Spanikopita and Lamb Sausage

I was looking around for some inspiration the other day and came across my old recipe for spanikopeta. I used to make little iddy biddy ones by the g'zillions in the old days when I did some catering and they were one of the more popular appetizers. Since I had a package of phyllo left in the freezer from the seafood pie last week, I figured I'd just go ahead a make good use of it.

The filling for this flavorful treat is pretty basic - sauteed onion, spinach, garlic, feta cheese, a touch of parmesan, equal parts of fresh chopped parsley and dill, fresh nutmeg, lots of black pepper and a couple of eggs to bind it. The clincher is to make sure your spinach is really well "squeezed" of liquid after you saute' it. I just move it into a colander, put a small plate on top and press the heck out of it. It's much less messy than using your hands and getting all the spinach stuck everywhere - I mean you know how spinach is! Download Spanikopeta

I knew the big guy would be less than impressed with little individual triangular pies, so this time I decided to make one larger round version.  I also wanted to cut back on calories somewhat, so I used cooking spray rather than the many sticks of clarified butter that normally goes in great quantities between the layers of phyllo dough. What a smarter martyr, eh? To be honest with you, I'm not sure in a taste test you'd really be able to tell the difference, particularly if it's not something you have every day....ok maybe ...but it was still darn delicious and we got to each have good sized slices of the pie without being totally guilt ridden.

For some reason a lot of people get totally freaked out using phyllo dough, but honestly the key is to make sure it is completely thawed before you use it; work quickly and keep it covered with a damp towel whenever you can. That's it ...just treat it like you would any other super thin pastry - pile together the layers using cooking spray in between (or butter) and relax. It's really incredibly forgiving - if it rips, just add another layer or two - no big deal. It's a heck of a lot easier to work with than most home made pastry doughs - I kid you not.

The big guy's a carnivore in the truest sense so I knew he'd never be content with spanikopeta and a salad for dinner. I mean all those veggies can't be good for you after all! I whipped up some homemade lamb sausage with ground lamb, onion, garlic, mint, lemon zest and rind along with a few hot spices, formed it into little cylinders and cooked them in a no-stick pan. Ground lamb is incredibly lean so I had to take care not to over cook these little beauties. They were really fresh tasting, flavorful and a perfect match with the spanikopeta. Download Lamb Sausage

Along with a salad of sliced tomatoes, cucumber and a few black olives, we were honestly transported to the sunny isles of Greece, if only for a moment or two. Uhhh honey ...pass da' ouzo wouldja.

Comments

[Mags]

Love that phyllo rose on top! Gorgeous photo June and yet another outstanding and unique recipe from you. You're somethin' else woman!

[June]

Ah thanks Mags. Comment most appreciated - I have to admit the old ego needs a boost every now and then. LOL

[Nanan]

That looks good enough to eat!!! I can't think of a better compliment!!! Great photos - must submit!!!!! - actually - you should always - I say bug them all the time - just for poops and giggles hehehehehe to put it nicely - but I am feeling frisky today - will fill you in later!

[June]

Lea - I did submit the photo and they rejected it. Didn't like the composition the POOPS - sure didn't make me giggle - just say some bad words. Oh WELL!

[Nanan]

"they" just are too critical and just don't "know" like we "know" what good stuff is! I say but them all the time!!!