Best Spinach Hors Doeuvres Recipes

SPANAKOPITA BITES: SPINACH AND FETA CHEESE APPETIZERS

Steps:

• Gather the ingredients.
• Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water very well. Spinach should be quite dry.
• Heat the olive oil in a deep sauté pan or dutch oven. Sauté the onions and green onions until tender. Add the spinach, parsley, and dill and cook for 5 to 10 minutes until the spinach is wilted and heated through. Add the nutmeg and season with salt and pepper.
• Cook the spinach mixture until the excess moisture evaporates. You want it to be on the dry side. Remove from heat and set the spinach aside to cool.
• Once the spinach has cooled, add the crumbled feta, eggs, and ricotta cheese, and mix until combined.
• Preheat the oven to 350 F. Lightly brush the insides of the frozen phyllo shells with olive oil and fill with spinach mixture until approximately 3/4 full.
• Bake the filled shells on a baking sheet for 15 to 20 minutes, or until the filling is cooked through. Serve immediately.

SPINACH CHEESE APPETIZERS

Steps:

• Pour butter into a 13x9-in. baking dish; tilt to coat. In a small bowl, combine the flour, salt and baking powder. Whisk eggs and milk; stir into dry ingredients just until blended. Fold in spinach and cheese. Pour into prepared dish., Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes; cut into small squares. Serve immediately or transfer to a freezer container. May be frozen for up to 3 months., To use frozen appetizers: Thaw in the refrigerator overnight. Place on baking sheet. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand 5 minutes before serving.

SPINACH BALLS - HORS D'OEUVRES

Steps:

• Saute onion in butter until translucent.
• In large bowl, combine onion/butter mixture with remaining ingredients, blending well.
• Shape into 1 inch balls.
• Bake on ungreased cookie sheet@350F for 15 minutes.
• Serve with dipping sauce made of 1/2 cup light mayo and 1-2 tablespoons horseradish.

URUGUAY TORTA PASCUALINA EGG AND SPINACH HORS D'OEUVRES

Steps:

• Brush a 9x12x2 inch baking pan with butter.
• Cover with 3 layers phyllo dough, brushing the surface of each layer with melted butter.
• Sprinkle 1 tablespoon grated cheese over the third layer. Cover with 3 more layers, brushing each layer with butter.
• Combine 4 tablespoons grated cheese, with the spinach, salt, pepper, nutmeg, cream and flour and mix well.
• Spread over the layered dough and cover with the egg slices. Repeat the procedure with the remaining 6 leaves of dough brushing each layer with butter, brush the top layer generously with melted butter.
• Bake in a preheated 350°F oven for 50 minutes until crisp, flaky and golden. Cut into serving pieces and serve hot or cold. Serves 8.