Spanakopita is indeed a delicious Greek dish that delights the senses with its layers of flaky phyllo pastry filled with a savory mixture of spinach, feta cheese, onions, and herbs.
This iconic dish is beloved for its rich flavors, delicate texture, and comforting aroma, making it a favorite among both Greeks and food enthusiasts around the world.
But what truly sets Spanakopita apart is the addition of creamy feta cheese, which adds a rich and tangy flavor that perfectly complements the earthy spinach.
The crumbled feta is mixed with the cooked spinach and onions, creating a luxurious filling that is both decadent and satisfying.
Once the filling is prepared, it is layered between sheets of delicate phyllo pastry, which have been brushed with melted butter to create a flaky, golden crust. Each layer of phyllo adds a crisp texture and buttery flavor to the dish, providing the perfect contrast to the creamy spinach and cheese filling.
As the Spanakopita bakes in the oven, the phyllo pastry crisps up to golden perfection, while the filling becomes warm and gooey, with the aroma of fresh herbs and melted cheese filling the air. The finished dish is then cut into squares or triangles, ready to be served as a delicious appetizer, side dish, or even a main course.
why not channel your inner Greek chef and treat yourself to the deliciousness of homemade Spanakopita? You won’t be disappointed!
Ingredients:
- 1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
- 1 (8 ounce) package cream cheese, softened
- 4 ounces garden vegetable cream cheese, softened
- 1 cup shredded Cheddar cheese
- ¼ cup finely chopped red bell pepper
- ¼ cup finely chopped green onion
- 2 (8 ounce) packages crescent roll sheets
Directions:
1-Preheat the oven to 375 degrees F (190 degrees C).
2-Add sausage to a frying pan over medium-high heat. Cook and stir with a spatula, breaking apart sausage until cooked, 5 to 7 minutes. Drain and let cool.
3-Combine regular and vegetable cream cheese, Cheddar cheese, bell pepper, green onion, and cooled, crumbled sausage in a bowl. Mix well and set aside.
4-Unroll 1 crescent dough sheet and press it into a 9×12-inch rectangle. Cut 6 rows across and 4 rows vertically to yield 24 squares. Repeat with second package of dough.
5-Place 1 square in each cup of two nonstick 24-cup mini muffin tins, pressing it into the bottom and up the sides.
6-Drop 1 heaping teaspoon of sausage filling into each cup. Filling should be up to the top of the cup, but you do not need to press it down.
7-Bake in the preheated oven until dough is golden brown, 11 to 13 minutes.
8-Cool for 5 minutes in the tins before removing to a platter.
Calories: 71 cal | Servings: Approximately 48 servings