Spinach And Cheese Pillows Recipes

SPINACH AND CHEESE PILLOWS

Steps:

• To make the filling for the pillows ("ravioli"), combine the spinach and goat cheese well and set aside.
• Begin the pasta dough by mounding the flour in the center of a clean room temperature work surface like a large wooden cutting board. Create a crater in the center of the mound. Crack the first egg into the center of the crater and add 1/2 teaspoon of the olive oil. With a fork, gently begin to scramble the mixture within the confines of the crater, whilst integrating the flour from the sides of the crater as you carefully beat the egg. Once the first egg is mostly mixed in, shore up the sides of the mound again with flour, maintaining the crater shape. Repeat the process with the 2nd egg and 1/2 teaspoon of olive oil, and again with the 3rd egg and remaining 1/2 teaspoon of olive oil. Start kneading the dough with your palms, allowing the warmth of your hands to impart elasticity to the dough. Knead for a count of about 400 strokes or until you feel you have created a cohesive mass. Wrap the dough in plastic wrap and allow it to rest for about 30 minutes.
• While the pasta is resting, begin the sauce: Combine the milk, onion, bay leaf, cloves, and nutmeg, if using, in a medium saucepan over medium heat. Spoon the melted butter into a separate heat resistant bowl and gradually whisk in the cornstarch, blending thoroughly, then whisk in the Comte cheese. When the milk is fairly hot, pour a small amount of it into the cornstarch/cheese mixture, stirring until the milk is thoroughly blended in. Return this to the remaining milk mixture, and simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed. Remove and discard bay leaf and cloves. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
• Begin making the spinach/cheese pillows. Have a bowl of water handy to moisten and seal the dough. Divide the dough in thirds. (You will be working with 1/3 of the dough at a time - keeping the balance wrapped in plastic wrap to prevent it from drying out.) Divide your first third of the dough in half. Use a pasta machine to gradually roll down each of these sections, successively reducing the setting on the machine until it's at the thinnest setting and lay on your floured dough board. Spoon 1 teaspoon of the spinach cheese filling at 4-inch intervals on the pasta dough, and top each with a knob of Brie cheese. Dip your fingers into the bowl of water and moisten the area surrounding the spinach/cheese filling. Cover the filling with the other rolled out piece of dough and press gently around the filling to seal, being careful not to flatten the filling or tear the dough. Using a pizza cutter, begin to cut the filled dough into ravioli squares. Remove each ravioli to a floured surface, pressing the edges firmly as you do so. Cover the ravioli with a towel and set aside for 2 hours. Bring a large saucepan of water to a boil, add the ravioli and cook for 1 minute. Remove the ravioli with a slotted spoon, drain on a paper towel, and keep warm.
• Reheat the sauce. Serve pillows with sauce spooned over and garnished with parsley.

SPINACH CHEESE TRIANGLES

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add spinach; cook and stir 3-4 minutes longer or until liquid is evaporated. Transfer to a bowl; cool slightly. Stir in cheeses, eggs, bread crumbs, salt and pepper., Place one sheet of phyllo dough on a work surface; spritz with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut sheet crosswise into four 9x3-1/2-in. strips., Place 1 tablespoon filling on one end of each strip. Fold dough over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Spritz end of dough with cooking spray and press onto triangle to seal. Turn triangle and spritz top with cooking spray. Repeat with remaining phyllo and filling., Place triangles on baking sheets coated with cooking spray. Bake 10-12 minutes or until golden brown. Freeze option: Freeze unbaked triangles in freezer containers, separating layers with waxed paper. To use, bake triangles as directed, increasing time as necessary to cook through.

SPINACH AND RICOTTA PILLOWS

Steps:

• Preheat oven to 200C (400F/Gas 6).
• Line a baking tray with baking paper.
• Wash the spinach and put into a pan and cover and cook over a medium heat for 5 minutes or until wilted and cool slightly and then squeeze out any moisture and finely chop.
• Put the chopped spinach, ricotta and parmesan into a bowl and mix to combine and season with cracked black pepper.
• Place 1 teaspoon of the filling in the centre of each won ton wrapper and brush the edges with water and fold over to form a triange and then press the edges with a fork to seal.
• Place the pillows on the prepared tray and lightly spray with olive oil spray and bake for 15 minutes or until crisp and golden.

SPINACH PHYLLO TRIANGLES

Steps:

• In a nonstick skillet coated with cooking spray, cook onion until, tender. Add garlic; cook 1 minute longer. Stir in spinach and oregano; cook over medium-low heat just until spinach is warmed. Drain. Remove from the heat; stir in feta cheese and set aside. , Spray one sheet of phyllo dough with butter-flavored cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Fold dough in half lengthwise; spray with butter-flavored cooking spray. Cut dough in half lengthwise, forming two strips. , Place 1 tablespoon of spinach mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, until you come to the end of each strip. Spray with butter-flavored cooking spray, making sure all edges are sprayed and sealed. Repeat with remaining phyllo and filling., Place triangles on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm.,

SPINACH AND CREAM CHEESE PHYLLO SQUARES

Steps:

• whip cream cheese until smooth.
• add in spinach, garlic powder, salt and pepper to taste.
• put 2 tbsp of butter in a 1/2 sheet pan.
• Unroll the phyllo dough and put half on the bottom of the pan.
• Spread the filling in an even layer and top with the other half of the phyllo dough. Cut into 24 squares and pour butter all over the top.
• Make a egg and milk mixture and pour over the butter and place in the oven at 350 for 25 mins or until lighty browned.