(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.
(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!