Red neck spanakopita!

Last night was pork BBQ and collards night.  Tonight the leftovers made Redneck Spanakopita.

Spanakopita is usually a spinach pie. Tonight it is a collard hand pie. (Charles doesn't eat spinach)

Redneck Spanakopita:

Preheat oven to 350

16 sheets phyllo dough
Melted butter
Leftover collards cooked, drained and squeezed dry.
Leftover pork BBQ ninced
Sharp cheddar cheese 1/2 cubes 

Mix pork and collards and pork.  

Stack 4 buttered phyllo sheets.  Slice stack in half the long way.

Wrap 2 or 3 Tbs collard mix around one cube of cheese

Place collard cheese ball at top of  one half of phyllo stack.  Take left hand corner of stack fold over to right side of stack. Making a triangle. Continue folding in triangles until whole stack is used.  

It's like makeing a paper football when you were a kid.

Place rack in half sheet pan.  Spray rack with cooking spray. 

Place each wrap on the prepared pan.  Bake 20 and 25 minutes.  Serve warm and gooey.


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