Best Phyllo Knots With Goat Cheese And Spinach Recipes

SPINACH AND GOAT CHEESE TARTLETS

Steps:

• Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
• Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
• Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.

SPINACH PHYLLO TRIANGLES

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.,

SPANAKOPITA (GREEK SPINACH PIE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
• In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
• Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

PHYLLO KNOTS WITH GOAT CHEESE AND SPINACH

Steps:

• In a large skillet over medium heat, cook scallions in oil until soft. Add spinach and reserved liquid; cook until warm. Transfer mixture to a thin kitchen towel or cheesecloth; wring liquid into a bowl. Reserve 2 tablespoons liquid, discard the rest. Cool spinach to room temperature.
• Process spinach, reserved spinach liquid, parsley, dill, goat cheese, eggs, and salt and pepper to taste in a food processor until combined.
• Heat oven to 425 degrees.with two racks. Fill a pastry bag fitted with a #2 tip (or a 3/8-inch-diameter coupler) with spinach mixture. Set aside. Place phyllo flat between two damp kitchen towels. Lay another damp kitchen towel on work surface. Place one phyllo sheet on towel (re-cover remaining phyllo to prevent drying). Brush with butter. Place a second sheet on top; brush with butter. Cut phyllo in half lengthwise and then crosswise to make four pieces. Pipe a line of filling across top of each piece, leaving 1 1/4 inches on each end. Roll each piece into a tube starting with top-filling side and rolling down toward you, brushing phyllo with butter. Brush completed tube with butter; gently tie into a loose knot.
• Place on parchment-lined baking sheets. Brush tops with butter. Bake until golden, 15 to 20 minutes, rotating pans halfway through baking. Transfer to cooling racks. Serve warm or at room temperature.