How To make Spinach Cheese Casserole In Puff Pastry
10 oz Spinach, chopped
-(fresh or frozen) 1 c Cottage OR
-ricotta cheese 1 c Feta cheese
-(crumbled and drained -of any brine) 1/4 c Parmesan or romano
-cheese, grated 1/4 c Scallions, chopped
4 lg Eggs
2 T Butter
1 pn Salt
1 pn Pepper
12 oz Puff pastry
-(frozen pastry thawed -to room temperature, -or homemade) Preheat oven to 350 degrees F. Cook the spinach in boiling water. Drain, rinse with cool water, and squeeze out as much moisture as you can. Melt the butter in a small skillet. Cook the scallions until slightly soft. In a large mixing bowl, combine the cheeses and the eggs. Mix well. Add the spinach, the butter and scallions, the salt and pepper and mix again. Lightly butter the bottom and sides of an 8-inch square baking dish. Roll out a sheet of puff pastry on a floured surface to make a 14-inch square. Roll out a second sheet to make a 9-inch square. Lay the bigger pastry sheet in the buttered dish, draping the extra pastry over the edges. Spread the spinach and cheese mixture evenly in the dish. Put the remaining pastry sheet on top. Trim excess pastry if necessary and seal the edges closed. Use scraps of pastry dough to decorate the top of the pie. Brush top with additional melted butter if desired. Bake for 45 minutes at 350 degrees F. or until pastry is golden brown. Let rest for 10 minutes
before serving. NOTES: * Spinach and cheeses in a puff pastry crust -- A recipe of this type appeared in _Cuisine Magazine_. The dish is hearty enough to be a main course, but can also be a side dish to a meat entree. Yield: Serves 4 to 6.
* The casserole may be prepared, covered and refrigerated for up to 8 hours. * As an alternative to puff pastry, you might try using sheets of filo dough, overlapped to make the bottom and top crusts. I have also baked this dish in a pie pan using filo dough. One way to cut down on the calories in this dish is to omit the bottom crust entirely. This is a very flexible recipe. Other vegetables can be substituted for the spinach, and other ingredients like sauteed garlic and mushrooms can be added. : Difficulty: moderate. : Time: 30 minutes preparation, 1 hour baking and cooling. : Precision: approximate measurement OK. : Robin Harris Foster : AT&T Information Systems, Lincroft New Jersey, USA : ihnp4!mtuxo!rfoster : The apple never falls far from the tree : Copyright (C) 1986 USENET Community Trust
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Feel free to add cheese or any other vegetables to the filling.
5oz spinach
1/4 cup finely Onions
2 pimentos finely chopped
2 tsp minced Garlic
Pinch of salt
1tsp golden ray
1 cup flour
Pinch of salt
Water to knead
2 oz unsalted butter
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Greek Spinach Pie Recipe (Spanakopita)
Spanakopita – traditional Greek spinach pie that is made with crispy phyllo dough layers at the top and bottom, in between there is delicious spinach-cheese-herbs mixture. This savory pie recipe is super easy to make. This this is perfect for holidays, weekends, parties or any other occasion.
Full written and printable recipe:
(use the search bar at the top-right of the page to find the recipe you are looking for)
More recipes you may like:
Greek Moussaka:
Spinach & Ricotta Stuffed Pasta Shells:
Vegetable Curry Puffs:
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Ingredients:
7-10 Phyllo (fillo) sheets, at room temperature
1/3-1/2 cup (80-120ml) Olive oil
2 pounds (900g) Spinach
1 Large onion, chopped
2-3 Spring onions, chopped
1/4 bunch Parsley, chopped
1/4 bunch Dill, chopped
12oz (340g) Feta cheese
12oz (340g) Ricotta cheese
Salt to taste
Pepper to taste
1/4 teaspoon Nutmeg
1 teaspoon Dried oregano
Lemon zest from one lemon
Directions:
1. Preheat oven to 350F (180C).
2. Make the filling: in a large pan, heat 2 tablespoons of olive oil. Add chopped onion and sauté over medium heat until golden, add spinach and cook for 5-7 minutes, until the spinach is wilted.
3. Drain excess liquids and transfer to a large bowl. Crumble the feta cheese and ricotta cheese into the bowl, then add chopped spring onions, parsley, dill, lemon zest and spices. Mix until well combined and set aside.
4. Assembly: brush the bottom of a 9X13 inch (22X33cm) rectangle pan or 11-inch (28cm) round pan with olive oil. Take a sheet of pastry and place in the baking dish, that way so that some of the pastry hangs over the side. Brush with olive oil. Add 2-3 more sheets in the same manner, and brush them with olive oil between every layer.
