An elegant dessert with creamy chocolate and the fresh flavor of mint. The perfect sweet bite for any cocktail party.
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Mint Chocolate Spanakopita
An elegant dessert with creamy chocolate and the fresh flavor of mint. The perfect sweet bite for any cocktail party.
Instructions
Preheat oven to 375 degrees. In a large mixing bowl, combine feta cheese, mascarpone cheese, egg, and sugar. In a food processor combine spinach, mint, and nuts to make a pesto. Stir pesto into cheese mixture.
Thaw fillo sheets according to directions. Place one sheet on work area, brush with melted butter, sprinkle with sugar and continue until you have 5 layers. Cut those layers into 5 strips. Break up the chocolate bars and put a piece of chocolate at the end of each strip.
Add 1 teaspoon of the cheese-pesto mixture on top of the chocolate. Place another piece of chocolate on top of the cheese-pesto mixture and roll into a triangle. Brush top with butter and bake on a parchment paper-lined cookie sheet for 12 to 15 minutes until golden brown. Drizzle with melted chocolate or sprinkle with powdered sugar or both!
Recipe Notes
© Galley Chef All Rights Reserved
Crunchy, savory little snacks that are perfect for game day or an after-school snack. Make them ahead of time, freeze, and reheat for a quick and easy bite.
Crunchy, savory little snacks that are perfect for game day or an after-school snack. Make them ahead of time, freeze, and reheat for a quick and easy bite.
Instructions
Saute spinach 1 to 2 minutes until wilted. Add mozzarella cheese and basil leaves and stir till cheese is melted. Fill fillo cups with mixture.
Top each cup with a thin slice of tomato .
Add a Pepperoni slice. Bake at 350 degrees for 10 minutes. Garnish with fresh basil leaves.
Recipe Notes
Make these tasty treats in advance and freeze them for a tasty 10 minute pizza snack any time. © Galley Chef All Rights Reserved
Tender bits of beef tenderloin combined with mushrooms and spinach, wrapped in a crispy fillo shell with a drizzle of tangy marsala-black cherry sauce.
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Beef Wellington Morsels
Instructions
Preheat oven to 400 degrees. Heat a cast iron skillet on high heat until smoking.Sprinkle beef on both sides with salt. Cut beef into 3/4 inch cubes. Add oil to pan. Brown the meat no more than 30 seconds. Remove meat onto a plate and set aside. Lower heat to medium and add mushrooms to pan and saute until done. Salt and Pepper to taste and remove to plate and set aside. Saute Spinach in pan and set aside. Add onion to pan and saute for 2 minutes. add marsala wine and cook until the wine is reduce by half. Add the preserves and transfer contents to a food processor and puree. Set the sauce aside.
Lay out 1 fillo sheet and brush with butter. Continue adding layers until you have 5 sheets. Cut into 4 strips. Put a teaspoon of spinach on one end of the fillo dough. Top with 1 cube of beef and 1 mushroom. Roll up, tucking ends in so it looks like a miniature egg roll. Brush the top with butter and bake on a prepared cookie sheet for 12 minutes. Arrange on a platter, top with marsala sauce and garnish with arugula and avocado.
Recipe Notes
© Galley Chef All Rights Reserved