Frozen nutrients (vegetables). Some people are all for it, some people against it. I find those who have manic schedules, yet remain health conscious will choose frozen vegetables. Frozen veggies are completely fine to eat. It’s based on how you defrost it that matters. When heating vegetables, you want to be sure to always steam rather than microwave. When you microwave veggies, they can lose up to  97 % of its antioxidant content, where as steaming would only lose approximately 10 %.  SO- if you chose frozen vegetables, be sure to steam 🙂

Spanakopita (another fabulous Greek food to add to my Med Diet month recipe) is quite the crowd pleasing hor d’oeuvre’ if you ask me. In all honesty though, it does take TIME to make! Some people opt for the store bough spanakopita, but I decided to get creative and make it from scratch, BUT I wasn’t brave enough yet to make the phyllo dough, so I bought premade phyllo dough. This recipe came out GREAT and I highly recommend making at your next  party!

Click on quick recipe below to enlarge and print.

Saute onion in pan for 8-10 minutes and add the thawed out spinach

Brush the bottom of a baking pan with olive oil and place 1 sheet of dough in the bottom of the pan and brush with oil. Continue to layer 13 more sheets of dough, brushing the top of every sheet with oil.

Combine chopped/shredded feta, Swiss and Parmesan cheese

Add 2 beaten eggs

Then, combine the sauteed spinach and onion to the cheese and egg mixure and stir so all is incorporated. Then, after brushing 13 sheets of phyllo dough with olive oil, spread the mixture over the dough like below!

Continue layering the remainder of the phyllo dough, remembering to brush every sheet with olive oil before placing.
Once your last layer is placed, brush the top (and final piece of dough) with olive oil.

Then, score the top layer of the spanakopita with a knife making triangles like such.  Place your spanakopita in the oven for 45 minutes until crispy and slightly browned.

It should look like this, but if you want it a little extra crispy, leave in for another 5-8 minutes

Crispy on the outside, moist on the inside 🙂 The image below makes the spanakopita look larger than appears, but they are approximately 2-3 small bite sizes each. If hosting a party, you may want to make the triangles in the spanakopita slightly smaller (1-2 bites per piece).  Always aim to have bite size hor d’oeuvre’s at parties 🙂

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