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Sausage Spanikopita


  • 1 Tbsp. vegetable oil
  • 10 oz. diced mushrooms
  • 1/2 cup diced onion
  • 12 oz. bulk cured sausage, casings removed
  • 8 oz. crumbled Feta cheese
  • 1-1/3 cups fine fresh bread crumbs
  • 1/2 cup canned drained chopped roasted red peppers
  • 3 large eggs, slightly beaten
  • 1/3 cup minced fresh parsley
  • 1/2 tsp. cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 20 sheets phyllo dough, cut lengthwise into 3-inch-wide strips, strips stacked between 2 sheets of wax paper, covered with dampened kitchen towel
  • 1 cup unsalted butter, melted


  • 1. Preheat standard oven to 350°F.
  • 2. Sauté mushrooms and onions in oil in large skillet on medium heat 5 minutes. Remove from heat. Stir in sausage, cheese, bread crumbs, peppers, eggs, parsley and spices.
  • 3. Place 1 heaping tsp. filling near 1 corner of a strip of phyllo, on the end nearest you. Fold corner of dough over filling to enclose and form a triangle. Continue folding dough, maintaining triangle shape, until all dough is folded.
  • 4. Repeat process with remaining filling and phyllo dough.
  • 5. Brush the triangles with melted butter and place on full sheet pans. Bake 20 to 25 minutes or until golden brown. Serve warm.
  • Nutritional information per 1 piece: Calories 70; Total Fat 5g; Saturated Fat 2g;
  • Trans. Fat 0g; Cholesterol 18mg; Sodium 134mg; Total Carbohydrate 5g; Dietary Fiber 0g;
  • Total Sugars 0g; Protein 2g