Review: Mini-Spanakopitas, June '01

[KLynn]

I made these last night, and they were absolutely fabulous! I halved the recipe to make 10 instead of 20 and it worked just fine. They were easier than I expected. I have not had much experience using phyllo and was a bit intimidated - but they turned out great. A definite repeater, and a fun party appetizer!

[Wendy w]

I want my June issue!! I looked through it last night in the grocery store and am very interested in trying this recipe. Maybe today. Thanks KLynn!

[lovemybeetle]

These looked so good I'm glad to see you could cut the recipe in half. Thanks for the good review.

[makedah]

were there leftovers? I was wondering how they would be the next day.

[schuh]

Glad to hear they're good. Spanakopita is one of my favorite things...

[laughsandlaughs]

Are these really spinachy? Sometimes I think these are more like spinach cakes than anything else..yuck. Also, do you recommend a dipping sauce?

[KLynn]

The recipe specified only a tablespoon size scoop of the spinach mixture in each one, so I did not think it was too spinach-y at all. And you could always use less of the mixture, I suppose. The filling has feta, parmesan, and cottage cheese - so you have lots of flavors going to balance out the spinach.

As far as a dipping sauce, they were great without anything - but I am sure they would be great with one as well. But, it doesn't NEED it, really.

I did have 2 leftover, which I ate for lunch the next day. I heated them in the microwave and the flavor was great - you just lose the crusty crunch of the phyllo. I suppose you could re-heat them in the oven, but I was short on time.

Try them - we really loved this recipe!

[Peggy]

Oh goody! A good recipe to use up some of the leftover phyllo in my freezer! Thanks for the review...

Peggy

[JLK]

DO YOU TASTE THE COTTAGE CHEESE IN THIS RECIPE OR IS IT FOR THE CONSISTENCY. I DON'T LIKE COTTAGE CHEESE. I'M A LITTLE LEARY ABOUT MAKING THIS ONLY BECAUSE ONE OF MY GOOD FRIENDS IS GREEK. SHE SOMETIMES BRINGS ME SOME OF HER MOTHER'S SPANIKOPITA.

[catharine]

Originally posted by JLK:
DO YOU TASTE THE COTTAGE CHEESE IN THIS RECIPE OR IS IT FOR THE CONSISTENCY. I DON'T LIKE COTTAGE CHEESE. I'M A LITTLE LEARY ABOUT MAKING THIS ONLY BECAUSE ONE OF MY GOOD FRIENDS IS GREEK. SHE SOMETIMES BRINGS ME SOME OF HER MOTHER'S SPANIKOPITA.

Although I really like cottage cheese, I don't think you can taste it.

I really liked this recipe. I had a tiny bit of trouble with the phyllo and holes, but by the end of the recipe I was an expert. I just had a few "rolls" instead of "triangles" http://www.cookinglight.com/bbs/smile.gif

Like KLynn, I reheated the next day for lunch. I liked the soft-consistency of the dough. It wasn't like spanikopita, but it was a really good lunch.

[lindrusso]

jlk - I don't like cottage cheese either, but I could not taste in these appetizers.

I thought they were very tasty and they freeze well (BEFORE baking). Finally, an appetizer from CL that I really like!!! http://www.cookinglight.com/bbs/smile.gif

[misstapioca]

i just had so much difficulty wrapping the pastry around the filling. It ripped and it was extremely tedious. I developed a pounder of a headache from the frustration. I ended up making only ten. I just then took a pie plate out of the cupboard and made a tart out of the rest. I have had plenty of experience with phyllo, i might of just been having an "off day". They did taste good though and i did not feel the need to dip them into anything.

[erinyyc]

We are at our cottage this week and I brought all the ingredients to make these for guests tomorrow, but I forgot my June issue!! I would be forever grateful if anyone had the time to post the recipe for me.
Thanks, Erin http://www.cookinglight.com/bbs/smile.gif

[Grace]

You got it, Erin! Enjoy these - they're great.

CookWare(tm) from Cooking Light(r)

Mini-Spanakopitas (Greek Spinach Pies)

SOURCE: Cooking Light YEAR: June 2001 PAGE: 158

INGREDIENTS FOR 20 SERVINGS:
Filling:
1 (10-ounce) package fresh spinach, coarsely chopped
1/3 cup (about 1-1/2 ounces) feta cheese, crumbled
1/4 cup 1% low-fat cottage cheese
2 tablespoons grated Parmesan cheese
2 teaspoons olive oil
1-1/2 cups chopped green onions
1-1/2 tablespoons chopped fresh or 1-1/2 teaspoons dried dill
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites, lightly beaten
Remaining ingredients:
1 tablespoon olive oil
1/4 teaspoon salt
1 large egg white
5 sheets frozen phyllo dough, thawed

INSTRUCTIONS:
"I like to make individual bundles and serve them as appetizers or as an
accompaniment to a fish or meat dish for dinner. They taste best with fresh
spinach. You can prepare the filling well ahead of time and keep it in the
fridge." --Jan McFarlane, Scottsdale, AZ

1. Preheat oven to 350 degrees.

2. To prepare filling, place spinach in a large skillet or Dutch oven. Place
over medium heat; cook until spinach wilts. Place the spinach mixture in a
colander, pressing until barely moist. Combine the spinach and cheeses in a
bowl; set aside.

3. Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add
the green onions; saute for 2 minutes or until soft. Stir the green onions and
the next 5 ingredients (green onions through 2 egg whites) into spinach
mixture.

4. Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a
small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut
each sheet lengthwise into 4 (3-1/2-inch-wide) strips; lightly brush phyllo
sheet with egg mixture (cover the remaining phyllo dough to keep it from
drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip.
Fold one corner of the opposite end over mixture, forming a triangle; keep
folding back and forth into a triangle to the end of strip.

5. Place triangles, seam sides down, on a baking sheet. Bake at 350 degrees
for 20 minutes or until golden. Yield: 20 appetizers (serving size: 1
triangle).

NUTRITIONAL INFORMATION:
CALORIES 43 (44% from fat); FAT 2.1g (sat 0.6g, mono 1.1g, poly 0.3g); PROTEIN
2.3g; CARB 4g; FIBER 0.8g; CHOL 2mg; IRON 0.8mg; SODIUM 147mg; CALC 44mg

[erinyyc]

Wow, that was fast!! Thanks sooo much Grace, you saved the day!!

Just wondering, has anyone tried it with frozen spinach?? I always have it in the freezer along with phylo pastry and feta and cottage cheese are staples in my fridge. I will use the fresh spinach this time but it would be nice to be able to make them any time the craving hit ( without having to go to the market just for fresh spinach ).

Thanks again Grace!
Erin http://www.cookinglight.com/bbs/smile.gif

[Grace]

We had these at our supper club last night. Fantastic! I'll make these often. But I'd better make a lot - they're good and they'll go fast for sure!

[Peggy]

Our Supper Club made these last night and they were incredible. One of the best CL appetizers we have ever made together. We did have a problem making them. One layer of phyllo was just not thick enough for the consistency of the filling. It soaked through and the outside became mushy. After a few experimental triangles, we decided to use two layers of phyllo and this solved the wetness problem. Did anyone else have a similar experience?

Peggy