Saturday, March 16, 2013

Spanakopita Bites

Spanakopita

I found some Phyllo tart shells on sale a while back and bought them without knowing just what I was going to make with them.   And then I remembered my friend Debi and the great Stuffed Grape Leaves she showed us how to make.   Well, that day we also made some Baklava and since there was a bunch of Phyllo dough scraps left over, Debi made some Spanakopita tarts.  And they were so good and disappeared so fast.   

So, guess what?   I was totally shameless and stole her idea so I made some for the Boat Club Potluck this month.   I'm not using leftover phyllo dough, but I am using the phyllo or fillo if you insist, pre-made tart shells I bought. 


It just so happened I also had some Feta Cheese in the fridge, as well as some Parmesan Cheese and the tart shells, and onions, and eggs, and I found a package of frozen spinach buried in the bottom of the freezer as well.   I had all the ingredients.    Doncha just love it when it all comes together? 

   Nice little bites of goodness, well, I thought they were.   Although Debi did tell me I didn't put enough onion in them, so next time, I'll up the onion, or better yet remember to put the minced onion and garlic in them in the first place.  I don't know what I was thinking, but I sauteed the green onions, and totally spaced mincing another 1/2 onion and the garlic clove, well it was sitting on the counter all by its lonesome afterwards as well.  sigh.   I was in a hurry to get these made and I forgot stuff.  

So here's the real recipe and do as I tell you, not as I did.  However, the Spanakopita Bites, still tasted good, just not as good as they could have.

Recipe: Spanakopita Bites
 
30 Mini Fillo Shells, brushed with butter and set aside.

1 8 oz package of Frozen Spinach 
4 oz. Feta Cheese, either the block or crumbles
1/2 cup grated Parmesan Cheese
4 green onions
1/2 cup onion 
2 cloves garlic 
2 eggs
2 tablespoons milk
1 tablespoon Olive Oil

Preheat the oven to 350 deg. 
Thaw the spinach and put into a colander to drain, then squeeze out the liquid.  Do a rough chop if needed, makes it much easier to fill the tart shells if you don't have to deal with a bunch of stems.
Saute' the onions til they are softened about 5 minutes, then add the garlic, stir around for about 30 seconds, take off the heat and set aside.
Place the spinach, cheeses, onions and garlic into a bowl, then pour over the lightly beaten eggs and milk, mix together.  
Spanakopita
 
 Spoon some of the filling into the tart shells, and bake for about 20 minutes or so until they are browned and the egg has cooked through.   

Don't forget to sample one as you take them out of the oven, you need to make sure they are edible after all.   

Serve warm or at room temperature.    You can also make these ahead of time, and just warm them in the oven for a few minutes, they are very forgiving that way.  
   
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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