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Asparagus Salad
Salad American

Asparagus Salad

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for low heat and lightly oil the grate.
  2. 2 Combine oil and lemon juice in a baking dish. Add asparagus and roll until coated.
  3. 3 Grill asparagus on the preheated grill, turning at least once and brushing with remaining oil-lemon juice mixture, until crisp-tender, about 5 minutes. Remove from the grill and place back into the baking dish. Cut into bite-sized pieces.
  4. 4 Combine spinach, Parmesan, and almonds in a large bowl. Add asparagus along with any oil-lemon juice mixture from the dish. Toss to blend and serve immediately.

By Heather Hedstrom

Strawberry and Spinach Salad with Honey Balsamic Vinaigrette
Salad American

Strawberry and Spinach Salad with Honey Balsamic Vinaigrette

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
  2. 2 Stir together balsamic vinegar and honey in a medium bowl; slowly stream in olive oil while whisking continuously. Season with salt and pepper.
  3. 3 Drizzle dressing over spinach mixture just before serving.

By Shelby Cady

Spinach Watermelon Salad
Salad American

Spinach Watermelon Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.
  2. 2 Combine arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle vinaigrette over salad mixture; toss to coat. Add feta cheese and watermelon to serve.

By BamaHaole

Spinach Salad with Curry Vinaigrette
Salad American

Spinach Salad with Curry Vinaigrette

4.4

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
  2. 2 In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
  3. 3 In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
  4. 4 In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

By JENNIFERT

Strawberry Spinach Salad
Salad American

Strawberry Spinach Salad

4.8

Prep
10 min
Cook
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the dressing: Whisk sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire sauce together in a medium bowl until well combined. Cover the dressing and chill it in the refrigerator for 1 hour.
  3. 3 To make the spinach salad: Combine sliced strawberries, torn spinach leaves, and almonds in a large bowl.
  4. 4 Pour dressing over salad; toss to coat.
  5. 5 Refrigerate for 10 to 15 minutes before serving.

By TOZENUF

Red Quinoa and Avocado Salad
Salad American

Red Quinoa and Avocado Salad

4.6

Prep
5 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Spread into a medium bowl and refrigerate until cold, about 30 minutes.
  2. 2 Stir tomatoes, cucumber, and onion into cooled quinoa in the bowl. Season with lime juice, cumin, salt, and pepper; stir to combine.
  3. 3 Divide spinach leaves onto 2 plates and top with quinoa salad. Garnish with avocado to serve.

By Gitano

Spinach Salad with Chicken, Avocado, and Goat Cheese
Salad American

Spinach Salad with Chicken, Avocado, and Goat Cheese

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
  2. 2 Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
  3. 3 Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

By Bethshan

Spinach Pasta Salad
Salad Italian

Spinach Pasta Salad

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. 2 Combine cooked pasta, spinach, feta cheese, red onion, and olives in a large bowl.
  3. 3 Whisk salad dressing, garlic, lemon juice, garlic salt, and pepper together until well combined; pour over spinach salad and toss to coat.

By Kim Fusich

Make-Ahead Spinach Salad in a Jar
Salad American

Make-Ahead Spinach Salad in a Jar

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Allow to cool.
  2. 2 Whisk orange juice, vinegar, orange zest, salt, curry powder, and pepper together in a small bowl. Slowly drizzle in olive oil, whisking continuously until well blended.
  3. 3 Line up 5 pint jars in an assembly line fashion.
  4. 4 Place 1 1/2 tablespoons of dressing into the bottom of each jar. Place 1/2 cup cooked quinoa into each jar, and top with 2 tablespoons cherries. Add 1 1/2 tablespoons goat cheese on top of the cherries. Top with 1 cup of spinach per jar and pack down tightly to remove air pockets; jars should be filled to the top. Finish each jar with 1 tablespoon walnuts. Cover jars and refrigerate until ready to eat.

By France Cevallos

Spinach-Stuffed Chicken Breasts
Dinner Greek

Spinach-Stuffed Chicken Breasts

4.5

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Mix together spinach, mayonnaise, feta cheese, and garlic in a large bowl until well blended. Set aside.
  4. 4 Carefully butterfly chicken breasts, making sure not to cut all the way through.
  5. 5 Spread spinach mixture onto chicken breasts.
  6. 6 Fold the chicken breasts to enclose filling. Wrap each with a piece of bacon; secure with a toothpick. Place in a shallow baking dish.
  7. 7 Bake, covered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of each breast should read at least 165 degrees F (74 degrees C).

By Laurie Wheeler

Greek Pasta with Tomatoes and White Beans
Dinner Greek

Greek Pasta with Tomatoes and White Beans

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
  2. 2 Meanwhile, combine tomatoes and beans in a large non-stick skillet; bring to a boil over medium high heat, then reduce heat to medium-low and simmer 10 minutes. Add spinach; cook until wilted, 2 minutes, stirring constantly.
  3. 3 Serve sauce over pasta, and sprinkle with feta.

