Party Nibbles: Spanakopita Crackers
Description
These Spanakopita Crackers offer a sophisticated twist on the classic Greek spinach pie, perfect for entertaining or as a light appetizer. The flaky, golden phyllo pastry wraps around a rich filling of wilted spinach, aromatic shallots, and creamy crumbled goat cheese, seasoned with a hint of nutmeg and cayenne. The combination of texturescrunchy exterior and soft, savory interiorcreates a delightful contrast in every bite. They are easy to assemble ahead of time and bake just before serving, making them an ideal choice for parties. Serve warm for the crispiest result, paired with a glass of white wine or sparkling water.Ingredients
Directions
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Preheat oven to 375F (190C).
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In a non-stick skillet, melt 1 tablespoon of butter over medium-low heat.
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Add finely chopped shallots and cook, stirring often, for 5 minutes or until softened.
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Press out excess liquid from the thawed spinach and chop it finely.
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Add the spinach to the skillet with the shallots; cook, stirring, over medium heat just until moistened and heated through.
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Stir in nutmeg, cayenne pepper, and black pepper.
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Transfer the mixture to a bowl and let it cool completely.
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Mix in the crumbled goat cheese and season with salt to taste.
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Press the spinach mixture into tiny log shapes or small balls, roughly 1 teaspoon in size.
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Place 1 sheet of phyllo pastry on a work surface, keeping the remaining sheets covered with a damp cloth to prevent drying.
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Brush half of the pastry sheet from one short end to the center with melted butter.
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Fold the unbuttered half over the buttered half, aligning the short ends to create a folded rectangle.
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Cut the folded pastry in half crosswise to create two smaller rectangles.
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Place a small portion of the spinach mixture onto the center of each pastry rectangle.
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Fold the sides over the filling and roll tightly into a small cracker shape, or fold into a small packet.
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Brush the tops lightly with remaining melted butter.
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Bake on a parchment-lined baking sheet for 10-12 minutes, or until golden brown and crisp.
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Let cool for a few minutes before serving.
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 53.8kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 3.8g19%
- Cholesterol 16.1mg6%
- Sodium 48.2mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: These crackers can be assembled ahead of time. Keep them covered with plastic wrap in the refrigerator for up to 24 hours before baking.
Handling Phyllo: Work quickly and keep unused phyllo sheets covered with a damp towel at all times to prevent them from drying out and cracking.
Variations: For an artistic presentation, cut the phyllo on the diagonal before filling, or ruffle the edges slightly before baking. You can also tie the parcels with chives for a decorative touch.
Storage: Best served fresh and warm. If storing leftovers, keep in an airtight container at room temperature for up to 1 day. Re-crisp in a warm oven before serving.
