1. Heat oil in large pan, sauté onions ( a combination of red, green, and yellow is nice) until translucent, about 3 minutes depending upon burner heat. 2. Remove from heat and let cool about 5 minutes. 3. Preheat oven to 350, line cookie sheet with parchment, spray. 4. Mix onion with ingredients through cayenne pepper, spread onto parchment (I like it to be about 1/2 inch depth) and bake for 20 minutes. 5. Meanwhile make feta spread, mash feta with fork, mix in rest, refrigerate until using within 24 hours. 6. Cool spanakopita filling and chill, tastes best chilled. 7. Slice buns and tomatoes, divide filling equally between bun bottoms, and top with tomatoe slices, spinach leaves, feta spread, and bun tops. Whatever filling I do not use I freeze. 8. To freeze just the filling, I portion it out onto separate pieces of waxed paper and then put in freezer container. Defrost in fridge overnight, set on counter about 30 minutes before eating. ---------------------------------------------------------------------------
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