Looking for 2 recipes

I am looking for 2 recipes:

  1. a spinich, blue cheese, and don’t know what else was in it, filo wraped
    cocktail appetizer. These were small triangle shapes.

  2. an Augratin Potato with Ham recipe served at a wedding in St. Pete,
    FLA. don’t remember the resorts name, but it was very good!

Are you sure it was bleu cheese and not feta cheese?? I have this one:

Cheese Filled Triangles

3/4 pound feta cheese, grated
2 - 10 frozen chopped spinach, thawed
1 box Filo dough

Mix cheese and spinach. Take 3 sheets of filo, spray with buttered flavored Pam, or melt butter and brush with butter. Cut fill into 8 strips going lengthwise.

Put 1/2 tsp. of spinach mixture in lower corner and then fold one corner up and so on, How one would fold a flag. Instructions on folding on filo box.

Then spray or brush with butter. Place on cookie sheet and freeze. When frozen, place in zip lock bag.

When ready to cook, place on cookie sheet and bake for 15 minutes at 350°F.

These are good warm or at room temp.

OR:

Spanokopita (Spinach Appetizers)

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough,
defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Preheat oven to 400°F.

Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft.

Meanwhile, squeeze most of the water out of the spinach and place it in a bowl.

Add the scallions, dill, eggs, feta, salt, and pepper and mix together.

Keep the phyllo dough sheets covered with a damp kitchen towel.

Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs.

Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used.

Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.

Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

I have many au gratin potato and ham recipes -

from Disney World:

Cheesy Potatoes
Donald’s Breakfastosaurus

3 lbs. of shredded potatoes (Hash Browns)
1/4 lb. of sliced onions
1/2 cup of Nacho cheese sauce
pinch of salt and pepper
1/4 lb. of diced ham
pinch of garlic and onion powder
2 Tbsp. Butter
3 oz. shredded cheese (your favorite)

Sauté onions and ham in butter. Add dry ingredients, then mix in potatoes, and let cook until a nice golden brown. In a separate container heat the Nacho cheese sauce (microwave). After potatoes are ready, mix together and place in an oven safe container. Top with the shredded cheese. Bake in oven for 15 minutes at 325 degrees.

good and old fashioned way:

POTATOES AU GRATIN AND HAM

2 cups cooked ham, cubed
3 pounds baking potatoes, peeled and sliced thin (approximately 9 med. potatoes)
1/2 cup onion, finely chopped
2 1/2 cups whole milk
1/4 cup butter
1 tablespoon
2 teaspoons flour
12 ounces extra sharp cheddar cheese, shredded
2 tablespoons spicy brown mustard
1 teaspoon paprika
salt and pepper to taste

Preheat oven to 350º F. Grease baking dish.
Layer 1/3 sliced potatoes, 1/3 chopped ham, 1/3 onions in the pan. Repeat layers, ending with sliced potatoes on top.
In a sauce pan over medium heat, warm milk (do not boil). In a separate sauce pan melt butter and slowly stir in flour. Cook for 2 minutes, stirring constantly. Add warmed milk to the butter and flour mixture and continue to cook for 4 to 5 minutes while continuing to stir until thickened.
Remove from heat, stir in shredded cheese, mustard, paprika, and black pepper. (Return to low heat if cheese does not melt.) Then, pour cheese sauce over layered potatoes.
Bake uncovered for 1 hour or until potatoes are soft and top layer is golden brown.

or using a box mix:

HAM - N - POTATOES AU GRATIN
1 med. onion, sliced
2 tbsp. vegetable oil
1 pkg. Au Gratin potatoes (5.5 oz.)
2 c. boiling water
2/3 c. milk
1 ham steak (about 1 1/2 to 2 lbs.), cubed

Saute onion in oil until tender, about 3 minutes. Stir in potato slices, ham, sauce mix, water, and milk; bring to boil, stirring often. Lower heat and cover. Simmer 30 minutes or until potatoes are tender.

