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Spanakopita-Style Brunch Squares with Spicy Apricot Sauce

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Spanakopita-Style Brunch Squares with Spicy Apricot Sauce
  • Prep 30 min
  • Total 60 min
  • Ingredients 15
  • Servings 8
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Try a new twist on spanakopita using crescent dough. A pepped-up apricot sauce creates the wake-up flavors for this savory spinach pastry.
By Pillsbury Kitchens
Updated Mar 28, 2014
Bake-Off® Contest 45, 2012
Bake-Off® Contest 45, 2012
Ann Hillmeyer
Sandia Park, New Mexico

Ingredients

  • 4 tablespoons butter
  • 1/2 cup chopped onion
  • 1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
  • 1 1/2 teaspoons dill weed
  • 1 tablespoon Pillsbury BEST® All Purpose Flour
  • 1 cup crumbled feta cheese (4 oz)
  • 2 eggs, slightly beaten
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1/4 cup sliced almonds
  • 1 jar (12 oz) apricot preserves
  • 1/4 cup cider vinegar
  • 3/4 teaspoon crushed red pepper

Steps

  • 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

460 Calories, 22g Total Fat, 9g Protein, 58g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
200
Total Fat
22g
33%
Saturated Fat
11g
54%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
900mg
37%
Potassium
180mg
5%
Total Carbohydrate
58g
19%
Dietary Fiber
2g
8%
Sugars
27g
Protein
9g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
15%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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