Spinach Cheese Phyllo Appetizers Recipes

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SPINACH PHYLLO BUNDLES



Spinach Phyllo Bundles image

Spanakopita is a Greek spinach pie made with phyllo dough. This appetizer version is always a hit at parties.

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 28 appetizers.

Number Of Ingredients 11

1 medium onion, chopped
2 tablespoons plus 1/2 cup butter, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) crumbled feta cheese
3/4 cup 4% cottage cheese
3 eggs, lightly beaten
1/4 cup dry bread crumbs
3/4 teaspoon salt
1/2 teaspoon dill weed
Pepper to taste
20 sheets phyllo dough (14-inch x 9-inch sheet size)

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.

Nutrition Facts :

SPINACH PHYLLO TRIANGLES



Spinach Phyllo Triangles image

These crispy pockets of spinach and feta cheese with a hint of oregano look like a lot of work, but after assembling a few, you zip through them.-Mrs. Jody McIntyre, Burns Lake, British Columbia

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 7

1/2 cup chopped onion
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon dried oregano
1-1/2 cups (6 ounces) crumbled feta cheese
12 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored cooking spray

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.,

Nutrition Facts : Calories 74 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 199mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

MAKE-AHEAD SPINACH PHYLLO ROLL-UPS



Make-Ahead Spinach Phyllo Roll-Ups image

Keep Make-Ahead Spinach Phyllo Roll-Ups in the freezer and pop one in the oven for a quick appetizer later. These spinach phyllo roll-ups are delicious.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 15 servings or 5 logs, 3 servings each

Number Of Ingredients 7

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 tub (7.5 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
4 green onions, finely chopped
1 egg, beaten
15 sheets frozen phyllo dough (14x9 inch), thawed
1/3 cup butter, melted

Steps:

  • Mix first 5 ingredients until blended.
  • Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo sheet between 2 sheets of plastic wrap until ready to use; set aside.
  • Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 additional logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
  • Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet.
  • Bake in 375°F oven 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 1 g, Protein 5 g

MAKE-AHEAD SPINACH PHYLLO ROLL-UPS FROM PHILADELPHIA®



Make-Ahead Spinach Phyllo Roll-Ups from PHILADELPHIA® image

A delicious mixture of cream cheese, chopped spinach, and feta cheese is rolled up in phyllo sheets and baked for a delicious appetizer that can be prepared ahead or even frozen.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 55m

Yield 30

Number Of Ingredients 7

1 egg, beaten
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 (8 ounce) tub PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
4 medium (4-1/8" long)s green onions, finely chopped
15 sheets frozen phyllo dough (14x9), thawed
⅓ cup butter, melted

Steps:

  • Mix first 5 ingredients until well blended. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo between sheets of plastic wrap; set aside.
  • Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
  • Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet. Bake in 375 degrees F oven for 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

Nutrition Facts : Calories 65.5 calories, Carbohydrate 5.9 g, Cholesterol 15.3 mg, Fat 3.9 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 2.1 g, Sodium 128.9 mg, Sugar 0.1 g

SPINACH AND FETA PHYLLO TRIANGLES - SPANOKOPITA



Spinach and Feta Phyllo Triangles - Spanokopita image

These Spanakopita Triangles are Greek pastry hand pies filled with spinach and feta cheese.

Provided by Marina | Let the Baking Begin!

Categories     Appetizer

Time 35m

Number Of Ingredients 4

5 oz. baby spinach (roughly chopped)
3 oz. cottage cheese (small curd)
8 oz. feta
3 eggs (beaten)

Steps:

  • Microwave 5 oz spinach until wilted, about 1 minute, or put in a skillet, cover with lid and allow to wilt over medium-low heat.
  • Take away about 4 tablespoons of beaten egg into a separate bowl. Add the remaining egg to 8 ounces feta, 3 ounces cottage cheese (or homemade farmer's cheese) and mix together until everything is well combined. Now add the spinach and mix again.
  • Take about half of your phyllo sheets and cut them into 3 long strips (about 3 inches wide each). Roll up the rest of the phyllo sheets and cover with a towel, to prevent them from drying.
  • Drizzle couple teaspoons of butter all over the sheet. Add 1 tablespoon of feta-spinach filling to the end of each strip that's closest to you. Now grab two layers of sheets and start folding like pictured, into a triangle. Try to move fast or the phyllo dough will dry out.
  • Place the triangles on a baking sheet and brush each triangle with either butter or the beaten egg. If you brush it with the beaten egg, they will have a sheen to it.
  • Try to bake them as soon as you form them, or the wet filling will soften the phyllo and they will break while baking (see last picture in the post). Bake at 350F, for about 20-25 minutes or until golden in color.
  • Eat warm or cold with refreshing Cucumber and Yogurt dip (recipe for Tzatziki dip here). Re-crisp leftovers by placing back in the oven for about 5-7 minutes, at 350°F.

Nutrition Facts : Calories 45 kcal, Carbohydrate 1 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 35 mg, Sodium 157 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

SPINACH CHEESE PHYLLO APPETIZERS



Spinach Cheese Phyllo Appetizers image

These are fantastic and not as scary (using the phyllo) as one might think. They make a very elegant appetizer; not to mention tasty. From Kraft.

