Spinach And 3 Cheese Phyllo Pie Recipes

SPINACH & CHICKEN PHYLLO PIE

Steps:

• Preheat oven to 375°. In a large skillet, cook chicken and onion over medium-high heat 7-9 minutes or until chicken is no longer pink, breaking up meat into crumbles; drain. Stir in seasonings. Add spinach; cook and stir until liquid is evaporated. Transfer to a large bowl; cool slightly. Stir in beaten eggs and cheese., Layer 10 sheets of phyllo dough in a greased 13x9-in. baking dish, spritzing each with cooking spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread spinach mixture over phyllo. Top with remaining sheets of phyllo, spritzing each with cooking spray. Cut into 8 rectangles., Bake, uncovered, 35-40 minutes or until golden brown. If necessary, recut rectangles before serving.

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.

SPINACH AND 3 CHEESE PHYLLO PIE

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.

SPINACH AND 3 CHEESE PHYLLO TRIANGLES

Steps:

• Saute 2-3 min., white and light green parts of scallions and the garlic in the olive oil. Watch closely. You just want it to soften, not to brown.
• Squeeze the excess water out of the spinach.
• In a large bowl combine all the ingredients except for the veg. oil, butter and pastry. Mix gently but thoroughly.
• Combine the veg. oil and butter.
• Place 1 sheet of phyllo on your work surface (keep the rest covered with a damp tea towel to prevent drying out). Using a pastry brush, lightly brush with the butter mixture. Place a second sheet on top and brush again. Place a third sheet on top and brush again.
• Cut the layers into 3 equal strips, lengthwise.
• Place a heaping tablespoon of the filling 1/2 an inch away from the narrow edge nearest you on the first row of strips.
• Take the bottom left corner and fold it over the filling so the narrow edge meets the side edge, forming a triangle.
• Keep folding the dough over like you are folding a flag, sort of like flipping the triangle over and over. If there is a bit of phyllo left when you reach the top, just fold it under.
• Repeat this process until you run out of filling, phyllo or patience!
• These can be frozen for a week or two. Separate layers with waxed paper.
• Brush tops lightly with melted butter, place on parchment lined baking sheet and bake at 375' for 15-18 minute (20-25 minute if frozen) or until tops are golden.
• Leftovers can be reheated at 375' for 8 minute.