By Joelene Craver

Easy Spanakopita
Appetizer Greek

Easy Spanakopita

4.7

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl.
  2. 2 Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips.
  3. 3 Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling.
  4. 4 Bake spanakopita triangles in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.

By SnappySpoons

Healthy Greek Chicken Panini
Lunch Greek

Healthy Greek Chicken Panini

3.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat a panini maker.
  2. 2 Lay tortilla on a work surface and spread with hummus. Top with sliced chicken, red peppers, feta cheese, and then spinach. Fold tortilla in half and spray with cooking spray.
  3. 3 Grill in the preheated panini maker until outside is golden brown, 6 to 8 minutes.

By Lacey Keath

Greek Cream Cheese-Stuffed Chicken
Dinner Greek

Greek Cream Cheese-Stuffed Chicken

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  3. 3 Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
  4. 4 Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By chikkin

Greek Pizza with Spinach, Feta and Olives
Greek

Greek Pizza with Spinach, Feta and Olives

4.6

Prep
30 min
Cook
12 min
Total
42 min

Instructions

  1. 1 Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
  2. 2 Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.

By USA WEEKEND columnist Pam Anderson

Greek Frittata
Greek

Greek Frittata

4.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a 10-inch nonstick, ovenproof skillet.
  2. 2 Warm thawed hash browns in the microwave for 1 to 2 minutes.
  3. 3 Combine hash browns, feta cheese, spinach, red peppers, and artichokes in a bowl.
  4. 4 Stir eggs and cream together in a second bowl until well blended. Season with Greek seasoning, salt, and pepper. Add hash brown mixture and stir to combine. Pour mixture into the prepared skillet.
  5. 5 Arrange red onion and tomato slices on top and garnish with oregano sprigs.
  6. 6 Bake in the preheated oven until eggs are set and the top is lightly browned, 30 to 35 minutes. Allow to cool in the pan slightly, and serve warm.

By Bibi

Mediterranean Puff Pastry Chicken
Dinner Greek

Mediterranean Puff Pastry Chicken

4.6

Prep
255 min
Cook
35 min
Total
290 min

Instructions

  1. 1 Combine garlic and egg yolk in a small bowl using a fork. Place chicken breasts in a shallow glass dish; spread both sides with egg mixture. Cover dish with plastic wrap; refrigerate 4 hours to overnight (recommended).
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  3. 3 Place ½ puff pastry sheet on a lightly floured surface; place ½ cup spinach in center of pastry sheet. Remove 1 chicken breast from marinade, shake off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with ½ sun-dried tomatoes, sprinkle with ½ feta cheese, and top with ½ cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place wrapped chicken, seam-side down, on the prepared baking sheet. Repeat with remaining ½ puff pastry sheet, spinach, chicken breast, pesto, sun-dried tomatoes, and feta cheese.
  4. 4 Bake in the preheated oven until juices run clear, 35 to 40 minutes.

By Rose

Mediterranean Stuffed Swordfish
Dinner Greek

Mediterranean Stuffed Swordfish

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
  2. 2 Cut a slit in steak to create a pocket that is open on one side only. Mix together 1 tablespoon olive oil and lemon juice in a small bowl until well combined; brush over both sides of fish. Set aside.
  3. 3 Heat 1 teaspoon olive oil and garlic in a small skillet over medium heat. Cook spinach in hot oil and garlic until wilted. Remove from heat and stuff into pocket. Place feta in pocket over spinach.
  4. 4 Cook fish on the preheated grill for 8 minutes. Turn over and continue cooking until cooked through. An instant-read thermometer inserted into fish should read 145 degrees F (63 degrees C).

By Valerie

Spinach-Feta Casserole
Dinner Greek

Spinach-Feta Casserole

4.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
  3. 3 Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
  4. 4 Bake at 425 degrees F (220 degrees C) for 20 minutes.

By ROMDI

Sarah's Feta Rice Pilaf
Dinner Greek

Sarah's Feta Rice Pilaf

4.9

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Melt butter in a skillet over medium-low heat; cook and stir orzo in melted butter until golden brown, 3 to 5 minutes. Stir in onion and cook, stirring occasionally, until translucent, 5 to 10 minutes. Stir in garlic until fragrant, about 1 minute.
  2. 2 Add broth and rice to orzo-onion mixture; bring to a boil. Reduce heat to medium-low, cover the skillet, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
  3. 3 Remove from heat and stir in spinach and feta. Cover and let stand until spinach is wilted and feta is melted, about 5 minutes. Fluff with a fork.

By jmerar

My Big Fat Greek Omelet
Breakfast Greek

My Big Fat Greek Omelet

4.5

Prep
Cook
Total

Instructions

  1. 1 Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
  2. 2 In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
  3. 3 Cut the omelet into 4 wedges and serve immediately.

By USA WEEKEND columnist Pam Anderson

Spanakopita
Dinner Greek

Spanakopita

4.7

Prep
60 min
Cook
50 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place spinach in a steamer on top of 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Sauté onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
  3. 3 In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
  4. 4 Brush the bottom of a 17x11-inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter. Using a sharp knife, score top layer into diamonds.
  5. 5 Bake in preheated oven for 40 minutes, or until golden brown.

