with spinach, artichoke and roasted peppers makes the perfect centerpiece for your party appetizer table.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield Makes 28 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Crush 20 crackers; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining whole crackers around inside edge of pan.
- Beat cream cheese and sour cream in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in remaining ingredients. Pour into crust.
- Bake 45 to 50 min. or until top is puffed and center is set. Cool slightly. Refrigerate leftovers.
Nutrition Facts : Calories 130, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHEDDAR-VEGGIE APPETIZER TORTE
A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. - Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese. , In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese. , Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.
Nutrition Facts : Calories 175 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 244mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
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- Once the butter has melted, remove the pan. You may need to use a pastry brush to ensure the butter is evenly spread over the dish.
- While the oven is preheating, whisk together the eggs in a large mixing bowl. Add the flour, milk, salt, and baking powder. Stir to combine.
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- Spinach-Stuffed Mushrooms. Stuffed mushrooms are always a big hit when it comes to appetizers, and you can whip up a dozen in less than 30 minutes, so they’re kind of awesome.
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