Spanakopita-Style Brunch Squares with Spicy Apricot Sauce

Try a new twist on spanakopita using crescent dough. A pepped-up apricot sauce creates the wake-up flavors for this savory spinach pastry.

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Servings 8

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( 11 ) Ratings

11 Ratings

5 Stars 25%

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1 Stars 12%

Member Reviews ( 6 )

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Bake-Off® Contest 45, 2012

Ann Hillmeyer

Sandia Park, New Mexico

ingredients 15
Prep Time 30 min
Total Time 60 min

Ingredients

4: tablespoons LAND O LAKES® Butter

1/2: cup chopped onion

1: box (9 oz) frozen chopped spinach, thawed and squeezed to drain

1 1/2: teaspoons McCormick® Dill Weed

1: tablespoon Pillsbury BEST® All Purpose Flour

1: cup crumbled feta cheese (4 oz)

2: LAND O LAKES® Eggs, slightly beaten

1/2: teaspoon McCormick® Garlic Powder

1/2: teaspoon salt

1/4: teaspoon freshly ground McCormick® Black Pepper

2: cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/4: cup Fisher® Chef's Naturals® Natural Sliced Almonds

1: jar (12 oz) Smucker's® Apricot Preserves

1/4: cup cider vinegar

3/4: teaspoon McCormick® Crushed Red Pepper

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Directions

1 Heat oven to 375°F. In 2-quart saucepan over medium heat, melt 3 tablespoons of the butter. Add onion; cook and stir until softened, about 3 minutes. Stir in spinach, dill weed and flour. Cook an additional 5 minutes or until most of the liquid is absorbed. Remove from heat; stir in feta cheese, eggs, garlic powder, salt and pepper. Set aside.
2 Lightly spray 13x9-inch glass baking dish with Crisco® Original No-Stick Cooking Spray. Unroll 1 dough sheet in bottom of dish, stretching slightly to fit. Spread spinach mixture over dough. Unroll remaining dough sheet; stretch slightly and place over spinach mixture.
3 In small microwavable bowl, microwave remaining 1 tablespoon butter on High 15 seconds or until melted. Brush butter over top of dough; sprinkle with almonds.
4 Bake 19 to 24 minutes or until filling is set and top is golden brown. Cool 5 minutes.
5 Meanwhile, to make sauce, in 1-quart saucepan over medium heat, cook apricot preserves, vinegar and crushed red pepper. Bring to a boil; reduce heat to low and continue cooking until slightly thickened, 4 to 5 minutes, stirring frequently.
6 To serve, cut spanakopita into 8 squares. Place squares on individual plates; drizzle each with warm sauce.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 11g, 11% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 900mg; 900%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 2g 2% Sugars 27g 27% ),
Protein: 9g; 9%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 4%;
Calcium: 15%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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joalcat12

report Posted Mar. 25, 2012 6:38 PM

Great combination of flavors and wonderful use of crescent dough for a just great textured crust

DRTODD

report Posted Mar. 3, 2012 10:37 AM

What a great way to start the day! The spinach with a hint of garlic and topped with the zesty apricot sauce - WOW!

CharBu

report Posted Feb. 12, 2012 5:00 PM

Wonderful flavors! Absolutely one of the best ways to get your spinach. The apricot sauce added the perfect zest!

tmt901

report Posted Feb. 12, 2012 3:26 PM

I invited friends over for breakfast and decided to make this. I was very short on time and was able to put it together with time to spare. It got rave reviews. I am not a fan of either apricots nor feta cheese but the flavors blend very well. I will definitely make this again. DELICIOUS!

lindahp

report Posted Jan. 21, 2012 6:37 PM

I made this for dinner last night and my husband loved it although he doesn't usually like spinach. I didn't have apricot jam and used peach instead and it worked just as well. The sauce really adds a nice touch to this delicious recipe.