Spanakopita in a Croissant

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  • Servings: 4
  • Time: 15 mins
  • Difficulty: Easy
  • Print

The Greeks have given the world many many great things over the centuries…… Democracy, Theater, Philosophy and of course—- FOOD. While most of us tend to forget that they gave us Democracy, Theater and Philosophy we can all certainly remember the Food. I mean, seriously, who can forget such toothsome foods as Souvlaki, Dolmades (stuffed grape leaves) and one of my all time favs Spanakopita which is a Greek spinach pie. Just the thought of spinach with onions, garlic, ricotta and feta cheese nestled between flaky Phyllo dough has me drooling. The fly in the ointment for this recipe, for me at least, is that I simply despise using Phyllo so when I found this particular recipe in my book Grilled Cheese & More (Publications International Ltd) I could not have been happier.

Here’s how we do this one…..

Shopping List:

  • 1 Tablespoon butter
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 package (ten ounces) frozen chopped spinach, thawed and squeezed dry
  • 4 ounces crumbled Feta cheese
  • 1/4 teaspoon dried oregano
  • Pinch of ground nutmeg
  • 4 medium croissants
  • 8 slices (1 ounce each) Monterey Jack cheese

Putting it all together:

  1. Melt butter in large nonstick skillet over medium heaat. Add onion and garlic; cook 5 minutes or until onion is tender. Add spinach; cook 5 minutes or until spinach is dry. Remove from heat; stir in Feta cheese, oregano and nutmeg. Season to taste with black pepper. Divide spinach mixture evenly among croissant bottoms; top with Monterey Jack and croissant tops.
  2. Wipe out skillet with paper towel; place over medium heat until hot. Add sandwiches; cover with large lid. Cook sandwiches over low heat 5 to 6 minutes or until cheese melts and bottoms are golden brown.

There you have it…… another “simple but tasty recipe for the grilling season and beyond”.

Until next time……….

                    Bon Appetite

 

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