Spinach Feta And Phyllo Purses Recipes

SPINACH AND FETA PHYLLO TRIANGLES - SPANOKOPITA

Steps:

• Microwave 5 oz spinach until wilted, about 1 minute, or put in a skillet, cover with lid and allow to wilt over medium-low heat.
• Take away about 4 tablespoons of beaten egg into a separate bowl. Add the remaining egg to 8 ounces feta, 3 ounces cottage cheese (or homemade farmer's cheese) and mix together until everything is well combined. Now add the spinach and mix again.
• Take about half of your phyllo sheets and cut them into 3 long strips (about 3 inches wide each). Roll up the rest of the phyllo sheets and cover with a towel, to prevent them from drying.
• Drizzle couple teaspoons of butter all over the sheet. Add 1 tablespoon of feta-spinach filling to the end of each strip that's closest to you. Now grab two layers of sheets and start folding like pictured, into a triangle. Try to move fast or the phyllo dough will dry out.
• Place the triangles on a baking sheet and brush each triangle with either butter or the beaten egg. If you brush it with the beaten egg, they will have a sheen to it.
• Try to bake them as soon as you form them, or the wet filling will soften the phyllo and they will break while baking (see last picture in the post). Bake at 350F, for about 20-25 minutes or until golden in color.
• Eat warm or cold with refreshing Cucumber and Yogurt dip (recipe for Tzatziki dip here). Re-crisp leftovers by placing back in the oven for about 5-7 minutes, at 350°F.

SPINACH AND FETA PHYLLO CUPS

Steps:

• Thaw the Spinach and squeeze out the excess water.
• Pre-heat the oven to 400.
• In a large bowl, mix the feta, parmesan cheese, egg, garlic, shallots, oregano, salt and black pepper until combined. Fold in the spinach.
• Fill the mini phyllo cups with the spinach mixture.
• Bake for 7-9 minutes until the top is browned.
• Let rest to set for 3-4 minutes before serving.

SPINACH, FETA, AND PHYLLO PURSES

Steps:

• In a heavy skillet cook the onion in 1/4 cup of the oil over moderately low heat, stirring occasionally, until it is golden, add the spinach, and cook the mixture, stirring, until it is combined well. Remove the skillet from the heat, stir in the Feta and the dill, and let the filling cool.
• Lay 1 sheet of the phyllo with a long side facing you on a work surface and brush it lightly with some of the remaining 1/4 cup oil. Lay another sheet and brush it lightly with some of the remaining oil. With a sharp knife cut the sheets lengthwise into thirds and cut each length crosswise into fifths, making 15 sections, each approximately 4 x 3 1/2 inches. Put a level teaspoon of the filling in the center of each phyllo section. Working with 1 section at a time gather the corners of th phyllo over the filling and twist the phyllo gently. Transfer the pastries to an oiled jelly-roll pan and make pastries with the remaining phyllo, oil, and filling, in the same manner. Bake the pastries in the lower third of a preheated 375°F. oven for 25 minutes, or until they are golden. The pastries may be baked 1 day in advance and kept covered loosely with plastic wrap and chilled. Reheat the pastries in a 375°F. oven for 10 minutes, or until they are heated through.

SPINACH AND FETA PHYLLO ROLL

Steps:

• Heat oil in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min. Spoon into medium bowl.
• Add half the spinach to skillet; cook 1 min. or just until wilted, stirring frequently. Remove from skillet. Repeat with remaining spinach. Cool completely.
• Heat oven to 350ºF. Squeeze out excess liquid from spinach; place on cutting board. Chop coarsely. Add to onion mixture along with the cheese; mix lightly.
• Place 1 phyllo sheet on work surface; spray with cooking spray. Top with remaining phyllo sheets, spraying each with additional cooking spray before covering with next sheet.
• Spread spinach mixture down center of phyllo stack. Fold both long sides of phyllo over spinach mixture; spray with additional cooking spray. Place, seam sides down, on parchment-covered rimmed baking sheet; spray with cooking spray.
• Bake 45 min. or until crisp and golden brown. Serve topped with sour cream.

SPINACH AND FETA PHYLLO PARCELS

Steps:

• Squeeze spinach dry.
• Combine spinach, cottage and feta cheeses, pine nuts, egg, garlic and nutmeg in a bowl. Mix well.
• Season with salt and pepper.
• To make each 'parcel', place a sheet of phyllo on a flat surface.
• Brush with melted butter, Top with another sheet of phyllo, brush again with melted butter, then fold in half to make a rectangle.
• Spoon spinach mixture along one narrow end of the pastry.
• Fold edges in and roll up to encase filling.
• Place parcels on an oven tray brushed with butter.
• Brush parcels with remaining butter.
• Bake at 190°C for 12-15 minutes until golden.

QUICK & EASY SPINACH AND FETA PHYLLO PIE

Steps:

• Preheat oven to 350°F Spray an 8x8 glass baking dish with the cooking spray.
• In a medium bowl, stir together everything except the phyllo.
• Lay one sheet of phyllo in the baking dish, allowing the edges to hang over the sides of the dish.
• Spray with cooking spray.
• Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet.
• Spoon spinach mixture on top of the prepared phyllo in the pan.
• Spray and layer remaining 5 sheets just the same as you did before.
• Roll edges of dough to form a rim.
• Spray the top.
• Bake for 35-45 minutes or until golden brown.
• Let stand 5-15 minutes before cutting and serving.

SPINACH-FETA CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
• Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
• Bake at 425 degrees F (220 degrees C) for 20 minutes.

SPINACH PHYLLO BUNDLES

Steps:

• In a large skillet, saute onion in 2 tablespoons butter until tender. Remove from the heat. Stir in the spinach, feta cheese, cottage cheese, eggs, bread crumbs, salt, dill and pepper., Melt remaining butter. Layer and brush five phyllo sheets with melted butter. (Keep remaining phyllo dough covered with a damp towel to prevent it from drying out.) Cut buttered sheets lengthwise into 2-in. strips. Place 1 heaping tablespoon of filling at one end of each strip; fold into a triangle, as you would fold a flag.Place on an ungreased baking sheet. Brush with butter. Repeat three times, using five sheets of phyllo each time. , Bake at 400° for 15-20 minutes or until golden brown. Serve warm.