SPANAKOPITA IN PASTRY CUPS
Make and share this Spanakopita in Pastry Cups recipe from Food.com.
Provided by Charmie777
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400º.
- Bake the pastry shells according to package directions.
- Meanwhile, place the spinach in a microwave-safe bowl and microcook 15 minutes, covered on HIGH, until defrosted and hot.
- Melt the margarine in a 12-inch nonstick skillet over medium-high heat.
- Add onion to skillet and cook until soft, about 3 minutes, stirring occasionally.
- When onion is soft, reduce heat to medium. Sprinkle flour over onion and cook for 1 minutes, stirring constantly.
- Add the milk, a little at a time, stirring constantly. Cook stirring frequently, until the sauce thickens, 3-5 minutes.
- Reduce the heat to low. Add feat, dill, lemon uice, pepper and salt.
- Stir to melt cheese, about 1 minute.
- Remove from heat.
- Drain spinach well and add to skillet along with turkey. Return to heat and stir well to mix and heat thru.
- Remove tops from puff pastry shells. Remove the uncooked portions from inside of shells and discard.
- Fill each shell with 3/4 cup spinach mixture. Replace the tops and serve.
SPANAKOPITA CUPS
Steps:
- Prepare and measure out all ingredients.
- Turn oven on to 350° F.
- Defrost the frozen spinach and squeeze out all the excess water.
- Add extra virgin olive oil to a skillet under medium heat. Add minced garlic and saute for 2-3 minutes, making sure not to burn the garlic. Add chopped green onions and quickly stir to incorporate all the garlic and olive oil. Remove from heat.
- Add spinach, garlic and onion mixture, ricotta cheese, beaten egg, chopped parsley, chopped dill, sea salt, ground black pepper, ground nutmeg into a bowl and mix well to incorporate all ingredients.
- Add crumbled feta to spinach mixture. Gently fold in crumbled feta cheese to spinach mixture.
- Arrange phyllo cups on a baking sheet. Add spinach mixture into phyllo cups. Place in the center rack of oven and cook for 20 minutes.
- Remove from oven and serve immediately. Enjoy!
Nutrition Facts : Calories 66 kcal, Carbohydrate 5 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 21 mg, Sodium 186 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SOFIA'S SPANAKOPITA
Provided by Food Network
Categories appetizer
Time 1h45m
Yield One 15-by-10-inch pan
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Heat the extra-virgin olive oil in large pot over medium heat. Saute the garlic, leeks and shallots until soft, about 5 minutes. Add the spinach and scallions and cover the pot for a few minutes until spinach has wilted significantly. Uncover and simmer on medium-low heat to allow the liquids to evaporate (be sure not to let spinach mixture to burn). When the majority of the liquids have evaporated, transfer to a large bowl. Mix the feta, ricotta, kefalotiri, dill, mint, pepper, nutmeg and eggs in a large bowl. Gently fold the cheese mixture into the cooled spinach mixture.
- Brush a 15-by-10-inch rectangular pan with olive oil. Gently place one sheet of number-10 phyllo in the bottom of the pan and brush with olive oil, making sure to coat well. Repeat this step eight times. This creates a nice strong base for serving.
- Pour in the spinach filling. Use the entire box of number-7 phyllo on top of the spinach, making sure to coat each layer of dough very well with olive oil. Also make sure to tuck in edges of the phyllo around the pan to make it look pretty. Score the pie in appropriate portion sizes. Brush the top with the beaten eggs; this gives it the beautiful golden brown color that is achieved after approximately 1 hour of baking.
SPANAKOPITA
Provided by Tyler Florence
Categories side-dish
Time 2h25m
Yield approximately 40 triangles
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet and place over medium heat. Saute onions and garlic for 3 minutes until soft. Add the spinach, season with salt and pepper, and continue to saute until the spinach is limp, about 2 minutes. Add lemon juice, remove from heat and place in a colander, and squeeze out excess liquid. Set aside to cool. The filling needs to be cool and dry to prevent the phyllo from becoming soggy. In a medium bowl, beat the eggs with feta, coriander, and nutmeg. Season, then fold in the cooled spinach mixture until well blended.
- Preheat oven to 350 degrees F, brush 2 baking sheets with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Take care to keep the phyllo covered with a damp, not wet, towel as you work to prevent drying out and becoming brittle. Brush the sheet with melted butter, then sprinkle evenly with some oregano and chives. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, cut the sheets lengthwise into thirds to form 2 1/2-inch strips. Do this with all the sheets of dough.
- Place a heaping teaspoon of filling near 1 corner of the layered phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding up a flag. Brush the top with butter and dust with Parmesan, place on prepared baking sheet, and cover while preparing the remaining pastries. Repeat until all the filling and phyllo strips are used up. Bake for 20 to 30 minutes until the triangles are crisp and golden. Serve hot, warm or cold.
SPINACH PIE IN PUFF PASTRY (SPANAKOPITA)
Modified from a recipe by Ina Garten. We've made this a few times for dinner, and it turned out delicious as well as beautiful. The puff pastry is much easier to work with than phyllo dough, so this comes together fairly quickly.
