Spanakopita Redux

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!