If sparkling cocktails are your thing then don’t miss our recipes for cocktails that sparkle.
For more information on sparking wine and champagne see our series.
- olive oil
- 1 large white onion, finely chopped
- 3 garlic cloves, finely chopped
- ¼ teaspoon red pepper
- pinch of ground cinnamon, freshly ground nutmeg, s&p
- 2 packages frozen chopped spinach
- 1 cup part skim ricotta cheese
- 2½ cups feta cheese
- ½ cup grated Parmessan cheese
- 2 eggs
- Ingredients and tools!
- Spanakopita triangles
- 1 roll of thawed filo dough
- melted butter – approximately 1 stick
- large cutting board or parchment paper
- plastic wrap
- clean damp dishtowel
- Thaw spinach and squeeze out excess moisture.
- Saute onion, garlic and spices in olive oil until onion begins to brown.
- Combine onion mixture in big bowl with spinach, cheeses, and eggs.
- Cooks tip: Can store mixture in fridge or freezer at this point for future use.
- Place two sheets of parchment paper side by side. Open and unroll filo on one sheet. Cover immediately with plastic wrap and a damp dishtowel. Remove one sheet of filo and place on adjacent parchment paper. Cover stack immediately. Brush filo sheet with melted butter – not to saturate. Place approx. 2 tablespoon of spinach/cheese mixture on the middle of the bottom edge of buttered filo, Fold right third inward and left third inward to cover filling. Roll mixture up diagonally, like a flag, to form a triangle. Brush with butter and transfer to cookie sheet lined with buttered parchment paper. Don’t worry if dough tears. Use your butter like glue.
- Bake now or store!
- Bake at 350 for 20 - 25 minutes. I like mine really brown so I often turn on the broiler and crisp them up on the middle rack for 3-5 minutes. Makes 24 if you don't lose any sheets. If any filling is leftover, freeze it for future use in a small batch of spanakopita, omelets, etc.
- Rolled raw spanakopita can be cooked immediately, stored in the fridge a day, or frozen. I like to re-butter stored spanakopita before baking. You can bake them frozen but I prefer to defrost mine covered in the fridge.
It is good to have a healthy respect for filo dough. Dry exposed filo turns to brittle paper. Prepare to sacrifice at least one sheet as homage to the filo gods. Success earns a glass of wine. Failure earns two.
“I love problems that can be solved with butter.”
This is what my friend said when I taught her to make this dish.
Let’s see what my #winepw friends have been up to.
Sparkling Wine and Appetizer Pairings
Here are the ideas available from our group for you. Try something new this year!
Bacon and Greens Dip with Bubbly by Cooking Chat
Piedmont Sparkling Nebbiolo & Pungent Anchovy Green Sauce by foodwineclick
Segura Viudas Aria Cava with Oysters and Spanish Tapas by Confessions of a Culinary Diva
Butterflied Spicy Prawns and Treveri Sparkling Wine by Wild 4 Washington Wine
A Seasonal Nibbles Duet + Pear Valley Vineyard’s Frizzante Muscat by Culinary Adventures with Camilla
Appetizers served with a Sparkling Wine by A Day in the Life on the Farm
Cranberry Brie Biscuit Bites and Sparkling Muscat by Curious Cuisiniere
Moscato with Fresh Fruit Almond Cake and Zabaglione by Vino Travels — An Italian Wine Blog
Domaine Meriwether Sparkling Wine and Make Ahead Spanakopita by Tasting Pour
Wine and Dine: Anna de Cordoniu Brut NV and Herbed Parmesan Crisps by Grape Experiences
Italian Sparkling Wine: Bubbly & Bacon #winePW by Girls Gotta Drink
The Holidays Sparkle on #WinePW by Rockin Red Blog
Butternut and Bubbly by It’s Okay to Eat the Cupcake
Smoked Salmon and Potato Chip Appetizer with Louis Roederer Champagne by ENOFYLZ
Be sure to mark your calendars for January’s Wine Pairing Weekend, hosted by Christy at Confessions of a Culinary Diva. We’ll be sharing “New Wine Resolutions – Wine or Region you want to explore in 2015. Join in the #WinePW 8 conversation on Saturday January 10!