Spinach Wrapped In Phyllo Dough Food

PHYLLO DOUGH SPINACH PIE

Steps:

• Before starting make sure to read the thawing and handleing tips on the fillo dough package that you purchased.
• Chop onions and thinkly slice scallions. Then saute in vegetable oil at medium heat until tender and golden.
• Drain spinach and squeeze dry.
• Thoroughly mix onions, spinach, cheeses, dill, pepper and egg in a large bowl.
• Melt butter.
• Brush bottom and sides of a 13" x 9" x 2" baking pan with butter.
• Using 8 fillo sheets build a stack in the bottom of the baking pan by brushing the top of the fillo sheets with butter.
• Spread spinach and cheese mixture evenly over the fillo in the baking pan.
• Cover mixture using the other 8 sheets of fillo in the same manner used to create the base.
• Thoroughly butter the top layer, especially the edges.
• Bake for 45-50 minutes or until golden brown in 375 degree preheated oven.
• Let stand for 10 minutes for easier serving. Cut into squares or triangles using sharp knife.

MAKE-AHEAD SPINACH PHYLLO ROLL-UPS FROM PHILADELPHIA®

Steps:

• Mix first 5 ingredients until well blended. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo between sheets of plastic wrap; set aside.
• Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
• Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet. Bake in 375 degrees F oven for 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

MAKE-AHEAD SPINACH PHYLLO ROLL-UPS

Steps:

• Mix first 5 ingredients until blended.
• Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo sheet between 2 sheets of plastic wrap until ready to use; set aside.
• Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 additional logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
• Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet.
• Bake in 375°F oven 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

SPINACH PHYLLO HAND PIE

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.

SPANAKOPITA (GREEK SPINACH PIE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
• In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
• Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

SPINACH AND FETA PHYLLO ROLL

Steps:

• Heat oil in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min. Spoon into medium bowl.
• Add half the spinach to skillet; cook 1 min. or just until wilted, stirring frequently. Remove from skillet. Repeat with remaining spinach. Cool completely.
• Heat oven to 350ºF. Squeeze out excess liquid from spinach; place on cutting board. Chop coarsely. Add to onion mixture along with the cheese; mix lightly.
• Place 1 phyllo sheet on work surface; spray with cooking spray. Top with remaining phyllo sheets, spraying each with additional cooking spray before covering with next sheet.
• Spread spinach mixture down center of phyllo stack. Fold both long sides of phyllo over spinach mixture; spray with additional cooking spray. Place, seam sides down, on parchment-covered rimmed baking sheet; spray with cooking spray.
• Bake 45 min. or until crisp and golden brown. Serve topped with sour cream.

PHYLLO-WRAPPED SALMON WITH SPINACH & FETA

Steps:

• Heat oven to 425ยบF.
• Combine first 3 ingredients. Spray 1 phyllo sheet with cooking spray; top with 2 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed. Place remaining phyllo sheets between sheets of plastic wrap; set aside until ready to use.
• Place 1 fish fillet along one short side of phyllo stack; top with 1/4 of the spinach mixture. Fold over long sides of phyllo, then roll up, starting at fish-topped side. Repeat with remaining phyllo sheets, fish and spinach mixture. Place, seam sides down, on parchment-covered Baking Sheet; spray with cooking spray. Cut 3 diagonal slits in top of each wrap.
• Bake 10 to 12 min. or until crusts are golden brown and fish flakes easily with fork. Meanwhile, mix sour cream, cucumbers and dill until blended
• Serve fish with sour cream mixture.

