I love spanakopita so much, I wanted to enjoy it in a larger capacity—enter this sandwich version! The croissant's flaky texture is comparable to the phyllo used in the traditional version. Pair it with a Greek salad for a full meal. —Lori Stefanishion, Drumheller, Alberta
Ingredients
- 1 tablespoon butter
- 1/2 cup finely chopped leek (white portion only)
- 1 garlic clove, minced
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/4 teaspoon Greek seasoning
- 1/2 teaspoon dill weed
- 1/4 teaspoon pepper
- 4 ounces cream cheese, softened
- 1 cup crumbled feta cheese
- 1/4 cup plain Greek yogurt
- 4 croissant, split
Directions
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1In a large skillet, melt butter over medium heat. Add leek; cook until tender, 3-4 minutes. Add garlic, cook one minute longer. Add spinach, Greek seasoning, dill and pepper; cook until well combined. Add cream cheese; stir until melted. Remove from heat; stir in feta and yogurt.
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2Divide amongst croissants. In a skillet over medium heat, toast sandwiches for about 1 minute on each side or until croissant is browned. Serve immediately.
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