Disc Dining (Sideline Meat)

It's Meatless Monday in our household, and these party appetizers fit the bill and our tummies.  The recipes were inspired by Family Circle Magazine.  Spanakopita Cups and Ratatouille Skewers along with fresh fruit and milk comprise the menu.  Here's how I put them together:

Ratatouille Skewers

(Serves 2) 

Cut eggplant and squash in discs.  Do not peel.  Toss with vinegar, oil and seasoning.
Japanese eggplant, 6-1 inch discs
Yellow squash, 6-1 inch discs
Zucchini, 6-1 inch discs
2 teaspoon balsamic vinegar
2 teaspoon olive oil
1/2 teaspoon herbs de province
Roast in 400 F. oven for 15 minutes.

Toss tomatoes in pepper.  Add to baking dish in oven and bake 10 more minutes.
6 grape tomatoes
1/4 teaspoon black pepper

Skew vegetables with olives on 6-6 inch skewers.  (I kept mine warm in the toaster oven while the spanakopita baked)
6 calamata olives

For the spanakopita cups, I cut squares from the phyllo sheets and layers in the mini muffin tins.  This takes longer, but is much more economical than the phyllo cups.

Spanakopita Cups

(2 entrees or 6 appetizers:  12 mini cups)

Cut phyllo sheets in squares, approximately 2 1/2 inch).  Push one square at a time into tins.  Spray with olive oil cooking spray.  Sprinkle with wheat germ.  Repeat until 5 sheets are in each muffin tin spray.
5- phyllo sheets-cut in 60-2 1/2 inch squares
Olive oil spray
1/2 teaspoon wheat germ

Saute onion and garlic in olive oil on stove-top 3 minutes.  Add chopped fresh spinach and cook one minute until wilted.  Drain on paper towels.
1 cup chopped fresh spinach 
1/4 cup onion, diced
1 garlic clove, minced
1 teaspoon olive oil
Place 1/2 teaspoon spinach mix into each muffin phyllo cup.

Pour beaten egg into each cup.
2 eggs, beaten

Sprinkle with cheese.
1/4 cup feta cheese (I used bleu cheese since I had that on hand) 
Bake at 350 F. for 20 minutes.

Read more about the Sideline Meat Challenge and enjoy your creations while watching Monday Night Football!