Creamy Spanakopita Tarts + Joy Sauvignon Blanc

I studied Hellenic Studies in college and, of course that lead to a love of Greek food. One of my all time favorite Greek dishes is the classic Spanakopita or spinach pie. I love the creamy spinach filling with the tangy feta cheese along with the crispy phyllo dough crust.

I knew I wanted to serve my version of Spanakopita at my recent Wine Tasting Party. My take on this classic incorporates a few of my other favorite flavors that aren’t traditional to this dish. For example, I include Parmesan cheese because I like the nutty quality this brings, along with cumin, which adds another dimension. Both of these additions add depth without being a focal point. Also I didn’t have time to deal with layering the classic phyllo dough, so buying store bought frozen phyllo tart shells made this an easy appetizer, too!

Creamy Spanakopita Tarts

I knew right away that I wanted to pair this Spanakopita Tart with my favorite Sauvignon Blanc. Williamson Wines in Healdsburg, California makes Joy, an amazing Sauv Blanc. It’s true, drinking this wine does make you joyful and it pairs perfectly with food. Joy is crisp and elegant, and it matches up perfectly with the creaminess of these tarts, and it holds up to the cumin and cinnamon as well.

how good is that

Creamy Spanakopita Tarts
Yields 30
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  1. 1 tablespoon olive oil
  2. 1 shallot, diced
  3. 1 8 ounce bag of baby spinach
  4. 1 can of quartered artichoke hearts, drained
  5. ½ cup grated Parmesan
  6. ½ cup feta
  7. ½ teaspoon cinnamon
  8. ¼ teaspoon cumin
  9. ½ teaspoon salt
  10. ½ teaspoon pepper
  11. Greek yogurt to bind together
  12. 2 pkg. frozen mini phyllo tart shells (15 per box)
  1. In a sauté pan, heat olive oil over medium heat. Add in the shallot and sauté until soft, add in the artichoke hearts and sauté a few minutes. Add in the spinach and a few tablespoons of water, cover and let spinach wilt. Once spinach has wilted remove lid and sauté until water has evaporated. Pour mixture into a sieve and let it drain and cool.
  2. Once mixture has cooled, squeeze as much liquid out of the spinach as possible. Put mixture into the bowl of a food processor and pulse 3 to 4 times: you want it have some chunks still of artichokes; this brakes up the spinach.
  3. Pour mixture into a mixing bowl and add in spices and cheeses. Start with a tablespoon or two of Greek yogurt. Mix and add more if you need more to bind the mixture together.
  4. Spoon a tablespoon or so of mixture into each tart shell. Place tart shells on a baking sheet and bake in a 350 degree oven for 12 minutes, or until heated thru. Serve warm or at room temperature along side your glass of crisp Sauvignon Blanc.
Shaun Myrick

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