Spinach Souffle Phyllo Cups Recipes

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SPINACH PHYLLO CUPS



Spinach Phyllo Cups image

This is so easy and great for parties!

Provided by NAKAGO

Categories     Appetizers and Snacks     Pastries

Time 21m

Yield 9

Number Of Ingredients 5

1 egg, beaten
2 cloves garlic, finely minced
1 (8 ounce) package crumbled feta cheese
2 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry
3 (2.1 ounce) packages pre-baked mini phyllo dough shells

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix the egg, garlic, and feta in a large bowl. Stir in the spinach. Place the phyllo shells on flat baking sheets, and fill with the spinach mixture.
  • Bake in preheated oven until hot, 6 to 8 minutes.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 16.4 g, Cholesterol 43.1 mg, Fat 11.3 g, Fiber 1.8 g, Protein 9.1 g, SaturatedFat 4 g, Sodium 385.8 mg, Sugar 1.5 g

SPINACH ARTICHOKE DIP PHYLLO CUPS



Spinach Artichoke Dip Phyllo Cups image

Provided by Danae

Categories     Appetizers

Time 27m

Number Of Ingredients 10

2 ounces low fat cream cheese
1/3 cup plain non-fat Greek yogurt
1/2 cup quartered artichoke hearts, drained and chopped
1/2 cup frozen spinach, after it's been defrosted and excess liquid squeezed out.
1/3 cup grated part skim mozzarella cheese
1/4 teaspoon granulated garlic
1/4 teaspoon red pepper flakes (optional)
Kosher salt and fresh ground black pepper to taste
24 mini phyllo shells
2 tablespoons shredded parmesan cheese

Steps:

  • Preheat oven to 350° F. and place the mini phyllo shells on a baking sheet.
  • In a medium sized bowl whisk together the cream cheese, Greek yogurt, granulated garlic, red pepper flakes, salt and pepper until smooth and creamy. Fold in the artichoke hearts, spinach and mozzarella cheese until combined.
  • Divide the filling (about 2 teaspoons per shell) evenly into the phyllo shells. Bake for 10 minutes then remove from the oven and sprinkle on the parmesan cheese. Bake for another 2-3 minutes. Serve immediately.

Nutrition Facts : Calories 66 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2, Sodium 101 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

SPINACH SOUFFLE-PHYLLO CUPS



Spinach Souffle-Phyllo Cups image

Provided by Sandra Lee

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 7

5 sheets phyllo dough
Olive oil cooking spray
1 package (12 oz.) spinach souffle (recommended: Stouffers)
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 (2-ounce) package crumbled feta cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets. Cut phyllo sheets into 6 pieces. Fit each section into a muffin cup. Bake for 10 minutes.
  • Remove plastic cover from spinach souffle and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper. Divide spinach mixture into baked phyllo cups. Sprinkle feta cheese over spinach mixture. Return to oven for 6 minutes. Serve hot.

EASY SPINACH SOUFFLE



Easy Spinach Souffle image

This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.

Provided by Jennifer

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 5

Number Of Ingredients 6

1 egg
⅓ cup 1% milk
⅓ cup grated Parmesan cheese
1 teaspoon crushed garlic
salt and pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
  • Bake in preheated oven for 20 minutes, or until lightly set.
  • NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!

Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g

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

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 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

MINI SPINACH SOUFFLE' CUPS (STOUFFERS)



Mini Spinach Souffle' Cups (Stouffers) image

This recipe is from the back of a Stouffers box of spinach souffle and sounds yummy! To locate Stouffer's spinach souffle near you, click here: http://www.stouffers.com/Products/ProductDetails.aspx?ProductId=98&ServingSizeId=0&ProductGroupId=0&SearchText=spinach%20souffle&ServingSize=&ProductGroup=&cP=1&isPOn=True

Provided by 2Bleu

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

5 sheets phyllo dough
olive oil flavored cooking spray
12 ounces spinach souffle (Stouffers)
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 ounces feta cheese, crumbled

Steps:

  • Preheat oven to 350 degrees F. Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets.
  • Cut phyllo sheets into 6 pieces. Fit each section into a muffin cup. Bake for 10 minutes.
  • Remove plastic cover from spinach soufflé and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper.
  • Divide spinach mixture into baked phyllo cups. Sprinkle feta cheese over spinach mixture. Return to oven for 5 minutes.

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