Spinach Feta Falafel Bites Food

SPINACH AND FETA PUFF PASTRY BITES

Spinach and Feta Puff Pastry Bites image

Provided by Dave Lieberman

Time 45m

Yield about 32 puffs

Number Of Ingredients 7

Ingredients

One 10-ounce package frozen spinach
1/4 pound firm feta cheese, coarsely crumbled
2 cloves garlic, pressed
About 20 grinds black pepper
Small dash nutmeg
Flour, for dusting
One 10-by-9.5-inch piece of packaged puff pastry

Steps:

Preheat the oven to 375 degrees F.
Thaw frozen spinach in microwave according to package directions or by running under warm water. Drain spinach, squeezing the excess liquid from it. In a bowl, mix the spinach, feta, garlic, pepper, and nutmeg together.
Flour a clean, dry countertop or other flat working surface. Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches. Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Make sure the squares are well floured then stack them in a little pile.
Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple teaspoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges.
Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm.

SPINACH & FETA FALAFEL BITES

Spinach & feta falafel bites image

These simple canapés can be made ahead of time and served up at your Christmas party

Provided by Good Food team

Categories Buffet, Canapes

Time 55m

Yield Makes 30

Number Of Ingredients 7

Ingredients

200g baby spinach
400g can drained chickpeas
100g feta cheese
2 tsp cumin
100g plain flour
vegetable oil , for frying
tzatziki , to serve

Steps:

Pour a kettle of boiling water over baby spinach in a colander. When cool enough to handle, squeeze out any water - do this really well or your falafels will be too soft. Pulse in a food processor with drained chickpeas, feta, cumin and plain flour until just combined. Roll into tbsp-sized balls with wellfloured hands, then flatten into patties.
Fry in batches in vegetable oil for 2-3 mins each side, then leave to cool. Place on a baking tray, cover with cling film and freeze. To serve, defrost in the fridge overnight and cook at 180C/160C fan/ gas 4 for 5-10 mins. Serve with tzatziki.

Nutrition Facts : Calories 49 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.16 milligram of sodium

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

Ingredients

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

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