SPANAKOPITA
Made with just a few simple ingredients, these delicious spinach and feta spanakopita triangles are a fun appetizer recipe to make at home.
Provided by Yumna Jawad
Categories Appetizer
Time 55m
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat. Add the onions and cook, stirring regularly, until it starts to soften, about 5 minutes
- Add the garlic and dill. Cook with the onions, stirring frequently, until caramelized and soft, about 5 more minutes. Set aside and allow to cool.
- Squeeze the defrosted spinach to drain all the water possible. You should end up with around 1 cup of spinach. Transfer to the skillet on top of the onion mixture.
- Add the parsley, green onions, lemon zest, ground pepper, feta cheese to the skillet and stir to distribute mixture evenly.
- Preheat the oven to 375° F. Line a baking sheet with parchment.
- On a clean surface, roll out the phyllo pastry. Cut into 2 ½-3" wide strips lengthwise using a pizza cutter. Cover the pastry with a barely damp towel to prevent it from drying out.
- On a clean surface, layout 1 layer of phyllo pastry and brush it down with a small amount of butter using a pastry brush and very gentle motions.
- Place a second layer of pastry directly on top of the first and brush that with a small amount of butter.
- In one corner of the pastry layers, place 1 heaping tablespoon of filling mixture. Squish it into an approximate triangle that nearly reaches the edges.
- Fold the corner of the pasty with the filling over to reach the nearest opposite edge of the pastry. Then, roll the filling triangle towards the empty end of the pastry. Again, fold the triangle to the nearest opposite side. Repeat these last two steps until you reach the end of the pastry rectangle.
- Place the triangle on the prepared baking sheet and cover with a damp towel. Repeat the assembly with all the pastry sheets and filling. The triangles can be placed fairly close together on the baking sheet, about ½".
- Bake for 20-25 minutes until golden brown and crisp.
- Remove from the oven and allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 67 kcal, Carbohydrate 6 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 118 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
VEGAN SPANAKOPITA TRIANGLES
I made this up and it's fantastic! Very time-consuming, but well worth the effort. (When I say here to bathe the spinach, I mean fill your sink with cold water and shake the spinach in there for a while to get the sand off the leaves.)
Provided by tendollarwine
Categories Soy/Tofu
Time 2h10m
Yield 12-15 triangles
Number Of Ingredients 11
Steps:
- Heat the tbsp of oil in a large pan over medium heat. Add the garlic and onions and saute until translucent.
- Add the spinach to the pan and cover, stirring occasionally, until wilted. Remove from heat and drain in a strainer.
- Add the spinach mixture, tofu, salt, pepper, oregano and lemon juice to a mixing bowl. Toss to blend evenly.
- Heat the rest of the oil in a small sauce pan over medium heat for a few minutes. Remove from heat.
- On a dry cutting board lay down the first piece of phyllo dough. Lightly brush with a little oil and fold in half lengthwise. Place a spoonful (about 2 tbsp) of the mixture onto the bottom section of the dough. Take the bottom left corner and fold it over the mixture, mooshing it to make it line up with the edges of the dough. Make sure to keep a little bit of space between the mixture and the edge of the dough.
- Brush the part of the dough that is folded over the mixture with oil, and fold that section over again, the way you would fold a flag, so it makes a triangle. Keep brushing the dough lightly with oil before every fold and at the end to get the remaining edges to stick to the triangle. When you are done, you should have a 4ish inch long triangle pocket. Place on a cookie sheet and poke once with a fork to let steam out.
- Repeat this with the sheet of phyllo dough until all of the mixture is used up.
- Cook in a 425F oven for 10-20 minutes, until golden brown and flaky all over.
- If you would like a dipping sauce for the spanakopita, whisk the juice of 2 lemons into a bowl with 1/2 c olive oil and add some minced garlic.
SPANAKOPITA TRIANGLES (WEIGHTWATCHERS 3 PTS)
Make and share this Spanakopita Triangles (Weightwatchers 3 Pts) recipe from Food.com.
Provided by Cook4_6
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the oven rack in the center of the oven, preheat the oven to 375 degrees. Spray a baking sheet with nonstick spray.
- Press the spinach between layers of paper towels to remove any excess moisture. Place the cheese in a medium bowl and mash with a fork. Add the spinach, scallions, egg white, dill and pepper together until combined.
- Set the stack of phyllo sheets to one side, keep covered with a sheet of wax paper and a damp towel on top as you work.
- Lay 1 phyllo sheet lengthwise in front of you and brush the sheet lightly with oil. Top with another sheet and brush lightly with oil. Cut crosswise into 6 oven strips. Place a scant tablespoon of spinach mixture at the end of each strip. Fold one corner up over the filling, then continue folding in a flag fashion to form a triangle. Place on the baking sheet and repeat with the remaining filling and phyllo sheets to make 24 triangles. Brush the tops of the triangles lightly with any remaining oil.
- Bake until golden brown, about 25 minutes. Cool for 5 minutes and serve hot or warm.
