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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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âHereâs an appetizer that tastes just like traditional spanakopita, but itâs much less work to make.â âLynn Scully, Rancho Santa Fe, California Ingredients:
1 medium onion, finely chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 pound fresh baby spinach |
1 cup (4 ounces) crumbled feta cheese |
1/4 cup pine nuts, toasted |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
8 slices italian bread (1/2 inch thick) |
4 teaspoons butter, softened |
Directions:
1. In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach; cook and stir until wilted. Drain. Stir in the feta, pine nuts, salt, pepper and nutmeg.
2. Spread over four bread slices; top with remaining bread. Spread outsides of sandwiches with butter. Grill, uncovered, over medium heat for 3-4 minutes or until bread is browned and cheese is melted, turning once. Cut each sandwich into quarters. Yield: 16 appetizers.
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