Here’s an appetizer that tastes just like traditional spanakopita, but it’s much less work to make. —Lynn Scully, Rancho Santa Fe, California
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 pound fresh baby spinach
- 1 cup (4 ounces) crumbled feta cheese
- 1/4 cup pine nuts, toasted
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 8 slices Italian bread (1/2 inch thick)
- 4 teaspoons butter, softened
- In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach; cook and stir until wilted. Drain. Stir in the feta, pine nuts, salt, pepper and nutmeg.
- Spread over four bread slices; top with remaining bread. Spread outsides of sandwiches with butter. Grill, uncovered, over medium heat for 3-4 minutes or until bread is browned and cheese is melted, turning once. Cut each sandwich into quarters. Yield: 16 appetizers.
Originally published as Greek Sandwich Bites in Healthy Cooking June/July 2011, p23
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Greek Sandwich Bites
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review