Provided by appetizerqueen

Categories     Spinach

Time 45m

Yield 3 dozen

Number Of Ingredients 6

1 (8 ounce) container cream cheese (with chive & onion optional)
1 (10 ounce) package frozen spinach, thawed and drained well
1/3 cup roasted red pepper, drained and chopped (fresh red pepper works nicely too)
1 1/2 teaspoons pepper
9 frozen phyllo pastry sheets, thawed
6 tablespoons margarine, melted

Steps:

  • Stir together cream cheese, spinach red pepper and pepper until well blended.
  • Lay one phyllo sheet on a flat surface and brush with margarine.
  • cut phyllo lengthwise into 4 long strips.
  • spoon approximately 1 tablespoon filling about an inch from the end of the phyllo strip.
  • Fold phyllo over filling at an angle and continue folding like folding a flag until you have a triangle. repeat with remaining phyllo and filling.
  • Place triangles on greased cookie sheet, brushtops with margarine and bake at 375, 12 -15 minutes until golden.

Nutrition Facts : Calories 667.9, Fat 52.7, SaturatedFat 20.2, Cholesterol 83.3, Sodium 1074.4, Carbohydrate 39, Fiber 4.6, Sugar 3.2, Protein 12.8

SPINACH AND FETA PHYLLO CUPS



Spinach and Feta Phyllo Cups image

Spinach and Feta Phyllo Cups are the perfect holiday appetizers!

Provided by Darcey Olson

Categories     Appetizer

Time 19m

Number Of Ingredients 10

8 oz Crumbled Feta Cheese (Plain or Herb Variety)
1/2 cup Parmesan cheese
2 Eggs (Beaten)
2 Garlic Cloves (Finely Minced)
1-2 Shallots (Finely Minced)
1 tsp Oregano
1/4 tsp Salt
Black Pepper (To Taste)
2 Boxes Frozen Chopped Spinach, 10 oz
3 Packages of Pre-made Mini Phyllo Cups

Steps:

  • Thaw the Spinach and squeeze out the excess water.
  • Pre-heat the oven to 400.
  • In a large bowl, mix the feta, parmesan cheese, egg, garlic, shallots, oregano, salt and black pepper until combined. Fold in the spinach.
  • Fill the mini phyllo cups with the spinach mixture.
  • Bake for 7-9 minutes until the top is browned.
  • Let rest to set for 3-4 minutes before serving.

Nutrition Facts : Calories 39 kcal, Carbohydrate 2 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, TransFat 0.001 g, Cholesterol 19 mg, Sodium 151 mg, Fiber 1 g, Sugar 0.2 g, UnsaturatedFat 1.1 g, ServingSize 1 serving

GREEK SPINACH TRIANGLES



Greek Spinach Triangles image

A delicious pick-up-and-eat appetizer recipe.

Provided by RecipeGirl.com

Categories     Appetizer

Time 1h10m

Number Of Ingredients 9

1 tablespoon butter
1/2 cup finely chopped onions
3 cups small curd cottage cheese, (drained of excess moisture)
10 ounces frozen chopped spinach, (thawed & squeezed dry)
1 large egg, (beaten)
3 ounces crumbled feta cheese
1/4 teaspoon ground black pepper
16 ounces frozen phyllo dough, (defrosted)
1 cup (2 sticks) butter, melted

Steps:

  • In a skillet, melt 1 tablespoon of butter and saute the onion until tender, but not brown. Set aside to cool.
  • In bowl, combine the cottage cheese, spinach, egg, feta and pepper. Stir in the sauteed onions.
  • Carefully cut the phyllo sheets in half lengthwise. COVER WITH PLASTIC WRAP, AND THEN COVER WITH A DAMP TOWEL that has been squeezed dry- you have to be very careful about not drying out the phyllo. Working with 1/2 sheets, fold in half lengthwise. Brush lightly with melted butter. Place 1 tablespoon spinach mixture in a corner. Fold up in a triangle to the end (like you're folding a flag). Trim the edges with scissors. Brush the outsides lightly with the remaining butter. Place on a baking sheet and cover with a damp towel.
  • Freeze until ready to bake. It's best to freeze these on a baking sheet. Once they're frozen, you can move them to a large zip bag or a freezer-safe container.
  • Bake (frozen) at 350 degrees for 25 minutes, or until golden. Serve warm.

Nutrition Facts : ServingSize 1 appetizer, Calories 99 kcal, Carbohydrate 7 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 197 mg

MINI PARMESAN SPINACH PHYLLO CUP APPETIZERS



Mini Parmesan Spinach Phyllo Cup Appetizers image

Crisp phyllo cups filled with Parmesan spinach dip and bell peppers, topped with artichoke hearts and melted Parmesan cheese.

Provided by Plating Pixels

Categories     Appetizer

Time 20m

Number Of Ingredients 5

12 mini phyllo dough cups
1 10-ounce container La Terra Fina Spinach Artichoke & Parmesan Dip
½ cup diced red bell pepper
½ cup drained artichoke hearts (quartered)
½ cup shredded Parmesan cheese

Steps:

  • Preheat oven to 375° F. Place mini phyllo cups on a parchment or foil lined baking sheet about 2-inches apart. Set aside.
  • Stir bell pepper into dip until well combined. Scoop mixture into phyllo cups, level with the tops. Garnish each with artichoke hearts and Parmesan cheese
  • Bake 8-12 minutes, or cheese is melted and lightly browned. Serve immediately.

Nutrition Facts : Calories 891 kcal, Carbohydrate 149 g, Protein 21 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 3 mg, Sodium 1462 mg, Fiber 5 g, ServingSize 1 serving

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.

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SPANAKOPITA RECIPE - DINNER AT THE ZOO
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