5. Evenly spread the spinach and feta filling over the phyllo crust. Then, cover with 3 layers of phyllo, brushing with olive oil in between the layers. Fold the flaps or excess from the sides and brush the top layers with olive oil.
6. Using a very sharp knife cut the pie into rectangles or any other shape.
7. Bake for 40-45 minutes or until golden brown.
8. Allow to cool for 15 minutes before serving. Serve with fresh Greek salad:
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Beth's Tarte Au Soleil
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BETH'S TARTE AU SOLEIL RECIPE (2 WAYS)
Serves 6-8
*Printable Recipe Here*
TARTE SOLEIL AU PESTO
INGREDIENTS:
2 sheets puff pastry, cut into large 10 (25 cm) circles
3 tbsp (45ml) store-bought pesto
1 egg, beaten
sesame seeds if desired
METHOD:
Preheat oven to 400F (200C)
Roll out pastry and plate down and cut out a circle. Transfer circle to a rimless baking sheet lined with parchment paper.
Place pesto in the middle of the circle and spread over the pastry leaving a 1 inch (2.5 cm) border, all the way around pastry circle.
Place 2nd circle on top.
Place small juice glass in the center of the circle to create an indentation. Remove glass.
Cut pastry into four quarters, keep the center intact as a circle.
Then go into each quadrant and cut then in half then quarters this will create 4 slices per quadrant and create even rays around your tart. Place the tray in the freezer for 5 mins just to firm up a bit to make it easier to twist the rays.
Then twist each ray with a 2-turn twist, allowing the tail to lay flat. Once all the twists are made pop the tray back in the freezer for 5 mins, this will make it easier to brush the egg wash on.
Brush beaten egg on the tart. Sprinkle center of the tart with sesame seeds. Place in the freezer for 5 mins to firm up. This will help the sun keep its shape as it hits the hot oven.
NOTE: This whole thing can be done the day before, cover lightly with parchment paper and leave in freezer or fridge and when it comes time to serve, bake immediately no need to thaw first.
Bake tart for 20-25 mins until golden brown and puffed up. Serve on cutting board and invite guests to twist off the rays!
TARTE SOLEIL AU NUTELLA
Same recipe and technique as above but add 3 tbsp (45 ml) Nutella instead of the pesto!
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Easy Feta and Spinach Pastry
Ingredients:
I sheet (375g) puff pastry ready rolled
300g baby spinach, chopped
1 pack (200g) feta cheese, crumbled
1/2 cup ricotta cheese
Black pepper to taste
Preheat oven to 160 degrees.
Easy Skillet Spinach Puff Pastry Pie!!
Get the recipe here:
Ingredients
1 sheet puff pastry
1.5 pounds (680g) mixed baby greens (spinach, chard, kale)
1 pound (455g) baby spinach leaves
1/4 cup olive oil
6 scallions, thinly sliced
2-3 garlic cloves, grated
salt, to taste
freshly cracked black pepper, to taste
1/4 cup all-purpose flour
1 heaping teaspoon dried dill
8 oz (230g) cream cheese, softened
8 oz (230g) feta cheese
egg wash: 1 egg yolk plus 2-3 tablespoons water
Instructions
Preheat the oven to 375 °F, 190 °C.
Heat a cast-iron skilllet (12-inch) over medium heat and add the scallions with the olive oil and a pinch of salt. Cook until softened about a minute or two.
Add the garlic and warm through until fragrant, a few seconds.
Add the greens in a few batches and cook over high heat so that most of the liquid evaporates. Season with salt and pepper.
Add the flour and toast for a few minutes.
Remove the pan from the heat and add the dill and cream cheese. Mix until smooth. Crumble the feta and add it to the mixture. Taste and adjust seasoning if needed.
Roll out the puff pastry so that it covers the filling.
Place the pastry over the filling and cut some slits on top so that the steam escapes.
Brush with the egg wash.
Bake on the center rack of the preheated oven for about 35 minutes or until golden.
Allow the pie to rest for 20 minutes before serving.
Kali Orexi! Enjoy.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Spinach Cheese Puffs / Spinach and Feta Puff Pastry
Spinach Cheese Puffs
How to make spinach and feta puff pastry.
This quick and easy spinach pie makes a great appetizer !
✅ Ingredients:
½ Onion, Large, chopped
12 oz (350 g) Baby Spinach
9 oz (250 g) Feta Cheese
Salt and Pepper, to taste
½ cup Parsley, Chopped
9 x 9 inch (23 x 23 cm) Puff Pastry (store-bought)
1 egg (for egg wash)
✅ Printable recipe on my website:
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