Author: Cary Gersh

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Spinach, Asiago and Artichoke Phyllo Cups

Spinach, Asiago and Artichoke Phyllo Cups
Yields 30
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
778 calories
53 g
104 g
50 g
36 g
25 g
440 g
1617 g
5 g
0 g
19 g
Nutrition Facts
Serving Size
440g
Yields
30
Amount Per Serving
Calories 778
Calories from Fat 439
% Daily Value *
Total Fat 50g
77%
Saturated Fat 25g
124%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 104mg
35%
Sodium 1617mg
67%
Total Carbohydrates 53g
18%
Dietary Fiber 17g
66%
Sugars 5g
Protein 36g
Vitamin A
392%
Vitamin C
30%
Calcium
94%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  2. 1 cup frozen chopped spinach, thawed and squeezed dry
  3. 6 ounce jar of marinated artichoke hearts, drained and finely chopped
  4. ½ cup shredded Asiago cheese
  5. ¼ cup cream cheese
  6. 2 tablespoons grated Parmesan cheese
  7. Salt and pepper to taste, optional
  8. Chives for garnish, optional
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place tart shells on a baking sheet. In a small bowl, combine the spinach, chopped artichokes, cheese, cream cheese and parmesan cheese. Spoon into tart shells.
  3. Bake for 10-15 minutes or until lightly browned. Serve warm.
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calories
778
fat
50g
protein
36g
carbs
53g
more
NoMayo https://nomayo.us/
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Baked Lentil and Spinach Stuffed Shells

Baked Lentil and Spinach Stuffed Shells
Serves 6
Here's an easy baked pasta dish that gets big flavor from lentils. Canned lentils are particularly convenient, but you can also cook your own from scratch - you'll need 1 1/2 cups cooked, drained and cooled lentils for this recipe.
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3288 calories
424 g
292 g
89 g
199 g
47 g
1965 g
4345 g
55 g
0 g
32 g
Nutrition Facts
Serving Size
1965g
Servings
6
Amount Per Serving
Calories 3288
Calories from Fat 779
% Daily Value *
Total Fat 89g
136%
Saturated Fat 47g
236%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 23g
Cholesterol 292mg
97%
Sodium 4345mg
181%
Total Carbohydrates 424g
141%
Dietary Fiber 116g
464%
Sugars 55g
Protein 199g
Vitamin A
673%
Vitamin C
66%
Calcium
255%
Iron
203%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 ounces (about 30) jumbo pasta shells
  2. 1 (15-ounce) can lentils, drained
  3. 1 1/2 cup reduced-fat ricotta cheese
  4. 1/2 (16-ounce) package frozen spinach, thawed and squeezed dry
  5. 1 (25-ounce) jar marinara sauce
  6. 1 1/4 cup shredded part-skim mozzarella cheese
Instructions
  1. Cook shells in salted boiling water until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again. 

Meanwhile, preheat the oven to 350°F. In a large bowl, combine lentils, ricotta cheese and spinach. Spread half of the marinara sauce over the bottom of a 9x13-inch baking dish. Spoon a heaping tablespoon of filling into each shell and place them open side up in the dish; fit them together snugly, and you should be able to get them all in a single layer. Pour remaining marinara evenly over the top, sprinkle with mozzarella cheese and bake until cheese is melted and sauce is bubbling, 30 to 35 minutes.
Notes
  1. Per Serving: Serving size: about 5 stuffed shells, 430 calories (110 from fat), 12g total fat, 6g saturated fat, 35mg cholesterol, 810mg sodium, 55g carbohydrate (7g dietary fiber, 13g sugar), 23g protein
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calories
3288
fat
89g
protein
199g
carbs
424g
more
NoMayo https://nomayo.us/
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Asparagus Quiche with Phyllo Crust

