Greek Spinach And Feta Cheese In Phyllo Dough Recipes

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QUICK & EASY SPINACH AND FETA PHYLLO PIE



Quick & Easy Spinach and Feta Phyllo Pie image

I got this recipe in my email yesterday and made it immediately. We had it for dinner, but it would be wonderful for brunch. Although the original recipe did not call for reduced fat dairy products, using them makes this a nice and healthy dish. I used nonfat cottage cheese and full fat feta. The recipe is from Crisco. Cook time does not include standing time - the recipe suggests allowing it to stand 15 minutes before cutting, but mine was plenty firm after just five.

Provided by Vino Girl

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

2 (10 ounce) packages frozen chopped spinach, thawed,drained and squeezed dry
3 -4 green onions, chopped
4 eggs, lightly beaten
1/2 cup nonfat cottage cheese
4 ounces feta cheese, crumbled or chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 teaspoon dried dill
10 sheets phyllo dough, thawed
butter-flavored cooking spray

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.

Nutrition Facts : Calories 352.6, Fat 15, SaturatedFat 6.9, Cholesterol 214.1, Sodium 1094.3, Carbohydrate 34.9, Fiber 5.4, Sugar 3.1, Protein 21.2

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

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

SPANAKOPITA: GREEK SPINACH PIE WITH FETA CHEESE



Spanakopita: Greek Spinach Pie With Feta Cheese image

A delicious phyllo pie recipe made with spinach and feta cheese, spanakopita is a classic Greek favorite that can be an appetizer, side dish, or meal.

Provided by Lynn Livanos Athan

Categories     Appetizer     Side Dish     Lunch     Entree

Time 1h10m

Yield 16

Number Of Ingredients 16

For the Filling:
2 1/2 pounds fresh spinach (chopped, or frozen, thawed well)
3/4 cup olive oil (divided)
4 large onions (diced)
2 bunches green onions (diced, including 4 inches of the green part)
1/2 cup fresh parsley (chopped)
1/2 cup fresh dill (chopped, or 3 tablespoons dried dill)
1/4 teaspoon ground nutmeg
Salt, to taste
Freshly ground black pepper, to taste
1/2 pound feta cheese (crumbled)
4 large eggs (lightly beaten)
1/2 pound ricotta cheese (or cottage cheese)
For the Phyllo
4 tablespoons butter (melted)
1 pound phyllo pastry sheets

Steps:

  • Gather the ingredients.
  • Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.
  • Heat 1/2 cup of the olive oil in a deep sauté pan or large 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. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.
  • In a large mixing bowl, combine the feta, eggs, and ricotta cheese.
  • Add the cooled spinach mixture and mix until combined.
  • Gather the ingredients.
  • Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.
  • Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.
  • Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.
  • Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.
  • Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
  • Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.
  • Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
  • Bake until the pie turns a deep golden brown, 20 to 25 minutes.
  • Let cool for a few minutes and then slice, serve, and enjoy.

Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Cholesterol 36 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 365 mg, Sugar 3 g, Fat 20 g, ServingSize 12 to 16 Servings, UnsaturatedFat 0 g

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Provided by SILVERWOLF

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 5

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

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.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g

SPINACH AND FETA PHYLLO ROLL



Spinach and Feta Phyllo Roll image

It's official: You CAN improve upon a classic. We reinvented crisp, cheesy Greek spanakopita in this easy-to-serve, rolled-up version.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 12 servings

Number Of Ingredients 7

1 Tbsp. oil
1/2 cup finely chopped onions
2 cloves garlic, minced
2 pkg. (5 oz. each) baby spinach leaves, divided
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
10 sheets frozen phyllo dough, thawed, cut crosswise in half
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

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.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

SPINACH FETA TRIANGLES



Spinach Feta Triangles image

Provided by Food Network Kitchen

Yield 16 servings

Number Of Ingredients 9

1 tablespoon butter
1 egg, lightly beaten
1/2 cup onion, finely chopped
1 pkg frozen chopped spinach, thawed and drained
8 sheets phyllo
1 cup crumbled feta cheese
1 stick butter, melted
Salt
Pepper

Steps:

  • In a skillet melt butter and cook onion for about 3 minutes or until softened. Remove skillet from heat and stir in spinach, feta cheese and egg. Season with salt and pepper. Preheat oven to 375 degrees. Lay out one layer of phyllo dough and brush with butter. Top with another layer of dough and repeat with butter and a third layer of dough. With a sharp knife cut rectangle into 3 evenly sized pieces. Place a heaping tablespoon of the spinach mixture in lower left corner of one of the pieces and fold up as you would a flag--folding the lower corner up to form a triangle and continuing to fold up in the shape of a triangle. Place triangles on a baking sheet, at this point they can be frozen and then stored in an airtight container. Bake for 15 minutes or until golden brown and puffed.

FETA CHEESE BUREK (PHYLLO DOUGH)



Feta Cheese Burek (Phyllo Dough) image

An Eastern European delicacy. Probably one of the most loved foods from the Balkans. There are two ways to create burek: with homemade dough or with phyllo dough (pre-made store-bought). In this recipe we will be using the pre-made phyllo dough. You can put potatoes, meat, spinach, boiled cabbage, or feta cheese inside! This one will be with feta cheese. Truly a tasty meal! And very easy to make! Eat with yogurt for authenticity.

Provided by An Ko

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h10m

Yield 6

Number Of Ingredients 8

1 cup feta cheese
1 cup sour cream
1 cup cottage cheese
½ (8 ounce) package cream cheese (such as Philadelphia®), softened
2 eggs
1 (8 ounce) package phyllo dough
1 cup milk
1 cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly.
  • Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl.
  • Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture.
  • Bake burek in the preheated oven until golden brown, about 40 minutes.

Nutrition Facts : Calories 773.7 calories, Carbohydrate 26.5 g, Cholesterol 145.7 mg, Fat 66.2 g, Fiber 0.7 g, Protein 19.4 g, SaturatedFat 23.7 g, Sodium 916.6 mg, Sugar 4 g

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