Spinach Phyllo Bundles

1 medium onion, chopped
2 tbsp plus ½ cup butter (no substitutes), divided
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup crumbled feta cheese
¾ cup small-curd cottage cheese
3 eggs, lightly beaten
¼ cup dry breadcrumbs
¾ tsp salt
½ tsp dill weed
Pepper to taste
1 pkg (16 oz) frozen phyllo dough, thawed

In a large skillet, saute onion in 2 tbsp butter until tender. Remove from heat. Stir in spinach, feta cheese, cottage cheese, eggs, breadcrumbs, salt, dill and pepper.

Use one package of phyllo sheets. (Save the remaining phyllo for another use).

Melt remaining butter. Layer and brush 5 phyllo sheets with melted butter. Keep remaining phyllo covered to avoid drying out.

Cut buttered sheets lengthwise into 2-inch strips; cut in half widthwise.

Place 1 heaping tablespoon of filling at one end of each strip; fold into a triangle, as you would fold a flag.

Place on an ungreased baking sheet. Brush with butter.

Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

Can’t remember where this one comes from:

Ham, Cheddar and Potato Gratin

1½ cups chicken broth
½ cup heavy (double) cream
3 cloves garlic
1 tsp. sage (5-6 fresh sage leaves, chopped)
1 center-cut ham steak, about 1¼ lbs., or 1¼ lbs. good quality baked ham, cut into ½-inch thick slices
4 large baking potatoes, about 3 lbs., peeled and thinly sliced
½ lb. sharp cheddar cheese, finely shredded
Ground pepper

Preheat oven 375 F. Butter shallow 3-qt. baking dish.

In small saucepan, combine broth, cream, garlic and sage. Bring to boil, then reduce to low and simmer, uncovered, for 15 minutes. Meanwhile, trim any fat from ham steak, if using, and remove and discard the center bone. Cut ham steak or baked ham into ½-in. dice.

Arrange 1/3 of potatoes in a layer on bottom of prepared dish. Top with half of diced ham and 1/3 of shredded cheese. Repeat layers of potatoes, diced ham, and shredded cheese. Top with remaining potatoes and remaining cheese.

Remove broth-cream mixture from heat and discard garlic cloves. Season mixture to taste with salt and pepper, and pour over the layered vegetables, distributing it as evenly as possible.

Bake, uncovered, until potatoes are tender when pierced and top is brown, about 1 hour. Remove from oven and let stand for about 15 minutes before serving.

Ham Casserole

4 cups diced potatoes
1½ cups chopped ham
1 cup Cheddar cheese, shredded
1 small onion, chopped
½ cup Miracle Whip
½ cup milk
¼ tsp pepper
½ cup fresh breadcrumbs
1 Tbsp butter or margarine, melted

Mix together potatoes, ham, cheese and onion. Mix together Miracle Whip, milk, and pepper; add to first mixture, stirring lightly. Pour into 1-quart casserole dish. Mix together breadcrumbs and butter; sprinkle over top. Bake at 350 F for 40 minutes.

1 (16 ounce) package phyllo pastry, thawed
1 cup unsalted butter, melted
2 cups fresh spinach, cooked, squeezed dry and chopped
2 cups ricotta cheese
1/2 cup bleu heese, crumbled
1 clove garlic, minced
4 egg yolks
salt and pepper

In a large bowl, blend together the spinach, ricotta, bleu cheese, garlic, egg yolks, salt and pepper to taste.
Place one sheet of phyllo on your work surface, covering the remaining phyllo with a damp tea towel to prevent it from drying out.
Brush the sheet lightly with butter; lay a second sheet over top and brush with butter.
Using a ruler and sharp knife, cut the pastry crosswise into 3-1/2-inch wide strips.
Spoon rounded tablespoons of filling about one inch from the end of each strip.
Fold one corner of the phyllo over the filling so the bottom edge of the phyllo meets the side edge to form a triangle.
Continue folding the triangle sideways and upward until the end of the phyllo strip is reached.
Press the edges firmly together.
Repeat with the remaining phyllo sheets and filling.
Place the triangles on lightly greased baking sheets; brush with butter.
Bake in a 375 degree F oven for 15-20 minutes or until puffed and golden.
Question

Oh thank you so much starscantstay! That sounds like the one!

I remembered the name of the resort in FLA for the potatoes also, might be spelled wrong though, the Sorratta…