These are a staple snack at dinner parties and holiday get-togethers for my family. The mix of sausage, spinach, tomato and cheese makes for a perfect bite, and the colors look pretty when plated. I typically use sweet Italian sausage, but spicy would work just as well. You can find the filo dough shells in the frozen food section of most grocery stores, and I love them for their versatility. I’ve filled them with goat cheese, egg and herbs for mini quiches, or custard and berries for dessert, though the sausage remains the crowd favorite!
Makes 45 canapés.
- 1 lb Italian sausage links
- 2 cups chopped tomatoes
- 1 ten ounce package frozen spinach
- 1½ cups shredded mozzarella cheese
- ⅓ cup grated Parmesan
- 3 packages frozen filo dough shells
- salt & pepper
Preheat your oven to 400°F. Bake sausage on a sheet tray for 25-30 minutes, or until cooked through. Meanwhile, cook the spinach per the package instructions and ring out in a dish towel to remove as much water as possible. Separate with your fingers.
Remove the sausage from the oven and let cool ten minutes. Then, cut into quarters and pulse in the food processor until coarse and evenly sized. The pieces should be about pea-sized or slightly larger. In a large mixing bowl, combine the sausage, tomatoes, spinach and cheeses. Season with salt and pepper to taste. This recipe can be made a day in advance up until this point.
When ready to cook off the canapés, preheat the oven to 350°F. Stuff each filo shell with a generous tablespoon of filling and press down a bit to secure it. They should be overfull!
Bake on a greased sheet tray for 15 minutes, until the shells are golden brown and the cheese is melted.
FEATURE PHOTO BY MELANIE FERNANDEZ