Spanakopita Redux April 25, 2016Posted by nrhatch in Food & Drink, Less IS More, Vegetarian Recipes.
We recently revisited and revised a classic ~ Spanakopita.
To make the classic Greek dish, layer tedious layer upon tedious layer of phyllo dough to make the crust . . . AFTER slathering each tissue-paper-thin-sheet with a gallon of butter.
To save time and calories, make Spanakopita Quesadillas using fat-free tortillas in place of the phyllo/butter crust.
On Superbowl Sunday, we served Spanakopita Quesadillas with Hummus, Tabbouli, Kalamata Olives, Peppers, and Black Bean Salsa.
Here’s an EASY recipe for Black Bean Salsa:
Combine 2-3 diced tomatoes with a 15 oz. can of black beans, drained and rinsed. Add a few dashes of dried onion, dried garlic, cumin, salt, pepper, and crushed red pepper. Stir and chill. Serve with tortilla chips.
Here’s an even EASIER recipe for Black Bean Salsa:
Combine a can of Ro*Tel Tomatoes and Chile Peppers (drained) with a 15 oz. can of black beans (drained and rinsed).
Spanakopita Filling for Quesadillas
Saute an onion in 2 tsp. olive oil. Add a bag of chopped spinach or kale. Once the onions and greens are wilted, add 2 oz. feta cheese, 2 Tbsp. grated parmeson, 1 1/2 tsp oregano (or dill), 1 Tbsp. fresh lemon juice, 1/4 tsp. lemon pepper, and 1/4 tsp. black pepper.
Spanakopita filling is also delicious mixed with rice or pasta or used as a topping for a Spinach Pizza or in Spinach Crescent Rolls (spread 2 tsp. of filling on crescent rolls before rolling and baking).
Aah . . . that’s YUMMY!