Best Spanakopita Taquitos With Goat Cheese Tomato Dipping Sauce Ragu Recipes

SPANOKOPITA

Steps:

• Preheat oven to 400 degrees F.
• Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
• Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
• Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

MUSHROOM-GOAT CHEESE SPANAKOPITA

Steps:

• Preheat the oven to 475 degrees F. Heat a large sauté pan over medium heat. Add the olive oil and heat. Add the garlic, shallot and mushrooms and cook, stirring often, until almost tender, about 4 minutes. Add the spinach and cook until very tender, about 6 minutes. Transfer the mixture to a bowl and fold in the goat cheese; season with salt and let cool.
• Lay out 1 phyllo sheet, butter liberally and fold in half to form a rectangle. Butter again and fold in half again to form a skinnier rectangle. Repeat with the remaining phyllo, placing a towel over the prepared sheets to prevent them from drying out.
• Pile the mushroom and spinach mixture on one end of each phyllo rectangle. Fold up one corner of the dough over the filling to form a triangle and continue to fold (like a flag), buttering between each fold. Transfer to a parchment-lined baking sheet and bake until golden brown, 10 to 15 minutes.

SPANAKOPITA TAQUITOS WITH GOAT CHEESE TOMATO DIPPING SAUCE #RAGU

Steps:

• To make filling,.
• 1. Add spinach into a large microwavable bowl along with 1/4 cup water. Microwave on high for 3 minutes until wilted.
• 2. Cool completely, transfer to a clean kitchen towel, wrap and squeeze well to get all the moisture out. Set aside.
• 3. Heat 3 tablespoons vegetable oil in medium non-stick skillet until shimmering.
• 4. Saute onion, garlic and cauliflower over medium heat for about 10 minutes until golden brown and cooked.
• 5. Add cayenne pepper powder, coriander powder and salt , stir for 1 minute.
• 6. Add spinach and saute for 2 minutes.
• 7. Transfer to a medium bowl, mix in 4 eggs and bread crumbs.
• To make taquitos.
• 1. Stack tortillas , wrap in a clean damp dish towel. Microwave until warm , about 1 minute.
• 2. Beat 2 eggs in a small bowl .
• 3. Working with one tortilla at a time, spread 3 tablespoons of filling over half of a tortilla and brush egg wash over the remaining half. Roll tightly starting from the filling side.
• 4. Place seam side down on a plate, cover with a another damp towel.
• 5. Repeat with remaining tortillas.
• 6. Heat 2 cups oil in a medium skillet to 350 degrees over medium heat.
• 7. Place 6 tortillas , seam side down, fry until golden brown on all sides (about 5-7 minutes, turning often).
• 8. Drain on paper towels, repeat with remaining taquitos.
• To make dipping sauce,.
• 1. Transfer RAGU SAUCE and goat cheese into a medium sauce pan.
• 2. Heat over low flame , stirring often until cheese is melted.
• Serve taquitos with dipping sauce.
• makes 4 servings as light meal.

SPANAKOPITA DIP

Steps:

• In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic in butter 1 minute. Add spinach; sprinkle with salt. Cook 1 to 2 minutes or just until spinach is wilted. Drain spinach; squeeze dry.
• In food processor, place spinach mixture, sour cream, cream cheese, feta cheese, dill and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until smooth, scraping bowl once. Into serving bowl, spoon spinach mixture. Cover; refrigerate 2 hours to blend flavors. Top with pine nuts, green onions and additional lemon peel. Serve with pita chips.