Creamed Green spinach Phyllo Cups

 

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Greek Spanakopita Phyllo Cups

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Cheesy Filo Cups | Easy Spanokopita recipe | Spinach Feta Filo Cups

Video taken from the channel: SpicesNFlavors


Ingredients 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. Stir in the spinach, parmesan, hot sauce, nutmeg, and Kosher salt and cook until warm. Arrange cups on 2 cookie sheets and fill each with heaping teaspoon of the spinach mixture.

Bake until shells are hot, 5 minutes. Sprinkle with additional parmesan and nutmeg and serve. A delicious mixture of cream cheese, chopped spinach, and feta cheese is rolled up in phyllo sheets 25 Min. 30 Yield.

Bookmark. 71%. Instructions 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. 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.

Creamed Spinach Phyllo Cups MyRecipes. mini phyllo shells, salt, whipping cream, garlic, canola oil and 4 more. Brie, Apple & Almond Phyllo Cups A Kitchen Hoor’s Adventures. honey, diced apple, brie, phyllo, slivered almonds. Crab Dip In Phyllo Cups.

How to make Phyllo Cup Appetizers. Stir bell pepper into cream cheese dip until well combined. Scoop mixture into phyllo cups, level with the tops. Garnish each with artichoke hearts and Parmesan cheese.

Bake until cheese is melted and lightly browned. Serve immediately. Preheat the oven to 425 degrees F. Butter a 9 1/2-inch deep-dish pie plate. Cook 1/3 of the spinach, 1 cup water, the oil and 1/2 teaspoon salt in a large pot over medium heat, stirring with tongs, until the spinach is wilted and tender; add the remaining spinach in 2 batches, stirring until wilted and tender, about 15 minutes total.

In each phyllo cup, place 1/2 teaspoon of artichokes, 1/2 teaspoon of spinach and a few small pieces of tomatoes. Top each cup with a sprinkle of crumbled goat cheese. Bake for approximately six minutes. Each oven is different, so watch to make sure they don’t become too brown on the edges.

Spinach Artichoke Phyllo Cups Go Go Go Gourmet mayonnaise, artichoke hearts, cream cheese, frozen chopped spinach and 2 more Spinach-Artichoke Phyllo Cups Tea Time mayonnaise, fresh baby spinach, ground cayenne pepper, olive oil and 6 more.

List of related literature:

To prevent the crisp phyllo layers from turning soggy from the spinach, we drain the precooked spinach in a colander, pressing on it with the back of a spatula.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

Spread a pastry board with flour, form little croquettes about the size of a cork with the spinach mixture, roll them in the flour, and when they are all ready drop them carefully into a large pan of barely simmering, slightly salted water.

“South Wind Through the Kitchen: The Best of Elizabeth David” by Elizabeth David, Jill Norman
from South Wind Through the Kitchen: The Best of Elizabeth David
by Elizabeth David, Jill Norman
Grub Street Publishing, 2011

Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Melt the butter into a saucepan and layer in the spinach, sprinkling each layer moderately with salt, then cover, and cook over moderate heat.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Spread spinach filling evenly over phyllo in baking dish.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Then, [you] can butter and cheese a baking dish, mix in a bit of cheese with the spinach, sprinkle cheese on top, and more butter, and bake in hot oven until cheese melted (5 to 10 minutes).

“As Always, Julia: The Letters of Julia Child & Avis DeVoto” by Joan Reardon
from As Always, Julia: The Letters of Julia Child & Avis DeVoto
by Joan Reardon
Houghton Mifflin Harcourt, 2010

Whisk the eggs and cream together until well blended and pour into the tart shell, giving the custard a minute to seep around the spinach and settle in.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Since we had the food processor out for the spinach, we tried processing the ricotta with the eggs and spinach liquid before stirring in the spinach.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Drop the spinach into 2 cups of boiling salted water and boil, uncovered, over high heat for 2 minutes.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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7 comments

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  • Thank you. Looks great. I used filo for the first time this weekend making a tomato tart. Your sour cream looks way better than store bought ��

  • Funny story: I’m from the US and moved to South Korea a year ago. It took me 6 months to figure out Coriander and Cilantro was the same herb. We call it Cilantro stateside so imagine my horror not finding this wonderful herb here in Korea. ���� so glad I finally figured it out as now my meals are flavorful again!

  • I have made my share of spanakopita, but never with totally uncooked spinach.
    As good as these seem to come out, I might have to change my ways!
    Thank you!

  • You’re a absolutely artist ����������������Plus you are able to sew (because of the sewing ruler),you’re very very very talented ����������������������������

  • TY sweet Dimitroula mou for this spanakopita phyllo cups! I’ll make this as soon as I clear my freezer out. Yummy! I love spinach pie filling.

  • Hi Dimitra! I am obsessed with spanikopita at the moment and I actually saw phyllo cups (frozen) in the supermarket and these were my first thought! I think i’ll make them for Christmas with your recipe. Thanks!! ����

  • Hello dear Dimitra I am in love with this recipe I made the pie version and the squares. I will try this tomorrow but I modify Feta cheese for kafir cheese and goat cheese. I mean you said we can use any cheese we like right? And still delicious!!! Thank You very much. ��❤️��