Spanakopita with al fresco Spinach & Feta Sausage

Guest author: Susanna Tolini, al fresco’s executive chef
Website: al fresco

Thanksgiving is all about traditional comfort foods.  This year, put a healthy twist on tradition during the holiday season, by featuring traditional, New England recipes using locally made, low-fat al fresco All Natural Chicken Sausages.  Offered in a variety of tasty flavors, al fresco’s Susanna Tolini, Kayem Food’s executive chef, has created flavorful holiday recipes using al fresco products.

Spanakopita with al fresco Spinach & Feta Sausage
Prep Time: 60 Minutes
Cook Time: 20 Minutes
Cook Temperature: 375 degrees
Pan Size: 12’’ Saute
Cook Method: Saute and Bake

Ingredients:

6 Oz. al fresco Spinach & Feta Sausage
2 Tbs Extra Virgin Olive Oil
1 Cup White Onion, freshly chopped
3 Garlic Cloves, fresh, minced
1 Tbs Rosemary, fresh, finely chopped
3 Tbs Parsley, freshly chopped
1 lb Spinach, freshly chopped
¼ tsp Table Salt
¼ tsp Black Pepper, ground
1 Large Egg, raw
1 Cup Feta Cheese, crumbled
21 pieces Phyllo Dough
1 Can Olive Oil cooking spray

Instructions:

Heat a large sauté pan over medium high heat, coat bottom with olive oil. Saute the onions for 2 minutes. Add the garlic, rosemary, parsley, salt, pepper, and spinach & feta sausage, cook 2-5 minutes, until the onions are translucent and the sausage pieces are lightly browned.

Add the chopped spinach, reduce the heat to medium, cover and cook 2-3 minutes to remove the moisture from the spinach. Remove the lid and cook ad additional 1-2 minutes to evaporate any excess moisture. Remove from heat and allow to cool.

Once cooled, stir in the egg and feta cheese. Pre-heat oven to 375 degrees.

On a clean work surface, spread one sheet of phyllo dough; spray with the olive oil spray; place another sheet on top of the first, spray with olive oil spray. Place a third sheet of phyllo on top of the second and spray with the olive oil spray as well.

Working on the width wide of phyllo, cut the dough into 6 strips (1 ½’’ – 2’’ wide).

Place 1 tablespoon of spinach mixture on the ned of the phyllo dough closest to you.
Fold into a triangle shape by starting with the end containing the spinach filling, fold one corner of the dough over the spinach mixture to the opposite side of the strip to form a triangle. Continue folding to opposite corners to create a triangle shape.

Prepare a baking sheet with the olive oil pan spray. Place the spinach triangles on the sheet pan and spray tops with the olive oil spray. Bake until dough is lightly browned and crispy, approximately 20 minutes.

Note: Phyllo Dough dries out very quickly, cover with a towel while working.

Serving: 2 hors d’oeuvres
Number of servings: 20 (75.75 g per serving)

Image: al fresco