Cheesy Spinach Parcels Food

EASY CHEESY SPINACH

Steps:

• Heat the butter in a 12-inch saute pan over moderate heat. Add the onions and cook until soft, about 8 minutes. Whisk in the cream cheese and let melt. Fold in the spinach until evenly combined. Add up to 3 tablespoons water if the mixture seems too dry. Sprinkle the nutmeg on top and season with salt and pepper.
• BYOC: Lemon zest and juice would bring a little bit of sunshine to this dish. Just add with the salt and pepper.

CHEESY SPINACH

Steps:

• In Skillet, saute bread crumbs in butter until golden brown; remove from heat, stir in parmesan cheese, set aside to keep warm.
• Cook spinach as per directions on package omiting the salt in a saucepan.Drain.
• Return spinach to saucepan. Add eggs, cream cheese, cheddar cheese, onion, salt, and pepper mixing well. Cook over medium heat stirring until the cheese is melted and mixture thickens.
• Turn into heated serving dish; sprinkle bread crumbs over top.
• Serve Immediately.

CHEESY SPINACH CASSEROLE

Steps:

• In a small nonstick skillet, saute onion in butter until tender. In large bowl, combine the eggs, egg white and spinach. Stir in the cottage cheese, cheddar cheese, flour, salt and onion mixture. Pour into a 1-1/2-qt. baking dish coated with cooking spray. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°.

CHICKEN SPINACH PARCELS

Steps:

• Slice the chicken into strips lengthwise, approx 15mm thick (like for a stir-fry).
• Melt the butter in a deep frypan or saucepan, adding the chicken, eschalot, mushrooms and pepper.
• Saute lightly for around 3 minutes.
• Add the flour and mix well.
• Add the spinach, cream and chicken stock powder.
• Heat it til the sauce thickens, then add the cheese and remove from the heat and allow it to get quite cool. (You can do this step early, let it sit in the fridge and assemble the parcels later on).
• Layer 3 sheets of filo, slice in half, and spoon about 2 tblsp of mixture onto one end of the filo stack, then roll up like a spring roll, tucking the ends inches
• Spray lightly with oil, sprinkle with sesame/poppy seeds and bake in a hot oven for around 20 minutes.

STILTON AND SPINACH PARCELS

Steps:

• Preheat the oven to 200C, 400F, Gas Mark 6.
• Remove any excess water from the spinach and place in mixing bowl together with the spring onions and egg yolk. Season with salt, pepper and nutmeg and blend thoroughly. Set aside.
• Remove the rind from the cheese and cut into 8 equal sized cubes. Set aside.
• Cut each sheet of phyllo pastry into quarters (16 quarters) and brush with a little melted butter. Cover with a damp cloth whilst you assemble the parcels.
• Divide the spinach mixture into 8 portions and place one portion in the centre of one piece of phyllo pastry. Push a cube of Stilton into the centre of the spinach filling so that it is completely surrounded by the spinach mixture.
• Fold over the edges of the pastry to form a parcel, then place, seam side down, onto another piece of pastry and fold up to enclose the first parcel.
• Brush liberally with melted butter on all sides, place on a baking sheet and cover lightly with damp kitchen paper whilst you make up the remaining parcels. You will end up with 8 parcels in all.
• Bake for about 15 minutes until golden brown.
• Meanwhile, in a mixing bowl, stir together the yogurt and mint and season with salt and pepper.
• To serve - transfer the parcels onto individual serving plates, garnish with watercress and serve the sauce on the side.

CHEESY CREAMED SPINACH

Steps:

• Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
• Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.