PHYLLO KNOTS WITH GOAT CHEESE AND SPINACH
Once formed, phyllo knots may be frozen, in an airtight container, for one week.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 5 1/2 dozen
Number Of Ingredients 10
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.
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Nahidul Abir
[email protected]These knots were a waste of time and money. I wouldn't make them again.
Kriss Kaye
[email protected]I followed the recipe exactly and my knots turned out terrible. I'm not sure what went wrong.
Qusai Barghouthi
[email protected]These knots were a lot of work to make and they didn't turn out that great. I wouldn't recommend this recipe.
Kaimul Islam
[email protected]The filling was a little bland. I think I'll add some more spices next time.
Zyion Williams
[email protected]These knots were a little too oily for my taste. I think I'll try baking them next time instead of frying them.
I Giorno have a piano
[email protected]I've made these knots several times and they're always a hit. They're so delicious and easy to make.
Maina Bukar
[email protected]These knots are a great way to use up leftover phyllo dough.
Shakib Ahemmed Chowdhury
[email protected]I love how versatile this recipe is. You can use any type of cheese or filling that you like.
RAHAD LTD
[email protected]These knots are the perfect finger food for a party or potluck. They're also great for a quick and easy snack.
Lilaram sijapati
[email protected]I made these knots with a few different fillings, including feta cheese and sun-dried tomatoes, and spinach and artichoke dip. They were all delicious!
Patricia Perry
[email protected]These knots are so easy to make, even for a beginner cook. I followed the recipe exactly and they turned out perfectly.
Tyler Hawk
[email protected]The phyllo dough was a little tricky to work with at first, but I got the hang of it after a few tries. The knots turned out beautifully and they were so delicious.
Shawn Bean
[email protected]I love the combination of goat cheese and spinach in these knots. It's a classic flavor combination that always works well.
Ava Eime
[email protected]These are the perfect appetizer for any occasion. They're delicious, easy to make, and sure to impress your guests.
SuchAnoob 300
[email protected]I made these knots for a potluck and they were gone in minutes! They're so easy to make and they're always a crowd-pleaser.
asare emma
[email protected]These phyllo knots were a hit at my last party! Everyone loved the flaky pastry and the creamy goat cheese and spinach filling. I'll definitely be making them again.