Time 1h5m Yield 6 hand pies Number Of Ingredients 12 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.
Time 1h15m Number Of Ingredients 17 Steps:
Preheat the oven to 180C/350F Wash the spinach leaves that have been stripped from the stalk and roughly chop. Drain in a colander. Heat a large nonstick frying pan and add a generous splash of olive oil. Fry the onion, leeks, and fennel until translucent over medium / low heat (about 5 minutes). Add the garlic and cook for a further minute or so. Add the chopped spinach in parts, wilting it as you go and until you can fit it all into the pan. add the dill, lemon zest, and juice and cook for about 5 - 8 minutes until soft and cooked through. Allow to cool slightly. Once cooled, stir through the cream cheese, grated halloumi, Parmesan, chopped parsley, and mint. Adjust seasoning to your taste adding salt and black pepper as required. Remove 4 sheets of phyllo from the roll quickly seal the remainder of the pack and either re-freeze or refrigerate until further use (I just refreeze). Roughly divide the mixture into 4 parts. Place the first sheet on a work surface with the thinner side at the bottom and spread one-quarter of the mixture along the bottom in a log shape. Lightly brush the whole top side of the sheet with butter. Roll the log of spinach up and place it in a. lined baking pan. Repeat with the remaining 3 sheets of phyllo, joining and twirling it into the pan. Allow a little space between the rolls although it should be snug. It does expand slightly when baked. Brush the tops generously with melted butter and sprinkle white and or black sesame seeds over the top. Bake for 40 minutes and until golden. Serve on its own or with tzatziki.
Time 55m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350°F Spray an 8x8 glass baking dish with the cooking spray. In a medium bowl, stir together everything except the phyllo. Lay one sheet of phyllo in the baking dish, allowing the edges to hang over the sides of the dish. Spray with cooking spray. Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet. Spoon spinach mixture on top of the prepared phyllo in the pan. Spray and layer remaining 5 sheets just the same as you did before. Roll edges of dough to form a rim. Spray the top. Bake for 35-45 minutes or until golden brown. Let stand 5-15 minutes before cutting and serving.
Time 1h Yield 6 serving(s) Number Of Ingredients 11 Steps:
Combine rice and boiling water in a 9" plate. Cover and let stand 5 minutes. Stir in salt, mozzarella and egg and use spoon to press and form into a pie shell. Combine spinach, feta cheese, onion and eggs. Mix well. Pour mixture into rice shell. Top with tomato slices and sprinkle with parmesan. Bake at 400 degrees for 45-60 minutes, depending on oven. OR microwave at HIGH for 10 minutes and let stand for 3 minutes before serving.
Time 1h Yield 12 servings. Number Of Ingredients 10 Steps:
Layer three phyllo sheets in a 13x9-in. baking dish coated with cooking spray, lightly spraying the top of each sheet with cooking spray., In a large bowl, combine the spinach, cheese, 2 eggs, parsley flakes and salt; spread over phyllo dough. Top with remaining phyllo sheets, lightly spraying the top of each sheet with cooking spray. Using a sharp knife, cut into 12 squares; cover and chill for 1 hour. , In a large bowl, beat the egg whites, milk and remaining eggs until blended; pour over casserole. Cover and refrigerate overnight., Remove from the refrigerator 1 hour before baking. Bake, uncovered, at 375° for 40-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Time 1h30m Yield 5 Number Of Ingredients 11 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.
More about “spinach and three cheese phyllo pie recipes”
Time 1h15m Number Of Ingredients 8 Steps:
In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl. Return pan to heat. Working in batches, cook spinach, tossing, until wilted, about 1 minute. Drain spinach and let cool. Press out excess moisture, then roughly chop. Add spinach, feta, and raisins to bowl with onion and season filling with salt and pepper. (To store, refrigerate, up to 2 days.) Preheat oven to 350 degrees. Unroll phyllo. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small sharp knife, make 8 diagonal cuts on top. Repeat with remaining phyllo and filling. Place logs, seam side down, on a parchment-lined baking sheet. Bake until deep golden brown, 45 to 50 minutes. Cut into slices along slashes. Serve warm or at room temperature.
