SPINACH PHYLLO CUPS RECIPES
SPINACH AND THREE CHEESE PHYLLO PIE RECIPE | KATIE LEE ...
Provided by Katie Lee Biegel
Categories side-dish
Total Time 1 hours 40 minutes
Cook Time 40 minutes
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
- In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
- In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
- For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.
BRIE CUPS RECIPE | ALLRECIPES
If you are looking for a quick, easy, delicious appetizer, this is for you. I've served them many times and my friends always gobble them up. Even cheese haters love this. You can find the phyllo cups in the freezer section.
Provided by EHS
Categories Baked Brie
Total Time 17 minutes
Prep Time 10 minutes
Cook Time 7 minutes
Yield 15 phyllo tart cups
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Arrange phyllo cups on the baking sheet. Place one piece Brie cheese in each phyllo cup. Top with 1/2 teaspoon raspberry preserves.
- Bake in the preheated oven until Brie is melted, about 7 minutes.
Nutrition Facts : Calories 135.6 calories, CarbohydrateContent 17.4 g, CholesterolContent 15.1 mg, FatContent 5.3 g, FiberContent 0.4 g, ProteinContent 4.5 g, SaturatedFatContent 2.9 g, SodiumContent 187 mg, SugarContent 6.9 g
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For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. —Roseann Weston, Philipsburg, Pennsylvania
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Reviews 5
Total Time 40 minutes
Category Appetizers
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Reviews 5
Total Time 40 minutes
Category Appetizers
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Calories 63 calories per serving
- Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. , Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. , Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer.
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HAM AND SPINACH PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
With the exception of the phyllo dough, which I always have on hand, this ham and spinach pie recipe is made entirely from Easter dinner leftovers. One of my neighbors traded me four freshly caught trout for a slice! —Teena Petrus, Johnstown, Pennsylvania
From tasteofhome.com
Total Time 01 hours 15 minutes
Category Breakfast, Brunch
Calories 195 calories per serving
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Total Time 01 hours 15 minutes
Category Breakfast, Brunch
Calories 195 calories per serving
- Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium heat. Add onion; cook and stir until transparent, 6-8 minutes. Add mushrooms and garlic; cook and stir until mushrooms are browned, about 6 minutes longer. Add spinach; cook until heated through., In a microwave, melt remaining butter; stir until smooth. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 3 additional phyllo sheets, brushing each layer. Transfer to a lightly greased 11x7-in. baking dish, letting ends extend up sides. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Layer dish with ham, cheese and spinach mixture; pour eggs over filling. If desired, sprinkle with salt and pepper. Top with remaining phyllo dough. Fold dough ends over filling; pinch edges to seal. Brush with remaining butter. Cut slits in the top. Bake until browned, 40-45 minutes. Cool 20 minutes before cutting.
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I'm no expert at making phyllo dough, but the good news is, despite that, I still managed to achieve some fairly excellent results, and suspect you will as well. And it's way more fun than buying it frozen from the store.
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Reviews 4.5
Total Time 2 hours 30 minutes
Category Greek Recipes
Calories 177.6 calories per serving
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Reviews 4.5
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Calories 177.6 calories per serving
- Repeat with the remaining 15 balls of dough in batches of 5.
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If you are looking for a quick, easy, delicious appetizer, this is for you. I've served them many times and my friends always gobble them up. Even cheese haters love this. You can find the phyllo cups in the freezer section.
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Reviews 5
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Reviews 5
Total Time 17 minutes
Category Baked Brie
Calories 135.6 calories per serving
- Bake in the preheated oven until Brie is melted, about 7 minutes.
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For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. —Roseann Weston, Philipsburg, Pennsylvania
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Appetizers
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Calories 63 calories per serving
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 63 calories per serving
- Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. , Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. , Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer.
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With the exception of the phyllo dough, which I always have on hand, this ham and spinach pie recipe is made entirely from Easter dinner leftovers. One of my neighbors traded me four freshly caught trout for a slice! —Teena Petrus, Johnstown, Pennsylvania
From tasteofhome.com
Total Time 01 hours 15 minutes
Category Breakfast, Brunch
Calories 195 calories per serving
From tasteofhome.com
Total Time 01 hours 15 minutes
Category Breakfast, Brunch
Calories 195 calories per serving
- Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium heat. Add onion; cook and stir until transparent, 6-8 minutes. Add mushrooms and garlic; cook and stir until mushrooms are browned, about 6 minutes longer. Add spinach; cook until heated through., In a microwave, melt remaining butter; stir until smooth. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 3 additional phyllo sheets, brushing each layer. Transfer to a lightly greased 11x7-in. baking dish, letting ends extend up sides. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Layer dish with ham, cheese and spinach mixture; pour eggs over filling. If desired, sprinkle with salt and pepper. Top with remaining phyllo dough. Fold dough ends over filling; pinch edges to seal. Brush with remaining butter. Cut slits in the top. Bake until browned, 40-45 minutes. Cool 20 minutes before cutting.
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