SPINACH PHYLLO TRIANGLES

Steps:

• In a nonstick skillet coated with cooking spray, cook onion until, tender. Add garlic; cook 1 minute longer. Stir in spinach and oregano; cook over medium-low heat just until spinach is warmed. Drain. Remove from the heat; stir in feta cheese and set aside. , Spray one sheet of phyllo dough with butter-flavored cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Fold dough in half lengthwise; spray with butter-flavored cooking spray. Cut dough in half lengthwise, forming two strips. , Place 1 tablespoon of spinach mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, until you come to the end of each strip. Spray with butter-flavored cooking spray, making sure all edges are sprayed and sealed. Repeat with remaining phyllo and filling., Place triangles on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm.,

SPINACH PHYLLO TRIANGLES

Steps:

• Using a cheese cloth or a tea towel, squeeze the liquid out of the spinach.
• Heat the olive oil in a skillet over medium high heat.
• Add the onion and garlic to skillet and cook until the onion begins to get tender. About two minutes.
• In a bowl mix the spinach, onion and garlic, parmesan cheese, feta cheese, egg, salt and pepper.
• Preheat oven to 350°.
• Unroll the phyllo and cover with a damp towel.
• Take one sheet of phyllo and lay on a flat work surface. Brush the phyllo sheet with melted butter, being sure to cover the whole sheet.
• Take second sheet and lay it on top of the first sheet. Brush the second sheet with butter.
• Using a sharp knife, cut the phyllo into three even strips, along the long length of the sheets.
• Place about a teaspoon of filling at the top of the strip.
• Fold the left corner of the strip over the filling forming a triangle.
• Fold the triangle down toward you and continue to fold the triangle as if you are folding a flag.
• When you reach the bottom, brush melted butter over the top of the phyllo triangle.
• Repeat with the remainder of the phyllo and spinach.
• It is best to work quickly with phyllo and keep the sheets that you are not working on, covered with the a damp towel so that they do not dry out.
• Place the phyllo triangles on a cookie sheet and bake for 20 minutes or until the they are golden brown.

PHYLLO-WRAPPED HALIBUT

Steps:

• In a large nonstick skillet lightly coated with cooking spray, saute spinach and red pepper until tender. Add 1/2 teaspoon lemon pepper and lemon juice. Remove from the heat; cool., Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; brush with butter. (Until ready to use, keep phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Layer remaining phyllo over first sheet, brushing each sheet with butter. Cut stack in half widthwise. , Place a halibut fillet in the center of each square; sprinkle with salt and pepper. Top with cheese and spinach mixture. Fold sides and bottom edge over fillet and roll up to enclose it; trim end of phyllo if necessary. Brush with remaining butter; sprinkle with remaining lemon pepper. , Place seam side down on prepared baking sheet. Bake at 375° for 20-25 minutes or until golden brown.

SPINACH AND FETA PHYLLO TRIANGLES - SPANOKOPITA

Steps:

• Microwave 5 oz spinach until wilted, about 1 minute, or put in a skillet, cover with lid and allow to wilt over medium-low heat.
• Take away about 4 tablespoons of beaten egg into a separate bowl. Add the remaining egg to 8 ounces feta, 3 ounces cottage cheese (or homemade farmer's cheese) and mix together until everything is well combined. Now add the spinach and mix again.
• Take about half of your phyllo sheets and cut them into 3 long strips (about 3 inches wide each). Roll up the rest of the phyllo sheets and cover with a towel, to prevent them from drying.
• Drizzle couple teaspoons of butter all over the sheet. Add 1 tablespoon of feta-spinach filling to the end of each strip that's closest to you. Now grab two layers of sheets and start folding like pictured, into a triangle. Try to move fast or the phyllo dough will dry out.
• Place the triangles on a baking sheet and brush each triangle with either butter or the beaten egg. If you brush it with the beaten egg, they will have a sheen to it.
• Try to bake them as soon as you form them, or the wet filling will soften the phyllo and they will break while baking (see last picture in the post). Bake at 350F, for about 20-25 minutes or until golden in color.
• Eat warm or cold with refreshing Cucumber and Yogurt dip (recipe for Tzatziki dip here). Re-crisp leftovers by placing back in the oven for about 5-7 minutes, at 350°F.

