When I go to the grocery stores there are days I like to browse along
all the aisles very slowly and see everything they have on sale or on
discount. That's when I see things like phyllo dough on sale and buy it
without really needing it for a recipe right away. I came home a month
ago and place this phyllo dough in the freezer and promptly forgot
about it. The other day I was looking for something in the freezer when
I came across it and decided I better defrost and use it before I
forget about again. So I made my version of spanakopita triangles and
some spirals (which my daughter called sushi). They came out really
well and now I want to "browse" along the grocery store again so I can
find phyllo dough on sale just so I can play around with it some more.
Ingredients:
1 box of Phyllo dough defrosted
1 (10oz) box of frozen spinach defrosted
1 tsp grated fresh garlic
1 medium onion
1/2 red bell pepper finely diced (optional)
1/2 tsp cumin powder
1/2 tsp dried oregano
1/2 tsp onion powder
salt or seasoning salt to taste
red chili flakes to taste
black pepper to taste
4oz of crumbled feta cheese (I used sun-dried tomato flavor)
1 1/2 cups mozzarella cheese
Directions:
To make the filling:
Heat 1 tsp of canola oil in pan. Add onion, bell pepper and garlic and saute. Next add the defrosted spinach. Make sure you squeeze all the water from the frozen spinach so it is very dry. Then add seasonings and saute for a minute.
Turn off the stove and add the crumbled feta and mozzarella cheese. Taste for seasoning.
Layer
two sheets of phyllo dough on cutting board. Cut down the center so you
have two long sheets. Spray with some light cooking spray. Place about
2 Tbs of filling at the bottom. Then fold over to other corner. Keep
folding until you get to the top.
Place on a well greased baking sheet and again spray outside of
triangles with light cooking spray. Bake at 350 degrees (or package
instructions of phyllo dough) until golden brown. I baked them for
20-25 minutes.
To assemble the spirals:
Place two sheets of phyllo dough and lightly spray with cooking spray (or melted butter). Place a good amount of filling at the bottom of the sheet. Fold the two sides inside.
Then roll up like a cigar and spray with cooking spray on all sides.
Finally slice into spirals. Bake on a greased baking sheet for 20
minutes or until golden brown.
Ingredients:
1 box of Phyllo dough defrosted
1 (10oz) box of frozen spinach defrosted
1 tsp grated fresh garlic
1 medium onion
1/2 red bell pepper finely diced (optional)
1/2 tsp cumin powder
1/2 tsp dried oregano
1/2 tsp onion powder
salt or seasoning salt to taste
red chili flakes to taste
black pepper to taste
4oz of crumbled feta cheese (I used sun-dried tomato flavor)
1 1/2 cups mozzarella cheese
Directions:
To make the filling:
Heat 1 tsp of canola oil in pan. Add onion, bell pepper and garlic and saute. Next add the defrosted spinach. Make sure you squeeze all the water from the frozen spinach so it is very dry. Then add seasonings and saute for a minute.
Turn off the stove and add the crumbled feta and mozzarella cheese. Taste for seasoning.
To assemble the triangles:
Layer
two sheets of phyllo dough on cutting board. Cut down the center so you
have two long sheets. Spray with some light cooking spray. Place about
2 Tbs of filling at the bottom. Then fold over to other corner. Keep
folding until you get to the top.
Place on a well greased baking sheet and again spray outside of
triangles with light cooking spray. Bake at 350 degrees (or package
instructions of phyllo dough) until golden brown. I baked them for
20-25 minutes.
To assemble the spirals: Place two sheets of phyllo dough and lightly spray with cooking spray (or melted butter). Place a good amount of filling at the bottom of the sheet. Fold the two sides inside.
Then roll up like a cigar and spray with cooking spray on all sides.
Finally slice into spirals. Bake on a greased baking sheet for 20
minutes or until golden brown.
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