Nutrition Facts : Calories 99, Fat 4.7, SaturatedFat 0.8, Sodium 127.7, Carbohydrate 11.8, Fiber 1.3, Sugar 0.3, Protein 2.9
WW CROCK POT SAUERBRATEN - 3 PTS
Got this out of an old WW magazine. I love Sauerbraten and I hope this one is delicious. My recipe #318806 has lots more fat and calories but it's excellent. I haven't made this one yet. But hope to soon. It says the longer you let this savory German specialty marinate, the sharper its flavor will be. Serve it over boiled potatoes, spaetzle, or no-yolk egg noodles. Cooking time does not include marinating time. Magazine shows: 140 cal, 3 g fat, 45 mg chol, 56 mg Sod, 10 g Carb, 2 g Fib, 18 g Prot, 26 mg Calc
Provided by teresas
Categories Roast Beef
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan.
- Let cool, then pour into a large zip-close plastic bag; add the beef.
- Seal the bag, squeezing out the air; turn to coat the beef.
- Refrigerate 1-3 days, turning the bag about every 8 hours.
- Mix the beef and marinade with the carrot, parsnip, and broth in a slow cooker.
- Cover and cook on high until the beef is tender, 4-5 hours.
- With a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter.
- Cover loosely with foil and let stand while making the sauce.
- Skim off and discard any fat that has risen to the surface of the cooking liquid.
- Discard the bay leaves.
- Transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree.
- If the sauce is too cool, pour into a medium saucepan and heat to serving temperature.
- Pour over the beef and vegetables.
Nutrition Facts : Calories 43.4, Fat 0.4, SaturatedFat 0.1, Sodium 24.9, Carbohydrate 8.3, Fiber 1.6, Sugar 2.7, Protein 0.8
WW SPICY BAKED SHRIMP - 3 PTS.
This is an excellent recipe! It is out of a WW cookbook called "15 Minute Cookbook" dated 1998. Wow! that was 10 years ago... Anyway I hope you enjoy! Serve with corn on the cob and coleslaw.
Provided by teresas
Categories Healthy
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Coat an 11X7 inch baking dish with cooking spray.
- Add lemon juice and next 5 ingredients to dish, stirring well.
- Add shrimp toss well to coat.
- Bake at 450 degrees for 8 minutes or until shrimp tun pink, stirring occasionally.
Nutrition Facts : Calories 110.8, Fat 2.3, SaturatedFat 0.3, Cholesterol 143.2, Sodium 812.5, Carbohydrate 6.2, Fiber 0.1, Sugar 4.6, Protein 15.9
SPANAKOPITA TRIANGLES
Make and share this Spanakopita Triangles recipe from Food.com.
Provided by Steve P.
Categories Cheese
Time 1h15m
Yield 27 Spanakopitas
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.
- Lay phyllo dough flat and brush with butter.
- Place a small amount of spinach mixture onto each piece of dough.
- Fold phyllo into triangles around the mixture.
- Brush with butter.
- Place filled phyllo dough triangles on a large baking sheet.
- Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.
Nutrition Facts : Calories 248.3, Fat 18.5, SaturatedFat 8.9, Cholesterol 62.6, Sodium 338.1, Carbohydrate 16.1, Fiber 1.3, Sugar 1.1, Protein 5
SPANAKOPITA TRIANGLES
Make and share this Spanakopita Triangles recipe from Food.com.
Provided by GingerlyJ
Categories Spinach
Time 40m
Yield 1 pound, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Heat the oil in a small pan. Add onion and garlic until golden. Beat eggs in large bowl with electric mixer until light and lemon in color. Stir the cooked onion, garlic, feta parsley, dill and spinach. Season with salt and pepper and nutmeg. Remove the fillo dough from the package; unroll and place on a large sheet of waxed paper. Fold the fillo crosswise into thirds. Cover with another sheet of waxed paper and damp cloth. (Phillo dough dries out very fast). Lay one strip of fillo at a time on a flat surface and brush immediately with melted butter. Fold the strip in half lengthwise. Brush with butter again. Place rounded spoon of spinach filling on the end of strip; fold over corner to make triangle. Continue folding end to end, as you fold a flag. Brush top with butter. Repeat the process until filling is used up. Place triangles in single layers, seam side down on ungreased jelly roll pan. Bake for 20 minutes, or until lightly browned.
Nutrition Facts : Calories 1607.8, Fat 134.2, SaturatedFat 75.5, Cholesterol 413.1, Sodium 2511.4, Carbohydrate 75.1, Fiber 8.9, Sugar 6.2, Protein 32.5
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- Place the oven rack in the center of the oven; preheat the oven to 375ºF. Spray a baking sheet with nonstick spray.
- Press the spinach between layers of paper towels to remove any excess moisture. Place the cheese in a medium bowl and mash with a fork. Add the spinach, cheese, scallions, egg white, dill, and pepper; stir together until combined.
- Set the stack of phyllo sheets to one side; keep covered with a sheet of wax paper and a damp towel on top as you work.
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- Heat oil in a large nonstick skillet over medium-high heat. Add scallions and garlic; reduce heat to low and cook, stirring, until scallions are tender, about 1 to 1 1/2 minutes.
- Add spinach to skillet and cook over medium heat, tossing with tongs, until spinach is wilted and tender, about 1 1/2 to 2 minutes; stir in oregano and pepper. Scrape spinach mixture into a bowl; stir in feta until well-blended.
- Place tortillas on a work surface. Spoon about a heaping 1/2 cup spinach mixture over one half of each tortilla; fold empty tortilla halves over filling. Place in skillet and cook, gently pressing down with a spatula until bottoms are browned, about 1 1/2 to 2 minutes. Flip quesadillas and cook until browned on other side, about 1 1/2 to 2 minutes more.
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