The classic flavors of Greek Spinach Pie and crispy texture of croquettes found in Mediterranean countries, this version bursts with flavor and you won't have to fuss wit

Spanakopita is a time-honored Greek Pie filled with spinach and Feta cheese. Then fragile layers of Filo pastry are brushed with olive oil or butter and the filling is encased and either rolled in a triangular turnover or placed in a baking dish and cooked until golden. Sometimes rice is added to the spinach filling to stretch this out or give a different texture. So a modern and alternate spin on this classic is to add the spinach and Feta cheese to cooked potatoes and make an untraditional potato croquette.

The Croquette is actually a Dutch invention introduced in the Netherlands in 1909. A Dutch Pastry Chef is said to come across a farce stuffed version in France. Once he elevated the quality, its status quickly rose as a popular snack food among the Dutch country people and restaurateurs. Countless versions are still found in France, in Spain they are served as “Tapas”, and even Italy boasts their own “”Croquettas”. The key to the perfect recipe lies in the breading process. The filling mixture must be dredged in flour, then in an egg wash and finally into bread crumbs before frying or baking crispy. Dry toasted breadcrumbs work well, but for a super crispy exterior try using Asian Panko crumbs. Panko are made from airy but super crispy wheat bread.

SPANAKOPITA POTATO CROQUETTES

½ tablespoon olive oil

½ Spanish onion, chopped

2 cups raw spinach, rough chopped and packed the cups

1 egg

½ cup Feta cheese, crumbled

2 c. hot mashed potatoes , from peeled russet or Yukon gold potatoes

Flour as needed

2 eggs, whisked with a tablespoon of milk

Asian Panko crumbs or dry bread crumbs

Salt to taste

1 1/2 tbsp. butter or less

Heat the olive oil in a large skillet and add the chopped onion

Cook until the onions are slightly wilted or translucent and add the spinach.

Season with salt and stir the spinach around until fully cooked.

Drain the spinach-onion mixture, pressing out any residual moisture from the spinach.

Beat the spinach mixture with potatoes, Feta cheese and one egg until fluffy.

Check the seasoning Feta Cheese can tend to be salty depending on the brand and brine. Shape into croquettes, they can be cylindrical or round shaped patties.

Dip into flour, egg and roll in crumbs.

Shallow fry in vegetable oil or Bake on greased cookie sheet and sprinkle with a little oil until browned.

Serves 4.

A great sauce or accompaniment would be Taziki, a yogurt cucumber sauce

Sources:

http://en.wikipedia.org/wiki/Spanakopita.

http://en.wikipedia.org/wiki/Croquette