Spinach Bundles Recipes

SPINACH PHYLLO BUNDLES

Steps:

• In a large skillet, saute onion in 2 tablespoons butter until tender. Remove from the heat. Stir in the spinach, feta cheese, cottage cheese, eggs, bread crumbs, salt, dill and pepper., Melt remaining butter. Layer and brush five phyllo sheets with melted butter. (Keep remaining phyllo dough covered with a damp towel to prevent it from drying out.) Cut buttered sheets lengthwise into 2-in. strips. Place 1 heaping tablespoon of filling at one end of each strip; fold into a triangle, as you would fold a flag.Place on an ungreased baking sheet. Brush with butter. Repeat three times, using five sheets of phyllo each time. , Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

SPINACH SALMON BUNDLES

Steps:

• Unroll crescent dough and separate into 4 rectangles; seal perforations. Place a salmon fillet in the center of each rectangle; sprinkle with salt and pepper. Spoon spreadable cheese over each; top with spinach. Fold dough over filling and pinch edges to seal., Place on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until golden brown.

CHEESY SPINACH BUNDLES

Steps:

• Heat oven to 375ºF.
• Mix first 4 ingredients and egg yolk until blended.
• Unroll crescent dough, then separate into 8 triangles. Cut each triangle diagonally in half. Spoon 1 Tbsp. spinach mixture onto center of each triangle. Bring corners of dough to center over filling, overlapping ends; pinch ends together to seal. Place on baking sheets. Beat egg white lightly; brush onto bundles.
• Bake 12 to 15 min. or until golden brown.

SPINACH CHEESE BUNDLES

Steps:

• Preheat oven to 400 degrees.
• Mix spreadable cheese, spinach and pepper in a small bowl.
• Roll out one sheet of pastry dough onto a floured surface, rolling into a 12 inch square.
• Cut pastry into 16 (3 inch) squares.
• Place about 1 teaspoons of cheese mixture in the center of each square.
• Brush edges each square with water.
• Bring edges together up over filling and twist tightly to seal.
• Fan out corners of pastry for a nice look.
• Place bundles about 2 inches apart on a baking sheet.
• Bake approximately 13 minutes or until golden brown.
• Repeat procedure with the remaining sheet of pastry dough and cheese mixture.
• Serve warm with dipping sauces.

SPINACH-STUFFED CHICKEN BUNDLES

Steps:

• Heat oven to 375ºF.
• Mix cream cheese, spinach, mozzarella and 3 Tbsp. Parmesan until blended; spread onto chicken. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
• Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
• Bake 30 min. or until chicken is done (165ºF). Remove and discard toothpicks.

SPINACH BUNDLES

Steps:

• Preheat oven to 400°.
• In a mixing bowl, whisk eggs until frothy.
• Squeeze out excess water from spinach, and add spinach to eggs.
• Fold in breadcrumbs, feta, scallions, dill, 1/4 teaspoon salt, and 1/2 teaspoon pepper.
• Set aside.
• Lay 1 phyllo sheet on a clean work surface. Brush phyllo lightly with oil, and lay another sheet on top.
• Repeat layering phyllo sheets until all are used.
• Cut the stacked sheets into four squares.
• Gently press phyllo squares into the four outer cups of a nonstick cupcake pan, being careful not to tear bottom.
• Spoon 1/4 of the spinach mixture into each lined cup.
• Gather excess dough at top of each filled cup, and twist to seal.
• Bake bundles in oven until golden brown, about 20 minutes. Serve warm or at room temperature.