Today’s post is not about my usual tempting desserts, but it is still decadent. The dish is a savory appetizer, but one so creamy and tasty that you’ll find it disappears quickly. It is perfect for a holiday platter, especially for New Year’s Eve festivities.
This recipe was shared by a friend at a cooking get together. I made minor alterations for my taste preferences, but essentially it’s the recipe provided to the class. It was already vegan, and can be made at any altitude. And, with pre-baked vegan fillo shells, you can make these in no time.
Easy Spanakopita Appetizers
2 TBS olive oil, divided
1/2 cup chopped onion
1 TBS minced garlic
1 pound frozen chopped spinach, thawed and drained
8.1 oz Violife Just Like Feta
8 oz Kite Hill Ricotta Alternative
2 TBS finely minced dill leaves (no stems)
2 tsp lemon juice
1/8 tsp salt, or to taste
2 (1.6 oz) packages The Fillo Factory Mini Fillo Shells
Preheat oven to 350F. Add 1 TBS olive oil to a pan on medium heat. Add the onion and cook until almost translucent. Add the garlic and cook until just starting to brown. Transfer the onion-garlic mixture to a bowl. Wipe out the warm pan and add the additional 1 TBS olive oil. Add the spinach and cook until warmed through. Stir the onion-garlic mixture into the warm spinach in the pan. Crumble the feta into the pan and stir in the ricotta and dill. Cook just until the cheese softens. Add the lemon juice and salt and stir to combine.
Transfer the filling to a food processor and process until just blended. Taste and adjust for dill, lemon juice, and salt. Transfer the filling to a piping bag. Arrange the fillo shells on a parchment lined baking sheet. Pipe the filling into the shells. Bake for 7-10 minutes, or until the shells are just browned on the edges. Eat while still hot.
Until next time, Happy New Year, and happy baking!
