SPINACH ARTICHOKE DIP PHYLLO CUPS
Steps:
- Preheat oven to 350° F. and place the mini phyllo shells on a baking sheet.
- In a medium sized bowl whisk together the cream cheese, Greek yogurt, granulated garlic, red pepper flakes, salt and pepper until smooth and creamy. Fold in the artichoke hearts, spinach and mozzarella cheese until combined.
- Divide the filling (about 2 teaspoons per shell) evenly into the phyllo shells. Bake for 10 minutes then remove from the oven and sprinkle on the parmesan cheese. Bake for another 2-3 minutes. Serve immediately.
Nutrition Facts : Calories 66 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2, Sodium 101 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SPINACH PHYLLO HAND PIE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h5m
Yield 6 hand pies
Number Of Ingredients 12
Steps:
- Melt 1 stick of the butter in a large skillet over medium heat. Add the garlic and onion and cook until the onion is softened, 2 to 3 minutes. Add the artichoke hearts and stir. Pour in the cream and bring to a boil. Reduce to a simmer and let the mixture thicken for 1 to 2 minutes. Season with salt and pepper. Stir in the cream cheese and Parmesan and mix until smooth. Add the spinach and cook, stirring occasionally, until the spinach is fully wilted. Set the mixture to cool to room temperature, about 20 minutes.
- Preheat the oven to 375 degrees F.
- Melt the remaining 1 stick butter in a small saucepan. Spray a baking sheet with nonstick cooking spray and set aside.
- On a clean work surface, halve and trim the phyllo sheets into 18 rectangular pieces (5 1/3 inches by 9 inches). Layer 3 phyllo sheets, brushing the top of each layer with melted butter. (Cover the remaining phyllo dough with plastic wrap and a damp cloth to keep from drying out.) Place 1/4 cup of the filling about 1 inch from the bottom of the phyllo rectangle. Fold the corner of the phyllo dough over the filling, creating a triangular filled pocket. Continue to fold, keeping the triangle shape, until completely sealed. Place it sealed-side down on the prepared baking sheet. Repeat with the remaining phyllo sheets and filling until you have 6 hand pies.
- Brush the top of the phyllo triangles with the remaining butter and bake until golden brown, about 15 minutes. Serve warm or at room temperature.
SPINACH, FETA, AND SUN-DRIED TOMATO PHYLLO TRIANGLES
These are nice for entertaining because they can be frozen up to a month ahead and then popped into the oven. From Fine Cooking posted for ZWT 6 Greece.
Provided by cookiedog
Categories Spinach
Time 1h20m
Yield 6 dozen
Number Of Ingredients 13
Steps:
- Position racks in the top and bottom thirds of the oven and heat the oven to 375°F In a large bowl, combine the spinach, feta, mint, sun-dried tomatoes, olives, eggs, garlic, lemon juice and zest, pepper, and salt. Mix well.
- Unroll the phyllo and lay it flat on a clean, dry surface. Cover completely with plastic wrap. Working with one sheet of phyllo at a time, and keeping the rest covered with the plastic wrap to keep it from drying out, place a sheet vertically in front of you. Brush the phyllo with butter and cover with another sheet. Butter the top sheet and cut the phyllo lengthwise into equal 3-inch-wide strips. Spoon 2 teaspoons of filling on the lower end of each strip as shown in the left photo below. Fold up the phyllo strips as you would a flag to create a neat triangle, being careful not to roll too tightly or the triangles will crack when baked. Transfer to a baking sheet and cover with plastic. Repeat with the rest of the phyllo and filling until you run out of filling.
- Butter two sheet pans. Arrange the phyllo triangles on the prepared baking sheets in a single layer. Brush the tops of the triangles with melted butter and bake until golden brown, 15 to 20 minutes, switching the positions of the pans halfway through baking.
- Make Ahead Tips. Assembled, unbaked phyllo triangles can be frozen for up to a month. Freeze the triangles on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers if needed, and return to the freezer. Bake as directed above (do not thaw the triangles first); baking time will be 20 to 25 minutes.
ARTICHOKE PHYLLO CUPS
I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! -Neel Patel, Champaign, Illinois
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells., Bake at 350° until lightly browned, 10-15 minutes. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until heated through.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 149mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
ARTICHOKE PARMESAN PHYLLO CUPS
Make and share this Artichoke Parmesan Phyllo Cups recipe from Food.com.
Provided by MomEof3
Categories Vegetable
Time 50m
Yield 30 cups
Number Of Ingredients 6
Steps:
- Combine artichoke hearts, 1/2 cup of the parmesan cheese, garlic salt and lemon juice in a food processor or blender.
- Pluse 4 times or until the artichoke is finely chopped.
- Add cream cheese and process until combined.
- Fill each mini phyllo shell with the artichoke mixture and place on a baking sheet.
- Sprinkle the tops with the remaining 1/4 cup of parmesan cheese.
- Bake at 350 degrees for 15 to 20 minutes or until heated through.
Nutrition Facts : Calories 29.3, Fat 1.7, SaturatedFat 1.1, Cholesterol 5.3, Sodium 62.9, Carbohydrate 2.1, Fiber 0.9, Sugar 0.2, Protein 1.8
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- Preheat oven to 350° F. Line baking sheet with parchment paper or aluminum foil. Set aside. (See Note 4)
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- In a medium mixing bowl, mix cream cheese, parmesan cheese, sour cream, mozzarella, drained spinach, chopped artichokes and cayenne pepper. Use a fork to thoroughly mix all ingredients. Taste and add salt and pepper as necessary. At this step, you can refrigerate cheese mixture up to 3 days.
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