Best 2 Spanakopita In Pastry Cups Recipes
Embark on a culinary journey to Greece with our delectable Spanakopita in Pastry Cups, a symphony of flavors that will tantalize your taste buds. This beloved dish, hailing from the heart of Mediterranean cuisine, is a delightful combination of crispy phyllo pastry encasing a luscious filling of spinach, feta cheese, and aromatic herbs.
Spanakopita, meaning "spinach pie" in Greek, is a traditional dish that has been cherished for centuries. Our recipe presents a unique twist on this classic, using delicate pastry cups instead of traditional phyllo dough. These individual servings are not only visually appealing but also incredibly convenient, making them perfect for parties, potlucks, or a delightful appetizer.
Inside this article, you'll find a collection of irresistible Spanakopita recipes, each offering a unique take on this iconic dish:
- **Classic Spanakopita in Pastry Cups:** Experience the timeless flavors of traditional Spanakopita, featuring a generous filling of spinach, feta, onions, and fresh dill, all nestled in flaky pastry cups.
- **Feta and Spinach Filo Cups:** Indulge in a variation that showcases the perfect balance of salty feta and earthy spinach, enveloped in crispy filo pastry.
- **Spanakopita with Sweet Potato Crust:** Discover a delightful fusion of flavors with this recipe that combines the classic Spanakopita filling with a wholesome sweet potato crust.
- **Mini Spanakopita Bites:** Create bite-sized delights with this recipe, featuring miniature pastry cups filled with a delectable spinach and feta filling, perfect for parties or as a quick snack.
- **Spanakopita Phyllo Rolls:** Enjoy a delightful twist on Spanakopita with these phyllo rolls, filled with a flavorful spinach and feta mixture and baked to perfection.
Each recipe is carefully crafted with detailed instructions, ensuring that even novice cooks can recreate these culinary masterpieces with ease. Join us on this culinary adventure as we explore the vibrant flavors of Spanakopita in Pastry Cups, promising an unforgettable taste journey that will leave you craving for more.
SPANAKOPITA
Spanakopita, the classic Greek savory pie, is elegant and impressive, yet easy to make. The star ingredient is spinach, and lots of it (two pounds to be exact). This pie tastes best when made with fresh spinach, though you could also use the same amount of frozen spinach - just be sure to thaw completely and squeeze out all the excess water before using. This recipe can be baked a day ahead and stored in the refrigerator overnight, then rewarmed at 400 degrees until heated through, about 15 minutes. Cut into small squares or triangles to serve as an appetizer, or for a more complete meal, serve larger squares of the pie alongside soup or salad.
Provided by Kay Chun
Categories casseroles, vegetables, main course
Time 2h
Yield One 9-by-13-inch pie
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium. Add onion, scallions and garlic, season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes.
- In batches, stir in spinach until wilted, about 3 minutes. Season with salt and pepper. Strain spinach mixture through a sieve, pressing out excess liquid to prevent a soggy crust. Transfer to a large bowl and cool for 5 minutes. Add eggs, feta, Parmesan and parsley and stir until combined.
- Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan (2 inches deep) with butter. Lay one half sheet of phyllo dough in baking dish. Using a pastry brush, brush dough with butter. Repeat 7 more times to form crust. Spread spinach mixture evenly over crust. Brush one half sheet of phyllo dough with butter and lay on top of filling, butter side up. Repeat with remaining 7 sheets of dough. Using a serrated knife, lightly score top layer of dough into squares (this will make it easier to cut once baked). Bake until crust is lightly golden and filling is heated through, 50 to 60 minutes. Serve warm.
SPANAKOPITA IN PASTRY CUPS
Make and share this Spanakopita in Pastry Cups recipe from Food.com.
Provided by Charmie777
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400ยบ.
- Bake the pastry shells according to package directions.
- Meanwhile, place the spinach in a microwave-safe bowl and microcook 15 minutes, covered on HIGH, until defrosted and hot.
- Melt the margarine in a 12-inch nonstick skillet over medium-high heat.
- Add onion to skillet and cook until soft, about 3 minutes, stirring occasionally.
- When onion is soft, reduce heat to medium. Sprinkle flour over onion and cook for 1 minutes, stirring constantly.
- Add the milk, a little at a time, stirring constantly. Cook stirring frequently, until the sauce thickens, 3-5 minutes.
- Reduce the heat to low. Add feat, dill, lemon uice, pepper and salt.
- Stir to melt cheese, about 1 minute.
- Remove from heat.
- Drain spinach well and add to skillet along with turkey. Return to heat and stir well to mix and heat thru.
- Remove tops from puff pastry shells. Remove the uncooked portions from inside of shells and discard.
- Fill each shell with 3/4 cup spinach mixture. Replace the tops and serve.
Tips:
- Choose the right phyllo dough: Look for phyllo dough that is thin and pliable, with a delicate flavor. Avoid dough that is thick or dry, as it will be more difficult to work with and will not produce as flaky a crust.
- Thaw the phyllo dough properly: Before using, thaw the phyllo dough according to the package directions. If you thaw it too quickly, it will become brittle and difficult to work with. If you don't thaw it long enough, it will be too cold and stiff to fold.
- Work quickly with the phyllo dough: Phyllo dough dries out quickly, so it's important to work quickly when assembling the spanakopita cups. If you need to take a break, cover the dough with a damp cloth to prevent it from drying out.
- Use a sharp knife to cut the phyllo dough: A sharp knife will help you to make clean, even cuts in the dough. This will make it easier to assemble the spanakopita cups and will help to prevent the dough from tearing.
- Don't overfill the spanakopita cups: If you overfill the cups, the filling will spill out during baking. This will make the spanakopita cups difficult to eat and will also make them less attractive.
- Bake the spanakopita cups until they are golden brown: The spanakopita cups should be baked until they are golden brown and the filling is heated through. This will ensure that the spanakopita cups are crispy and flavorful.
Conclusion:
Spanakopita in pastry cups is a delicious and easy-to-make appetizer or main course. With its flaky phyllo dough crust and savory spinach and feta filling, this dish is sure to please everyone at your table. Whether you're serving it for a special occasion or a casual get-together, spanakopita in pastry cups is a surefire hit.
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