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Recipe Summary

prep:
30 mins
bake:
16 mins to 17 mins at 350°
Yield:
about 24 costini
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Crostini with Spanakopita

Ingredients

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Directions

For crostini:
  • Cut French bread into 1/2-inch slices. In a small bowl, stir together melted butter and garlic. Brush both sides of each bread slice with butter mixture; sprinkle with white pepper. Place bread slices on an ungreased baking sheet. Bake in a 350 degree F oven about 10 minutes or until crisp and lightly browned, turning once.

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  • Remove from oven. Sprinkle one side of each bread slice with Parmesan cheese and return to oven. Bake about 3 minutes or until just starts to brown. Remove from oven.

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  • Spread Spanakopita on top of each bread slice. Return again to oven. Bake 3 to 4 minutes more or until heated through. Serve immediately. Makes about 24 crostini.

Nutrition Facts (Crostini with Spanakopita)

93 calories; total fat 7g; saturated fat 4g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 18mg; sodium 176mg; potassium 38mg; carbohydrates 6g; fiberg; sugarg; protein 3g; vitamin a 389IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 20mcg; vitamin b12mcg; calcium 50mg; iron 1mg.

Spanakopita

Ingredients

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Directions

Instructions Checklist
  • In a medium bowl, combine the well-drained spinach, feta cheese, cream cheese, pine nuts, white pepper and garlic powder. Mix well. Makes about 1 cup.

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  • For spinach: In a large saucepan, bring water to boiling; add spinach leaves. Blanch the spinach about 30 seconds or until leaves turn a brilliant green. Remove the spinach with a slotted spoon. Immediately plunge the leaves into a bowl of ice water (this stops the cooking). Remove the spinach with a slotted spoon. To drain, tightly squeeze out all of the excess water.

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