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Spinach Phyllo Bundles

Spinach Phyllo Bundles
YIELDS
4 servings
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Ingredients

Spinach Phyllo Bundles

3
large shallots, finely chopped
1
Tbsp butter (15ml)
2 10
oz packages frozen, chopped spinach, thawed and squeezed dry (300g/pkg)
1
cup ricotta cheese (250ml)
10
oz feta cheese, crumbled (300g)
2
large eggs
pinch ground nutmeg
¼
cup tomato, diced (65ml)
¼
tsp salt (1ml)
¼
tsp freshly ground black pepper (1ml)
phyllo sheets
4
- 6 tbsp olive oil, for brushing pastry (60-90ml)
cooking spray
1
tsp olive oil (5ML)

Adults:

¼
cup goat cheese (65ml)
4
oz cooked lamb (125g)
2
tsp fresh dill, chopped

Children:

2
Tbsp shredded mozzarella (30ml)
2
Tbsp tomatoes, chopped (30ml)
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Directions

Step 1

Preheat oven to 350F.

Step 2

In a nonstick skillet, over medium heat, cook shallots, until tender and translucent. Heat 1 tsp olive oil in a nonstick skillet and cook lamb until no longer pink, about 5 minutes. Cool and reserve.

Step 3

In a large bowl, add shallots, spinach, ricotta, feta, eggs, nutmeg, salt and pepper. Stir to combine.

Step 4

Working with one sheet of phyllo at a time, brush with oil; fold in half and brush with oil. Repeat 2 times for a total of 3 completed pastry sheets.

Step 5

Pastry tops: using 1 completed pastry sheet cut 8 lengths, about 1 inch wide. Cut 4 in half horizontally. Reserve.

Step 6

Assemble phyllo bundles.

Step 7

Bake for 20 – 25 minutes until golden brown and heated through.

Step 8

Tip: If they brown too quickly, top with foil and continue to bake for remaining time. Keep unused phyllo pastry under a damp tea towel to prevent it from drying out.

Step 9

Cut one sheet of brushed pastry into 12 – 3 X 3 inch squares for regular muffin pan. Spray muffin cups with cooking spray. Place 3 squares in 4 muffin cups.

Step 10

Fill muffin cups halfway with spinach mixture.

Step 11

Top with cooked lamb and top with spinach mixture, goat cheese and dill. Top with phyllo strips; drape strips around the topping to create a rose shaped ruffle and brush with oil.

Step 12

Cut one sheet of brushed pastry into 16 – 1 ½ X 2 inch squares for mini muffin pans. Discard extra squares. Spray muffin pan with cooking spray. Place 2 squares in 8 muffin cups.

Step 13

Fill pastry lined muffin cups with spinach mixture.

Step 14

Top with mozzarella and tomatoes. Top with phyllo strips; drape strips around the topping to create a rose shaped ruffle and brush with oil.

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