Try a new twist on spanakopita using crescent dough. A pepped-up apricot sauce creates the wake-up flavors for this savory spinach pastry.
Bake-Off® Contest 45, 2012
Ann Hillmeyer
Sandia Park, New Mexico
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4
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tablespoons butter
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1/2
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cup chopped onion
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1
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box (9 oz) frozen chopped spinach, thawed and squeezed to drain
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1 1/2
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teaspoons dill weed
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1
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tablespoon Pillsbury BEST® All Purpose Flour
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1
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cup crumbled feta cheese (4 oz)
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2
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eggs, slightly beaten
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1/2
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teaspoon garlic powder
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1/2
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teaspoon salt
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1/4
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teaspoon freshly ground black pepper
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2
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cans Pillsbury™ refrigerated Crescent Dough Sheet
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1/4
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cup sliced almonds
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1
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jar (12 oz) apricot preserves
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1/4
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cup cider vinegar
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3/4
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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.
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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.
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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.
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4
Bake 19 to 24 minutes or until filling is set and top is golden brown. Cool 5 minutes.
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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.
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6
To serve, cut spanakopita into 8 squares. Place squares on individual plates; drizzle each with warm sauce.
-
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.
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6
To serve, cut spanakopita into 8 squares. Place squares on individual plates; drizzle each with warm sauce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 200
% Daily Value
- Total Fat
- 22g
- 33%
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- Saturated Fat
- 11g
- 54%
- Trans Fat
- 0g
- Cholesterol
- 85mg
- 28%
- Sodium
- 900mg
- 37%
- Total Carbohydrate
- 58g
- 19%
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- Dietary Fiber
- 2g
- 8%
- Sugars
- 27g
- Protein
- 9g
- 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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