Provided by MindiLouWho
Categories Vegetable
Time 55m
Yield 1 large pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
- Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
- Beat eggs in medium bowl. Add cooked onion, spinach, feta, parmesan, bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
- Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
- Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
- Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.
SPANAKOPITA II
The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking.
Provided by MARY KESSLER
Categories Appetizers and Snacks Pastries
Time 1h35m
Yield 27
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
- Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
- Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo.
- Repeat with the remaining filling and phyllo dough. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)
- Bake in the preheated oven until the phyllo is golden brown, 45 minutes to 1 hour.
Nutrition Facts : Calories 246 calories, Carbohydrate 15.9 g, Cholesterol 62.1 mg, Fat 18.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 9 g, Sodium 312.8 mg, Sugar 1.1 g
EASY SPANAKOPITA APPETIZERS
I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they're easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.
Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 155mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
More about "spanakopita in pastry cups food"
SPANAKOPITA CUPS - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 40 mins
PUFF PASTRY SPANAKOPITA - RECIPE - FINECOOKING
From finecooking.com
SUPPER SPANAKOPITA RECIPE - KATE WINSLOW | FOOD & WINE
From foodandwine.com
SPANAKOPITA | TRADITIONAL SAVORY PASTRY FROM GREECE - TASTEATLAS
From tasteatlas.com
SPANAKOPITA PHYLLO CUPS - DIMITRAS DISHES
From dimitrasdishes.com
SPANAKOPITA RECIPE | SBS FOOD
From sbs.com.au
FREEZER APPETIZER: HOMEMADE SPANAKOPITA IN PHYLLO PASTRY
From acanadianfoodie.com
SPANAKOPITA - A GREEK DISH PERFECT FOR EVERY OCCASION - PALM & VINE
From palmandvine.com
SPANAKOPITA TRIANGLES (WITH STEP-BY-STEP PHOTOS) - LIVE EAT LEARN
From liveeatlearn.com
SPANAKOPITA TRIANGLES (SPINACH AND FETA TRIANGLES ... - A BAKING …
From abakingjourney.com
SPANAKOPITA RECIPES PUFF PASTRY - FOOD NEWS
From foodnewsnews.com
SPANAKOPITA - WIKIPEDIA
From en.wikipedia.org
SPANAKOPITA - COOK WITH SUNSHINE
From cookwithsunshine.com
IFOOD.TV
SPANAKOPITA - HEALTHY FOOD GUIDE
From healthyfood.com
SPANAKOPITA PUFF PASTRY BITES - AN EDIBLE MOSAIC™
From anediblemosaic.com
EASY SPANAKOPITA RECIPE PUFF PASTRY RECIPES ALL YOU NEED IS …
From stevehacks.com
SPANAKOPITA - JO COOKS
From jocooks.com
SPANAKOPITA RECIPE (GREEK SPINACH PIE TUTORIAL) - THE …
From themediterraneandish.com
PUFF PASTRY SPANAKOPITA | FOODTALK
From foodtalkdaily.com
SPANAKOPITA RECIPE (GREEK SPINACH AND FETA PIE) - BAKED AMBROSIA
From bakedambrosia.com
HOW TO MAKE THE PERFECT SPANAKOPITA | FOOD - THE GUARDIAN
From theguardian.com
SPANAKOPITA (AKA GREEK SPINACH AND FETA PIE) - JAIMIE EATS
From jaimieeats.com
SPANAKOPITA RECIPE; GREEK APPETIZER WITH PUFF PASTRY - AMIRA'S …
From amiraspantry.com
SPANAKOPITA | CANADIAN LIVING
From canadianliving.com
SPANAKOPITA PASTRY – NORTHRICHLANDHILLSDENTISTRY
From northrichlandhillsdentistry.com
SPANAKOPITA IN PASTRY CUPS BEST RECIPES
From wiki-recipes.info
SPANAKOPITA BITES FOR #SUNDAYSUPPER - MY IMPERFECT KITCHEN
From myimperfectkitchen.com
SPANAKOPITA PHYLLO CUPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPANAKOPITA WITH PUFF PASTRY - CREATECOOKSHARE
From createcookshare.com
BEST BUNDT PAN SPANAKOPITA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SPANAKOPITA RECIPE WITH HOMEMADE PHYLLO (AUTHENTIC GREEK …
From mygreekdish.com
SPANAKOPITA (GREEK SPINACH PIE) | GREEK RECIPES | SBS FOOD
From sbs.com.au
SPANAKOPITA RECIPE (GREEK SPINACH PIE CUPS) - BELLY FULL
From bellyfull.net
SPANAKOPITA RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
10 BEST PASTRY CUPS RECIPES | YUMMLY
From yummly.com
MINI SPANAKOPITA - SIMPLY DELICIOUS
From simply-delicious-food.com
SPANAKOPITA CUPS PARTY APPETIZERS - CELEBRATIONS AT HOME
From celebrationsathomeblog.com
BEST SPINACH & FETA SPANAKOPITA RECIPES | BAKE WITH ANNA OLSON
From foodnetwork.ca
SPANAKOPITA (GREEK SPINACH PIE) | RECIPETIN EATS
From recipetineats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love