Filo pastry with spinach
Votes: 1
Time: 1 hour 30 min.
Complexity: average
Servings: 6
Complexity: average
Servings: 6
Nutritional value per serving:
Calories 634, total fat 57 G., saturated fats 34 G., proteins 8 G., carbohydrates 25 G., fiber 4 G., cholesterol 161 mg, sodium 601 mg, sugar 3 G.
Calories 634, total fat 57 G., saturated fats 34 G., proteins 8 G., carbohydrates 25 G., fiber 4 G., cholesterol 161 mg, sodium 601 mg, sugar 3 G.
Prepare a filling of cream cheese, spinach, and artichoke hearts, wrap them in strips of filo pastry, and bake to create golden, crispy Mediterranean-style pastries. Keep the dough and assembled pastries covered while you work to prevent them from drying out.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g (1 cup) salted butter
- 2 cloves garlic, crushed
- 1 small yellow onion, thinly sliced into half rings
- 1 can (280g) canned artichoke hearts, drained and finely chopped
- 1 cup heavy cream
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- 110 g of cream cheese at room temperature
- 1/4 tbsp. freshly grated parmesan
- 3 cups tightly packed baby spinach
- Cooking spray to spray the baking sheet
- 9 sheets frozen phyllo dough, thawed
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Recipes with similar ingredients: spinach, cream cheese, Parmesan cheese, cream, Artichokes, filo dough
Cooking the dish according to the recipe:
- In a large skillet, melt 110g of butter over medium heat. Add the garlic and onion and cook until the onion is soft, 2-3 minutes. Add the artichoke hearts and stir. Pour in the cream and bring to a boil. Reduce the heat and let the liquid thicken for 1-2 minutes. Season with salt and pepper to taste.
- Add the cream cheese and Parmesan and mix until smooth. Add the spinach and cook, stirring occasionally, until completely wilted. Let the mixture cool to room temperature, about 20 minutes.
- Preheat oven to 375°F (190°C). Spray a baking sheet with cooking spray and set aside. Melt the remaining 110g (4 oz) butter in a small saucepan.
- On a clean work surface, cut the phyllo sheets in half and trim to make 18 rectangles measuring 14 x 22 cm. Layer 3 phyllo sheets, brushing the surface of each layer with melted butter (cover the remaining dough with plastic wrap and a damp cloth to prevent it from drying out).
- Spoon 1/4 cup of filling about 2.5 cm from the bottom edge of the rectangle. Fold a corner of the dough over the filling to create a triangular pocket. Continue folding, maintaining the triangle shape, to form a tight patty. Place it seam-side down on the prepared baking sheet. Repeat with the remaining phyllo sheets and filling until you have 6 patties.
- Brush the pies with the remaining butter and bake until golden brown, about 15 minutes. Serve warm or let cool to room temperature.
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