SPINACH AND RICOTTA PHYLLO POCKETS WITH GREEK SALAD

Steps:

• Drain and squeeze all the water out of the thawed spinach and set it aside. Mix the mozzarella cheese, ricotta cheese, egg, oregano, basil, nutmeg, salt and freshly ground black pepper together in a bowl. Stir in the chopped spinach.
• While building the phyllo pockets, always keep the dough sheets you are not working with covered with plastic wrap and a damp clean kitchen towel. Remove one sheet of the phyllo and place it on a flat surface. Brush the phyllo sheet with melted butter and then layer another sheet of phyllo on top. Brush the second sheet of phyllo with butter and layer a third sheet of phyllo on top. Cut the layered phyllo sheets into 4 strips, about 5-inches wide.
• Place roughly 1/3 cup of the spinach filling at the end of each strip of dough. Fold the bottom right corner of the strip over the filling towards the left edge of the strip to make a triangle. Continue to fold the phyllo dough around the spinach as you would fold a flag, making triangle after triangle. Brush the outside of the phyllo triangle with more melted butter and set it aside until you've finished the 4 strips of dough, making 4 triangles.
• Pre-heat the air fryer to 400ºF.
• Transfer the first two phyllo triangles to the air fryer basket and air-fry at 400ºF for 5 minutes. Turn the triangles over and air-fry for another 5 minutes.
• While the first batch of triangles is air-frying, build another set of triangles and air fry in the same manner. You should do three batches total. Once you have air-fried all the triangles, they can be warmed in the air-fryer for a minute or two just before serving if you like.
• To make the Greek salad, combine all the vegetables in a bowl. Whisk the vinaigrette ingredients together and then dress the salad, tossing until all the vegetables are evenly coated.
• Serve 1 to 2 warm triangles per person with the cool Greek salad on the side.

OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)

Steps:

• Mix the vanilla, sugar, and cream cheese until smooth.
• Use a piping bag to fill the individual phyllo shells.
• Freeze for 10 minutes.
• Top with fresh berries or fruit.

GREEK STYLE CHICKEN WRAPPED IN PHYLLO

Steps:

• Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness.
• Heat oil in large skillet over medium heat; add chicken; cook until brown on both sides; remove & drain on paper towels then set aside.
• Wipe out skillet, then melt 1/4 cup butter in same skillet over medium heat.
• Add onion; cook and stir until golden; add mushrooms, parsley flakes, dill, garlic and spinach; cook and stir about 2 minutes.
• Stir in flour, mixing well. Gradually stir in vermouth; cook, stirring constantly, until thickened; stir in ricotta, feta, salt and pepper; remove from heat.
• Preheat oven to 350°F
• Brush melted butter on 1 phyllo sheet; sprinkle with bread crumbs; cover with another sheet; brush with butter.
• Place chicken breast in center of phyllo; spoon 1/6 of the spinach/cheese mixture on top.
• Fold phyllo over chicken, turning ends under; repeat for each chicken breast.
• Place in a single layer in well greased baking pan & brush tops with butter. Bake for 45 minutes or until brown.

STUFFED CHICKEN BREASTS WRAPPED IN PHYLLO

Steps:

• Sprinkle chicken with salt and pepper. Mix feta and mozzarella cheese, sun dried tomatoes, and white wine together in a bowl. Spread each breast with cheese mixture and add small amount of spinach (do not over stuff as it will not roll up securely). Roll in jelly roll fashion - tuck ends lightly to seal. Set aside.
• Cut sheets of Phyllo dough in half making two sets of squares. Using four sheets separate each sheet and spread with butter, stacking together. Place a stuffed chicken breast on the Phyllo and roll up folding sides in to secure the chicken. Arrange in a buttered baking dish and butter the top of the Phyllo again. Sprinkle with cracked black pepper.
• Cover tightly with foil and bake 1 hour at 300°F Remove foil and bake an additional 15 minutes or until Phyllo is flakey on top.

