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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; 7 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 18 mg cholesterol; 176 mg sodium. 38 mg potassium; 6 g carbohydrates; 0 g fiber; 0 g sugar; 3 g protein; 389 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

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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