I have loved spinach since I was an infant – just ask my mom, I was about the one baby in America who was disappointed when Gerber discontinued their creamed spinach jarred food.  It is still one of my favorite veggies.  It’s healthy and delicious.  Of course when you combine it with cheese and wrap it in filo dough, it becomes significantly less healthy – but even more delicious!  I personally love spanikopita, even if they are not the healthiest of treats.  I think this would make an excellent homemade appetizer – and they really are quite easy.  It would be even easier (and also healthier, probably) if you wanted to buy premade filo dough cups and put the spinach filling inside.  The recipe actually can be made for dinner-sized spanikopita instead as well, in case you (like me) can’t get enough spinach.  Instead of folding them into tiny triangles, don’t slice your filo dough, and fold them into larger pockets.

Spanikopita – adapted from Rachel Ray

Prepare a baking sheet by spraying with olive oil and preheat oven to 400 degrees.  Saute onion for 5 minutes over medium heat until translucent.  Add drained spinach and seasonings to the skillet.  Remove entire mixture to a bowl, and add crumbled feta.  Add in egg and sour cream and mix well.  Remove phylo dough from its package, and make sure to keep it covered under a damp tea towel lest it get dried out and unworkable.  For appetizer size spanikopita, slice each sheet of phylo dough into thirds.  Place a tablespoon of spinach mixture onto one end of the strip of phylo dough.  Working quickly, fold one corner of the phylo dough over the spinach, forming a 45 degree angle at the end of the strip.  Now fold the covered spinach pocket downward in alternating angles until you have formed a triangular packet.  Place the packet onto the prepared baking sheet.  Repeat until you have used all of your spinach mixture.  Coat the tops of all of the spanikopita with a spray of olive oil.  Bake for about 15 minutes, or until the pockets are lightly browned and crisp.  Enjoy!

It’s happened to even the best of us.  After a long day of work, you come home exhausted and don’t feel like cooking. What you do feel like doing is putting your feet up and relaxing with a glass of wine. And maybe a little cheese and crackers. And another glass of wine.

That’s where I come in. I am an unapologetic lover of all things cheese (bacon as well, but that’s for another post…). Melted, cubed, sliced, you name it– I’ll eat it.  I love going to restaurants and ordering a cheese plate to share; it provides a wonderful opportunity to try out new cheese selections and often a fruit or nut pairing that works really well.  The downside is that those delicious looking plates often come with a hefty price tag and a microscopic wedge.  Here’s my budget solution to a gourmet cheese display that takes maybe 10 minutes max to put together pulling things you probably already have in your pantry and your fridge!

From L to R: jalapeno jack, pepperoni, colby jack, strawberries, fig jam, salami, olives, gorgonzola crumbles, berries, brie log

Let’s break the plate down into a few categories: meat, cheese, bread, fruit/veggies, and spreads.  While you don’t have to have everything on your plate, it’s the combination of them that really elevates a fairly lazy dinner.

Start with the cheese you can find in the fridge. Think about what you’d naturally pair with it. Got swiss cheese? How about add a few cut up slices of deli ham? Cheddar? Pull out that salami or pepperoni and add a bit.  For both of those, pickles would go really well– giving a nice, salty bite. Add a few gherkins from the jar, or better yet– call them cornichons and you’re already getting fancy! Look at you!

Next– the crackers or bread. I like to keep a big variety of crackers on hand, for just such occasions.  You could even add a few slices of crusty bread if you’ve got it on hand.

One “must have” for a cheese plate in my home is fruit. Slice up an apple and serve with colby, cheddar, or muenster. Gouda is fantastic with dried apricots. Blue cheese? Use some dried cranberries, or any fresh berry in season. Grapes are an easy go-to as well. Brie pairs well with pretty much any fruit.

Spreads– this is where your display really goes above and beyond the standard. I’ve seen and enjoyed many a cheese plate that came with a bit of honey comb, but who keeps that around? Add a tiny bit of honey to a prep bowl, add a spreading knife, and it’s pretty much the same thing. Similar with figs– I love them, but I never (emphasize NEVER) have fresh figs on hand. What I do keep in my fridge is fig jam.  Not only does it keep much longer, it goes amazingly well with brie and it’ll make a spread for the best turkey sandwich you’ve ever had! A bit of spicy mustard is also an always-welcome addition for that cheddar and salami.

Finally, the extras. I usually pile a few olives and mixed nuts into the fray just for snacking.  Put everything on to a big cutting board that you used to slice the cheese, and voila! No dishes! Depending on your wine/beer leanings, pair the whole deal with a glass of sparkling Italian wine (prosecco) or a lambic-style beer; a decent bottle of either will run you no more than $10. A final note on cheese– the biggest problem with the delectable dairy product is cost. I have never failed to find an amazing selection of affordable cheese at my local Trader Joe’s.  While I’ve found plenty of bargains, quality double-creme brie for less than $4 is something of value.

Now go out there and rummage through your pantry for your own wine and cheese night! Let us know about your favorite cheese and fruit/snack pairings!