PHYLLO ROLLS FILLED WITH SPINACH AND CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Mix the melted butter, garlic, breadcrumbs, & cashews (ingredients for the spread between layers of phyllo dough.
• ) Split in half.
• One pre roll.
• Mix Spinach Filling ingredients together the Spinach, Egg, onions, cayenne, & Basil.
• Split in half.
• One pre roll.
• Mix chichen and dressing.
• Split in half.
• Start with one phyllo sheet short side toward you.
• Take 1/2 of the butter mixture and spread it on one sheet, repeat laying a sheet of phyllo and the rest of the other half of butter mixture.
• Lay the third sheet over the butter mixture.
• Place 1/2 of the chicken over the prepared phyllo follow with 1/2 the spinach mixture.
• Roll up short end to short end and place on cookie sheet pan.
• When rolling remember you are in control so roll firmly.
• And tenderly spread the rolls with any butter that escapes onto your hand onto the outside of the rolls.
• Repeat with the other half of ingredients to make the other roll.
• Bake for 20 minutes.
• Slice into quarters for a meal or eighths for an appetizer.

CHICKEN AND SPINACH PHYLLO BAKE

Steps:

• Preheat oven to 375 degrees. Coat a 3 quart rectangular baking dish with cooking spray.
• In an extra-large skillet, heat butter over high heat until melted. Add ground chicken and onion; cook about 8 minutes or until chicken is browned and onion is tender, breaking up chicken as it cooks. Drain off fat. Stir in spinach, 1 teaspoons freshly ground black pepper, 1/2 teaspoons salt, the nutmeg and crushed red pepper; cook and stir for 5 minutes. Transfer mixture to a bowl. Stir in eggs, cheese, and oregano.
• Unfold phyllo dough. Cut a 1" strip off one of the short ends of the phyllo stack; discard. Place a phyllo sheet in the bottom of the prepared baking dish; lightly coat with cooking spray. As you work, cover the remaining phyllo with plastic wrap to prevent it from drying out. Top with seven more phyllo sheets, coating each sheet with cooking spray. Spread chicken mixture over phyllo in dish. Top with the remaining phyllo, coating each sheet with cooking spray.
• Bake, uncovered, about 45 minutes or until mixture is heated through and phyllo is golden.

INDIVIDUAL PHYLLO-WRAPPED SALMON WELLINGTONS

Steps:

• Preheat oven to 375°F. Combine rice, 1/2 cup of the cucumber ranch dressing and dill; set aside. Place 1 sheet of phyllo dough on large cutting board; brush lightly with vinaigrette dressing. Top with 2 more sheets of phyllo, brushing each sheet evenly with vinaigrette dressing. Repeat with remaining phyllo sheets and vinaigrette dressing. Cut each phyllo stack crosswise in half to form a total of 6 stacks.
• Spoon 1/3 cup of the rice mixture onto center of each pastry stack. Top evenly with spinach and salmon. Brush tops lightly with some of the remaining cucumber ranch dressing. Bring phyllo up around salmon; twist tightly at top to secure. Snip off any excess phyllo from top. Place on baking sheet; brush lightly with remaining vinaigrette dressing.
• Bake 15 to 20 min. or until lightly browned. Serve warm.

SPINACH PHYLLO TRIANGLES

Steps:

• Using a coffee filter set over a bowl, drain the ricotta. Discard liquid and set ricotta aside.
• In a 2-quart saute pan over medium heat, melt butter. Add parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes. Add ouzo and simmer for another 5 minutes. Remove from heat and stir in ricotta and feta cheeses and the pepperoncini. Let cool and then refrigerate for 20 minutes or more.
• Preheat oven to 375 degrees F.
• In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips. Cover with a paper towel and a slightly dampened kitchen towel. Take 3 strips and brush the top sheet lightly with olive oil. Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner. Fold into a triangle shape and repeat as though folding into a flag. Repeat. Arrange triangles seam side down on a cookie sheet lined with parchment paper. Lightly brush triangles with olive oil and bake for 20 minutes or until golden brown. Cool slightly and transfer to a serving platter. Freeze leftover phyllo dough for other uses.