Easy Spanakopita and Caprese Salads

Sully, who tries to knock me into the oven nightly.

My favorite meal is appetizers.  All those yummy, small bites, often involving cheese are a favorite for everyone in the house.  One problem is to make a meal of them you need several which is a lot to do in the kitchen.  My trick is to make a variety involving different techniques.  For example, our dinner included one cold salad: caprese, one hot made to order: spanakopita, and one make ahead and reheat: Cooking Light's Japanese Meatballs.

Spanakopita

Ingredients:
1 bag or 1 bunch fresh spinach
1/2 cup Red bell pepper
1/2 cup onion
2 cloves garlic
1/4 cup feta cheese
1 tablespoon butter or olive oil
1 package mini fillo shells (you can use the sheets, but the shells are what makes this recipe so quick and easy)

Directions:
Add the butter/olive oil to a saute pan over medium high heat.   Dice the onion, bell pepper and garlic and add to the saute pan.  Cook for 3-5 minutes, until soft and translucent. 

Add all of the spinach and cover the pan, this will allow the spinach to steam.  After 1-2 minutes, the spinach will be wilted.  Turn off the stove and add the spinach mixture to a food processor with the feta and salt and pepper.  Pulse until just chopped. 

Spoon the filling into the fillo shells and bake in a 425 degree oven for 3-5 minutes, until warm through and a little toasty on top.


Caprese Salads

Ingredients and directions:

Place 2 or 3 slices of fresh mozzerella on the bottom of your salad plate.

Top with sliced fresh tomatoes and sliced fresh basil.

Drizzle with olive oil and balsalmic vinegar and sprinkle with a little salt and pepper.  Ummm. 

 

 

I served these two with Cooking Light's Tsukune or Japanese meatballs.  I oven baked, instead of grilled them, and they were delicious.   (http://www.myrecipes.com/recipe/tsukune-japanese-chicken-meatballs-50400000130046/).