By Bea Gassman

Greek Turkey Burgers
Dinner Greek

Greek Turkey Burgers

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Combine turkey, bread crumbs, spinach, Greek dressing, feta cheese, onion, egg, salt, and black pepper together in a bowl; form into patties.
  3. 3 Cook turkey burgers on preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jill

Spinach and Feta Pita Bake
Dinner Greek

Spinach and Feta Pita Bake

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
  3. 3 Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters to serve.

By Heatherbee

Chef John's Spinach and Feta Pie
Breakfast Greek

Chef John's Spinach and Feta Pie

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat butter in a large oven-safe skillet over high heat. Toss spinach in hot butter until wilted, about 30 seconds. Drain spinach well and squeeze it as dry as possible. Transfer to a cutting board and chop.
  3. 3 Beat eggs in a bowl with salt, black pepper, and cayenne pepper until thoroughly combined.
  4. 4 Place bacon in the same skillet used to cook spinach and cook over medium-high heat, stirring occasionally, until bacon has rendered its fat and is almost crisp, 5 to 8 minutes. Use a paper towel held in a tongs to remove excess bacon grease. Reduce heat to medium; saute onion with bacon and a pinch of salt until onion is translucent, about 5 more minutes.
  5. 5 Saute chopped spinach with bacon and onion until spinach is hot; pour in eggs. Use a wooden spoon to distribute spinach evenly throughout the eggs. Sprinkle feta cheese over mixture.
  6. 6 Bake in the preheated oven until eggs are set, 10 to 15 minutes. Top may still be a little wet.
  7. 7 Turn on oven's broiler. Broil pie until top is lightly golden brown, 2 to 3 minutes.

By John Mitzewich

Greek Frittata with Feta and Spinach
Breakfast Greek

Greek Frittata with Feta and Spinach

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a skillet over medium heat. Add garlic and cook until soft and fragrant, 1 to 2 minutes. Fill the skillet with spinach and saute until wilted, 1 to 2 minutes. Add peppers and cook for 1 to 2 minutes. Season with Greek seasoning. Remove from heat and sprinkle Kasseri cheese over vegetables. Transfer mixture to a 9-inch pie dish.
  3. 3 Whisk together eggs, hummus, and cream. Pour egg mixture over the vegetables. Top with crumbled feta cheese.
  4. 4 Bake in the preheated oven until the center is puffed and the top is light golden brown, 20 to 25 minutes. If more browning is desired, place frittata under the broiler for 1 to 2 minutes. Slice and serve.

By thedailygourmet

Air Fryer Greek Frittata
Breakfast Greek

Air Fryer Greek Frittata

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Spray a 6-inch cake pan with nonstick spray.
  2. 2 Whisk eggs and cream together in a bowl. Stir in spinach, feta cheese, cherry tomatoes, onion, oregano, salt, and pepper until well combined. Pour into the prepared cake pan and cover tightly with foil.
  3. 3 Air-fry for 12 minutes. Remove foil and air-fry until top starts to brown and a toothpick inserted in the center comes out clean, 4 to 8 minutes longer.

By Yoly

Spinach and Rice (Spanakorizo)
Dinner Greek

Spinach and Rice (Spanakorizo)

4.3

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Add onions; sauté until soft and translucent. Add spinach; cook and stir for about 3 minutes. Pour in water and tomato sauce; bring to a boil. Season with parsley, dill, salt, and black pepper. Stir in rice, reduce heat to low, and simmer uncovered until rice is tender, 20 to 25 minutes. Add more water if necessary.

By Kathy Bezemes Walstrom

Greek Spanakopita
Appetizer Greek

Greek Spanakopita

4.8

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat vegetable oil in a large saucepan over medium heat. Add onions; slowly cook and stir until softened. Stir in spinach, dill, and flour; cook until most moisture is absorbed, about 10 minutes. Off heat, stir in feta cheese, eggs, salt, and black pepper; set filling aside.
  3. 3 Separate 1 phyllo sheet from stack; place on a flat work surface. Evenly brush phyllo sheet with a light coating of butter. Place another phyllo sheet over buttered phyllo sheet; press phyllo sheets together. Cut layered phyllo sheets into long strips about 3-inches wide. (Keep remaining stack phyllo sheets covered with plastic wrap to keep from drying out.)
  4. 4 Lay 1 phyllo strip on the work surface with 1 narrow end facing you. Place a heaping tablespoon of filling 1 inch from the narrow end. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up the strip, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat Steps 3 and 4 (buttering, stacking, pressing, cutting, filling, and folding) with remaining phyllo and filling.
  5. 5 Place phyllo triangles on a large baking sheet; brush with remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)
  6. 6 Bake in the preheated oven until phyllo is golden brown and crisp, 45 to 60 minutes.

By MARY KESSLER