Sausage Spanakopita
This is one of our favorites! We make this at least a couple times a month. These are great appetizers for a party or a great accompaniment to a salad. This is an item I often make on my meal prep Sundays. The taste is amazing out of the oven and they re-heat really well in the oven. Their crispy shell is filled with creamy spinach, spicy sausage and tangy feta. While baking your house will be filled with the smell of browned butter and while they cool you will begin to smell hints of the tangy feta. I hope you love these as much as we do. You can make them large (as shown below) or in smaller one-bite servings.
Sausage Spanakopita
This is one of our favorites! These are great appetizers for a party or a great accompaniment to a salad. Crispy phyllo dough is filled with savory sausage, spinach and feta.
Servings: 13 pieces
Equipment
- Pastry Brush
- Fine Mesh Strainer
Ingredients
- 8 oz. Pork Sausage Ground
- ½ White Onion Chopped
- 10 oz. Frozen Chopped Spinach Thawed and Drained
- 5 oz. Whipped Cream Cheese
- 4 oz. Feta Crumbled
- 1 tsp Crushed Red Pepper Flakes (optional)
- Salt and Pepper (to taste)
- 15 Sheets Phyllo Dough
- ½ Cup Butter melted
Instructions
- Preheat oven to 375°.
- Brown sausage over medium high heat stirring regularly breaking the sausage up as you stir it. While the sausage is cooking, dice the onion. Once the sausage is cooked through (about 15 minutes), reduce the heat to medium add the onion and cook for another few minutes. Add crushed red pepper flakes if desired.
- Drain spinach. Place the spinach in a fine mesh strainer, then using a spoon push the spinach against the sides of the strainer pressing out all the liquid.
- Add spinach to the pan breaking it up and evenly incorporating it among the sausage. Turn off the heat to the pan and add the cream cheese. Once it is evenly incorporated, add the feta and mix again. Season with salt and pepper as desired.
- Unwrap phyllo dough, cover it with parchment or plastic wrap and then place a damp paper towel on top of the parchment or plastic wrap. This is keep it from drying out. Just make sure not to drip any water directly on the phyllo dough otherwise you will be left with a pile of unusable dough.
- Take one sheet of dough and lightly brush half of it with butter, then fold it in half lengthwise. If your first sheet tears, don't tear up. 🙂 That's why I said fifteen sheets even though you only need thirteen. Crumble it up, toss it and try again. I almost always tear a couple sheets.
- Place about 1/2 a cup of filling in the top left corner. Fold bottom left corner edge over making a triangle shape. Then continue folding edge-over-edge in the shape of a triangle. The goal is to make sure that all three edges are folds. Place seam side down on pan lined with parchment paper. Once all triangles are made, brush tops and sides with butter.
- Bake at 375° for 30 to 35 minutes until golden brown.
- Enjoy! Once cooled of course. 🙂
Notes
These are easily reheated in the oven at 350° for 5 - 7 minutes.