HOW TO COOK WITH PHYLLO DOUGH RECIPES

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DINNER SPANAKOPITAS RECIPE | INA GARTEN | FOOD NETWORK



Dinner Spanakopitas Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 12 strudels

Number Of Ingredients 15

1/4 cup good olive oil
1 cup chopped yellow onion
3 scallions, white and green parts, chopped
2 (10-ounce) packages frozen chopped spinach, defrosted
4 extra-large eggs, lightly beaten
3 tablespoons freshly grated Parmesan cheese
Plain dry bread crumbs
1 teaspoon grated nutmeg
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups small-diced feta cheese (12 ounces)
3 tablespoons toasted pine nuts
24 sheets frozen phyllo dough, defrosted
1/4 pound (1 stick) unsalted butter, melted
Flaked sea salt, such as Maldon, for sprinkling

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
  • When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
  • Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.

SPANAKOPITA TRIANGLES RECIPE - FOOD.COM



Spanakopita Triangles Recipe - Food.com image

Make and share this Spanakopita Triangles recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 27 Spanakopitas

Number Of Ingredients 10

1/2 cup vegetable oil
2 large onions, chopped
2 (10 ounce) packages frozen chopped spinach, thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper
1 (24 ounce) package phyllo dough
3/4 lb butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a large saucepan over medium heat.
  • Slowly cook and stir onions until softened.
  • Mix in spinach, dill and flour.
  • Cook approximately 10 minutes, or until most of the moisture has been absorbed.
  • Remove from heat.
  • Mix in feta cheese, eggs, salt and pepper.
  • Lay phyllo dough flat and brush with butter.
  • Place a small amount of spinach mixture onto each piece of dough.
  • Fold phyllo into triangles around the mixture.
  • Brush with butter.
  • Place filled phyllo dough triangles on a large baking sheet.
  • Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.

Nutrition Facts : Calories 248.3, FatContent 18.5, SaturatedFatContent 8.9, CholesterolContent 62.6, SodiumContent 338.1, CarbohydrateContent 16.1, FiberContent 1.3, SugarContent 1.1, ProteinContent 5

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