Asparagus Quiche with Phyllo Crust
Makes: One 9-inch quiche (8 slices) / Preparation time: 15 minutes / Total time: 1 hour You can rewrap and freeze the unused phyllo dough.
Print
3139 calories
190 g
1219 g
197 g
176 g
108 g
2783 g
3919 g
37 g
1 g
74 g
Nutrition Facts
Serving Size
2783g
Amount Per Serving
Calories 3139
Calories from Fat 1737
% Daily Value *
Total Fat 197g
303%
Saturated Fat 108g
540%
Trans Fat 1g
Polyunsaturated Fat 12g
Monounsaturated Fat 62g
Cholesterol 1219mg
406%
Sodium 3919mg
163%
Total Carbohydrates 190g
63%
Dietary Fiber 45g
182%
Sugars 37g
Protein 176g
Vitamin A
2260%
Vitamin C
168%
Calcium
412%
Iron
241%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 large eggs
  2. 1 cup low-fat milk
  3. 1/2 cup fat-free or low-fat half-and-half
  4. 11/4 cups Italian-blend cheese
  5. 3 tablespoons all-purpose flour
  6. 1/2 teaspoon dried Italian seasoning
  7. Salt and pepper to taste
  8. 8 sheets phyllo dough, thawed, 9-by-14-inch sheets
  9. 3 tablespoons unsalted butter, melted
  10. 2 teaspoons olive oil
  11. 11/2 cups asparagus, cut in 1-inch pieces (plus 8 spears, about 3 inches long, with tips)
  12. 11/2 cups frozen leaf spinach or fresh spinach
  13. 4 thin slices of tomatoes
Instructions
  1. Preheat the oven to 350 degrees. Have ready a 9-inch deep-dish pie plate. In a medium bowl, whisk together the milk, half-and-half, cheese, Italian seasoning, flour, salt and pepper. Set aside.
  2. Set the phyllo on a clean work surface and cover with a damp paper towel. Working with one sheet at a time, brush it lightly in streaks with the melted butter. Place one sheet in the pie plate in the center allowing at least 1 inch to hang over the edge. Brush another sheet and place it on top of the first one crosswise. Continue brushing the sheets with butter and layering them in this fashion, making sure you have an overhang around the entire edge. Fold the overhang over to form an edge and brush with butter.
  3. Bake for 6-8 minutes.
  4. Meanwhile, in a small skillet, heat the olive oil. Add the asparagus pieces and sauté 3 to 5 minutes. Add the spinach and sauté 2 minutes or until almost dry. Season with salt and pepper to taste.
  5. Remove partially baked phyllo crust from the oven. Place the asparagus-spinach mixture over the bottom of the crust. Pour the milk mixture over the asparagus. Arrange tomato slices in the center and then arrange the 8 asparagus spears in a circular pattern out from the tomato slices.
  6. Bake 30 to 35 minutes or until filling is set and slightly puffy. If the edges begin to brown too quickly, cover them loosely with foil.
  7. When filling is set, remove from the oven and let sit 10 minutes before slicing and serving.
Notes
  1. While the custard part of today's quiche recipe is basic, feel free to change up the vegetables and use what you have on hand.
Adapted from From and tested by Susan Selasky in the Free Press Test Kitchen
beta
calories
3139
fat
197g
protein
176g
carbs
190g
more
Adapted from From and tested by Susan Selasky in the Free Press Test Kitchen
NoMayo https://nomayo.us/
Posted on

Angry Sicilian Pasta

‘Angry’ Sicilian Pasta

The “angry” in the dish’s title refers to the inclusion of crushed red pepper, but frankly the little bit in the recipe does not provide much heat at all, and you may want to add a lot more.

  • 2 large (ripe tomatoes, chopped)
  • ½ cup shredded fresh basil
  • ¼ cup capers (rinsed and patted dry)
  • ¼ cup chopped fresh spearmint
  • 2 tablespoons chopped fresh oregano
  • 1 garlic clove (grated (see story) or minced)
  • ¼ teaspoon crushed red pepper
  • 1/3 cup extra-virgin olive oil
  • Salt
  • 1 pound bow-tie pasta
  • ½ cup freshly grated pecorino
  1. 1. In a large serving bowl, toss together the tomatoes, basil, capers, mint, oregano, garlic, red pepper and olive oil. Add salt to taste. (The sauce can be made up to an hour ahead of time. Cover and let stand at room temperature.)
  2. 2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta, stir well, and cook, stirring frequently, until al dente. Scoop out some of the cooking water and reserve.
  3. 3. Drain the pasta. Add the pasta to the bowl, with a little of the reserved cooking water if needed, and toss well. Add the cheese and toss again. Serve hot or warm.

Adapted from Recipe from "The Italian Vegetable Cookbook" by Michele Scicolone