These were spanakopita and mini crab cakes that were part of our holiday lineup of “Bites”.
To make the spanakopita you need:
1/2 package phyllo dough, thawed and kept moist by covering with plastic wrap and a damp towel
1 1/2 pounds of spinach, trimmed, washed, spun dry — about 1 1/2 cups cooked —
2 tablespoons extra virgin olive oil
1/2 cup minced onion
1/2 cup feta cheese
1 tablespoon fresh dill or 1 teaspoon dried
1 egg
salt and freshly ground black pepper to taste (be careful with the salt as feta can be quite salty)
1/2 cup clarified butter or ghee, melted and kept warm
Heat …read more

Here they are uncooked.
1 16-oz can lump crab meat, drained well and picked over
1/2 small onion, grated
1 tablespoon finely minced celery, optional
1/3 cup mayonnaise
2 tablespoons finely chopped scallions/green onions
1 egg
1 tablespoon lemon juice
1/3 cup bread crumbs
1 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
salt to taste
panko crumbs for breading
Combine everything in a bowl. Season to taste with salt. Form into small cakes about 1 1/2 inch in diameter. (I used a cookie cutter as my mold.) Dip in panko crumbs to coat. Freeze on greased baking sheet for at least 3 hours or …read more