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Spanakopita Redux April 25, 2016

Posted by nrhatch in Food & Drink, Less IS More, Vegetarian Recipes.
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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.

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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).

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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!

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Comments»

1. Val Boyko - April 25, 2016

Looks delicious Nancy!!

nrhatch - April 25, 2016

BFF is NOT a fan of spinach but he loves Spanakopita and now Spanakopita Quesadillas. Ole!

2. Jill Weatherholt - April 25, 2016

Yum! I love homemade Black Bean Salsa.

nrhatch - April 25, 2016

Me too! I make it once or twice a month at the same time I whip up a batch of yummy hummus. Beans are such a versatile and healthy protein ~ high fiber, low calorie, heart healthy.

3. L. Marie - April 25, 2016

Sounds great!
And that butter crust makes my mouth water.

nrhatch - April 25, 2016

We do enjoy buttery layers of phyllo in Baklava and Spanakopita when out and about, but at home I’m happier to stuff the filling in a low fat tortilla and grill it without all the extra fat and calories.

4. Under the Oaks - April 25, 2016

Sounds delicious!
I crave pinto beans and rice… 🙂
I think the filling sounds very good.

nrhatch - April 25, 2016

Same here, Pix. I just took some black beans and rice out of the freezer for lunch.

Rice + Beans = Perfect Together!

5. Kate Crimmins - April 25, 2016

Looks great! When I was working a co-worker brought in vegetable salsa. It was wonderful so I asked for the recipe. Oy vay! Chop this, chop that! Lot’s of work so I improvised. I bought a commercial brand a shade hotter than I wanted the end product and added corn, black beans and fresh tomatoes and cilantro. Wonderful and easy.

nrhatch - April 25, 2016

Your salsa prep sounds great, Kate. I enjoy simple, easy, tasty recipes that don’t require excess “ornamentation” and “elaboration.” The less fuss and muss, the better.

6. BunKaryudo - April 25, 2016

That looks nice. I’ll bet it’s super healthy too. 🙂

nrhatch - April 25, 2016

High fiber, low fat, and delish!

Hope you’ve been able to iron out your blogging bugaboos so that your blog is no long “Out Of Order.”

BunKaryudo - April 25, 2016

Thanks! I have my fingers crossed that my next post goes without a hitch. 🙂

nrhatch - April 26, 2016

I’ll keep mine crossed for you too!

7. anotherday2paradise - April 25, 2016

I’m all for easy recipes, Nancy. Looks really great. 🙂

nrhatch - April 26, 2016

I enjoy meals like this ~ every component tastes good AND is good for me.

8. diannegray - April 26, 2016

Oh Nancy – this looks fabulous! Thank you 😀

nrhatch - April 26, 2016

The “mock” Spanakopita is such an easy and versatile mix of ingredients ~> we’ve enjoyed it in tortillas, mixed with rice, served with tortilla chips and on flatbread pizza.

I bet it would also be delish as an egg roll. Ah so!

9. Kate @ Did That Just Happen? - April 26, 2016

I’m going to have to try that! I love my spinach pizza, but that would kick it up a notch!!

nrhatch - April 26, 2016

I love playing around with food. The first time I made this, we made a Spanakopita Pizza. But pizza requires having/making a pizza shell and turning on the oven. Since I always have flour tortillas in the fridge for wraps and quesadillas, we tried this and loved it. Winner Winner . . . Time for Dinner!

10. Ally Bean - April 26, 2016

I love spanakopita, but no way am I making it. Your recipe sounds doable, so let me say: Opa!

nrhatch - April 26, 2016

Exactly our thought, Ally Bean. When we go out for Greek, we almost always get Spanakopita, a Greek Salad, and Baklava for dessert. But at home, the more “corners” I can cut, the better ~ especially if my stream-lined recipes also cuts calories and fat without ruining the deliciousness.

11. Carol Ferenc - April 26, 2016

This looks and sounds yummy. And so much healthier than using the phyllo.

nrhatch - April 26, 2016

Phyllo (like croissants) rely on copious amounts of butter. Nice as an occasional treat, but not the way I like to cook.

And the flavor of this filling in the quesadillas is FAB!

12. Tammy - April 30, 2016

Hope you cheered for the Broncos.

nrhatch - April 30, 2016

We did!


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