Holiday Appetizers - Spinach Pie recipe needed!

Parent Cafe
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<p>It can’t be a holiday on CC without another recipe thread!</p>

<p>Our Christmas tradition with extended family is for each family to bring a couple of yummy appetizers. From “pigs in a blanket” (the little hot dogs wrapped in crescent rolls) to baked brie with fruit topping, to homemade crazy good onion dip with homemade potato chips it’s been on our table!</p>

<p>After a very successful first attempt at making baklava this weekend, I have it in my head to try and find a delicious, cheesy, spinach pie recipe using phyllo dough. </p>

<p>Any suggestions???<br>
Any other super fabulous not-too-time-intensive appetizers you’ve made recently or is tried and true in your family?</p>

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<p>I will get you a Cypriot version. :slight_smile: Just wait.</p>

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<p>Ina Garten has a spinach pie recipe made with phyllo. It is fabulous! Her recipes can be found on the food network site. Merry Christmas!</p>

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<p>I have put the call out on FB for an original and if not now, tomorrow, I will post from my library cookbooks. :slight_smile: I love my CC friends.</p>

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<p>Thank you!!! :)</p>

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<p>I had planned to make spanikopita using this recipe [Sunday</a> Dish: Spanikopita](<a href=“Sunday Dish”>Sunday Dish: Spanikopita), but it turned out I didn’t have spinach. I ended up filling the squares with a Romesco sauce and it was delicious too. [Romesco</a> Sauce Recipe - Salsa Romesco Recipe - Recipe for Romesco Sauce](<a href=“http://spanishfood.about.com/od/sidedishes/r/romescosauce.htm]Romesco”>Romesco Sauce Recipe) Creamed mushrooms I think would be good too. My mil used to make a yummy appetizer where she put thin sliced white bread in mini size muffin tins and then filled them with a mushroom mixture. I never got the recipe, but I’ve managed to reproduce it pretty well.</p>

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<p>Spanikopita is it! I will get a recipe but it is night now and will have to wait until the morn…</p>

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<p>Yes, Spanikopita! That looks wonderful! Like one of the comments, I wonder if I could just layer it like I did the baklava and then cut it into pieces - less effort, still good? Also very surprised to see mint and dill - wasn’t aware it had either of these normally???</p>

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<p>abasket- can you give us the baklava recipe? My D loves it but we have never attempted to make it.
I sometimes make a appetizer similar to spanikopita. Instead of a spinach inside you use ratatouille inside.</p>

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<p>Baklava recipe:
[Baklava</a> Recipe - Allrecipes.com](<a href=“http://allrecipes.com/recipe/baklava/detail.aspx]Baklava”>http://allrecipes.com/recipe/baklava/detail.aspx)</p>

<p>Make the changes/suggestions that “Elena” offers - she is the second review at the bottom - I did the 1 and 1/2 times of sauce - I didn’t use QUITE all of it. If you like your baklava dryer, you could go with the original recipe, if you like it quite moist, do the 1 1/2.</p>

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<p>Mint, yes. Dill? Mint is middle eastern, this region. Layered sounds great.</p>

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<p>My husband’s baklava recipe (from Yugoslavia):</p>

<p>1 lb. filo
1/2 lb. butter
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ground cloves
1 cup nuts chopped (we usually use almonds or walnuts)</p>

<p>Sauce:
1 cup sugar
1 cup water
1/4 cup noney
2 pieces lemon or orange peel
1 stick cinnamon</p>

<p>Put sauce ingredients in a sauce pan and boil ten minutes.</p>

<p>Melt butter. Defrost filo. Put filo in 12" x 16" pan and place leaves one by one buttering each layer with a brush. When you’ve used half the filo add mix of sugar, nuts and spices. Then put the rest of the filo on top of it. If there is extra butter pour it on top. Score on the diagonal (both direction!) before cooking. Bake at 350 for 45 min or until golden brown. Remove from oven and pour the sauce over it. If your scores don’t go all the way to the bottom of the pan, take care of this now! Let cool and serve.</p>