Sundried Tomato Wraps Food
SUN-DRIED TOMATO PHYLLO WRAPS
Someone gave me the recipe for spanakopita and I thought I would put a not so traditional spin on it. The wraps are delicous and easy to make. They are great served as appetizers or finger food at a party.
Provided by Gnat E
Categories Greek
Time 35m
Yield 12 14, 12 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 375 degrees F.
- Soak tomatoes in oil for about 10 minutes,drain, then cut into very small strips. Mix with cream cheese, crumbled feta, and thawed spinach.
- Take a dry (clean) rag and dip the end into a little melted butter and pat phyllo dough every about every minute so that it doesn't dry out.
- Put a tablespoon of the mixture into half a sheet of phyllo dough and slightly fold the edges in towars the middle of the wrap. Then, roll them up. Cut 3 slits in the top of the wrap. (If you do not cut the slits the wraps won't let steam out and will make them soggy.).
- Bake until golden brown. (I do not have the exact time in minutes that they cook. They will look golden brown when done.).
Nutrition Facts : Calories 320.1, Fat 27.8, SaturatedFat 8, Cholesterol 27.2, Sodium 328, Carbohydrate 14.1, Fiber 1.5, Sugar 2.2, Protein 5
SUN-DRIED TOMATO SPINACH-ARTICHOKE DIP
Fresh veggies and crackers will disappear quickly when they're next to this cheesy slow-cooked dip. With smoked Gouda, it has an extra level of flavor that keeps everyone guessing. -Katie Stanczak, Hoover, Alabama
Provided by Taste of Home
Categories Appetizers
Time 2h10m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- In a 1-1/2-qt. slow cooker, mix spinach, cheeses, artichoke hearts, sun-dried tomatoes, onion and garlic. Cook, covered, on low 2-3 hours or until cheese is melted. Stir before serving. Serve with vegetables and crackers.
Nutrition Facts : Calories 134 calories, Fat 11g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 215mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
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