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Spanakopita with al fresco Spinach and Feta Chicken Sausage

http://alfrescoallnatural.com/images/default-source/al-fresco-recipes/0501_af-spft-spanakopitawithspinachandfetachickensausage.jpg 45 mins 25 min 20 min 2 hors d’oeuvres (20)

1 (12 oz) package al fresco Spinach & Feta Chicken Sausage, fully cooked, sliced 1/4" (2 links)

2 tablespoon extra virgin olive oil

1 cup white onion, chopped

3 cloves garlic, minced

1 tablespoon rosemary, fresh, finely chopped

3 tablespoons parsley, fresh, chopped

¼ teaspoon salt

¼ teaspoon black pepper, ground

1 pound spinach, fresh, chopped

1 large egg, lightly beaten

1 cup feta cheese, crumbled

21 pieces phyllo dough

cooking spray

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Spanakopita with al fresco Spinach & Feta Chicken Sausage
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Serves2 hors d’oeuvres (20) Prep Time25 min Cook Time20 min
Lower Sodium
130Calories 4.5gFat 190mgSodium More
Nutritional Info Per Serving
Sodium190mg Sugars1g
Total Fat4.5g Cholesterol25mg
Carbohydrates18g Dietary Fiber1g
Saturated Fat1.5g Protein5g
Instructions
  • Heat a large saute pan over medium high heat, coat bottom with olive oil.
  • Saute the onions for 2 minutes.
  • Add the garlic, rosemary, parsley, salt, pepper, and the al fresco Spinach & Feta Chicken 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 an 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° F.
  • Note: Phyllo Dough dries out very quickly, cover with a towel while working.
  • 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 end 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.
Ingredients

1 (12 oz) package al fresco Spinach & Feta Chicken Sausage, fully cooked, sliced 1/4" (2 links)

2 tablespoon extra virgin olive oil

1 cup white onion, chopped

3 cloves garlic, minced

1 tablespoon rosemary, fresh, finely chopped

3 tablespoons parsley, fresh, chopped

¼ teaspoon salt

¼ teaspoon black pepper, ground

1 pound spinach, fresh, chopped

1 large egg, lightly beaten

1 cup feta cheese, crumbled

21 pieces phyllo dough

cooking spray

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