Spinach Hors Doeuvres Recipes

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SPANAKOPITA BITES: SPINACH AND FETA CHEESE APPETIZERS



Spanakopita Bites: Spinach and Feta Cheese Appetizers image

Spanakopita bites are a simpler version of the classic Greek spinach, feta, and phyllo dish. Using mini pre-made phyllo pastry shells saves time.

Provided by Lynn Livanos Athan

Categories     Appetizer

Time 50m

Yield 45 pieces

Number Of Ingredients 12

1 pound fresh spinach, chopped (you can substitute frozen, thawed well)
1/4 cup olive oil
1 large onion (finely minced)
1 bunch green onion (diced, including 4 inches of the green part)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
Pinch of ground nutmeg
Salt and freshly ground black pepper to taste
1/4 pound ​ feta cheese (crumbled)
2 eggs, lightly beaten
1/2 cup ricotta cheese (or cottage cheese)
45 phyllo pastry shells (frozen)

Steps:

  • Gather the ingredients.
  • Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water very well. Spinach should be quite dry.
  • Heat the olive oil in a deep sauté pan or dutch oven. Sauté the onions and green onions until tender. Add the spinach, parsley, and dill and cook for 5 to 10 minutes until the spinach is wilted and heated through. Add the nutmeg and season with salt and pepper.
  • Cook the spinach mixture until the excess moisture evaporates. You want it to be on the dry side. Remove from heat and set the spinach aside to cool.
  • Once the spinach has cooled, add the crumbled feta, eggs, and ricotta cheese, and mix until combined.
  • Preheat the oven to 350 F. Lightly brush the insides of the frozen phyllo shells with olive oil and fill with spinach mixture until approximately 3/4 full.
  • Bake the filled shells on a baking sheet for 15 to 20 minutes, or until the filling is cooked through. Serve immediately.

Nutrition Facts : Calories 85 kcal, Carbohydrate 11 g, Cholesterol 12 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 143 mg, Fat 3 g, ServingSize 45 pieces, UnsaturatedFat 2 g

SPINACH PUFFS



Spinach Puffs image

Serve these little spinach pies with a main course as your vegetable side and dinner roll in one, or eat a couple for a vegetarian dinner-they're that good.

Provided by Bon Appétit Test Kitchen

Categories     Side     Bake     Thanksgiving     Vegetarian     Quick & Easy     Dinner     Feta     Spinach     Phyllo/Puff Pastry Dough     Bon Appétit     Wedding     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

1 10-ounce package frozen chopped spinach, thawed
1/2 cup crumbled feta
1/4 cup minced onion
1 tablespoon olive oil
1 teaspoon chopped dill
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
freshly ground black pepper
2 large eggs
1 sheet frozen puff pastry (from a 17.3-ounces package), thawed, rolled out to a 12" square, kept chilled
Special Equipment
A standard 6-cup muffin pan

Steps:

  • Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.
  • Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. DO AHEAD: Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.
  • Preheat oven to 400°F. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.

SPINACH BALLS - HORS D'OEUVRES



Spinach Balls - Hors D'oeuvres image

These were served at a recent ladies function I attended. They can be made ahead and refrigerated or frozen until ready to bake. They are delicious and quite simple to prepare.

Provided by Judikins

Categories     Vegetable

Time 30m

Yield 3 dozen

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup cornbread stuffing mix
1/2 cup finely grated swiss cheese
6 tablespoons butter
1 small onion, finely chopped
2 eggs
1/4 teaspoon garlic salt
1/4 teaspoon nutmeg

Steps:

  • Saute onion in butter until translucent.
  • In large bowl, combine onion/butter mixture with remaining ingredients, blending well.
  • Shape into 1 inch balls.
  • Bake on ungreased cookie sheet@350F for 15 minutes.
  • Serve with dipping sauce made of 1/2 cup light mayo and 1-2 tablespoons horseradish.

Nutrition Facts : Calories 361.2, Fat 32.1, SaturatedFat 19.1, Cholesterol 218.6, Sodium 315.6, Carbohydrate 7.8, Fiber 3.3, Sugar 2.4, Protein 13.2

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