Brunch

I love the versatility of phyllo dough and when I first tasted Mahon-Menorca I knew it would be the perfect addition to one of my favorite Greek appetizers, Spanakopita. Mahon-Menorca Cheese is exclusively produced on the island of Menorca, a part of the Spanish Balearic Islands. The unique climate, including temperature, humidity, wind and salt bring together the elements required to add the unique flavors to the cheese itself.

Spanakopita is traditionally made with Feta Cheese and swapping over to Mahon-Menorca changes the flavor quite a bit. The richness of the Mahon-Menorca adds a sharp and savory dimension to the dish that compliments the spinach filling and crispy exterior. 

This easy to make appetizer recipe is perfect for New Years Eve! 

Mahon and Spinach Spanakopita Recipe 

Ingredients 

• Phyllo Dough 
• Butter 
• Shredded Semi-Cured Mahon-Menorca Cheese 
• Frozen Spinach

1. Phyllo dough comes pre-made and is available in the frozen food section of the grocer. Before beginning your recipe, pull the phyllo out of the freezer 3 hours ahead of time to allow it time to properly defrost.
   
2. Melt a stick of butter in the microwave. Using a pastry brush, carefully coat the phyllo dough to prevent it from drying out. You will do each sheet one at a time otherwise the dough will become too soft to work with. 
3. Fold the dough into quarters so you have a layered strip approximately 4 inches wide. This is enough for making two pieces. Find the middle and cut in half.
   
4. Add 2 tablespoons of Mahon Cheese & 1 tablespoon defrosted frozen spinach into the center of the dough. This is the filling. 

   

5. Fold like a football into a triangle by rolling up the phyllo dough. Fold over the edge tightly to keep the filling inside. Repeat for however many pieces you wish to make. 
   
6. Preheat the oven to 350 degrees and place the finished triangles on a cookie sheet. Coat with one additional layer of butter. Bake for 15 mins or until golden brown.

Interested in learning more about Mahon-Mencora Cheese? Check out their US Website and learn other fun recipes you can make with this delicious ingredient! You can also follow Mahon-Mencora on Twitter, Instagram, Pinterest and Facebook.  

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I received a product sample to inspire this post. All thoughts and opinions are my own. 

I can’t believe it’s already August. I feel like the year has flown by and we’re already racing towards the winter months. As sad as I am for the end of summer, one of my favorite things about fall is college football and I can’t wait to get back up to Fort Collins for some tailgating at the new Canvas Stadium. 

Last summer I went to visit family in New Mexico and was introduced to cooking on a Discada. Discada’s are made from recycled plow discs that have been welded in the center. Similar to a wok, the steel provides a hot surface that is perfect for cooking a wide variety of items, making it the ideal tool for a supreme tailgate.

I am so excited to introduce you to my new favorite way to tailgate, cooking on a Discada from Carolina Cooker. My set up is a 12 inch stand with a 22 inch discada. If you’d like something a bit taller, they also have a 22 inch stand available but I really love the portability of the 12 inch stand. For the next few weeks I’ll be sharing a few of my favorite tailgate recipes that you can whip up in a discada and impress the whole crew this season. 

I put this recipe together before starting Whole30 so don’t get excited thinking I gave up so quickly.

Tailgate Breakfast Tacos 

We all know tailgating in the morning is hard. You have to get up early, find parking and then start cooking. I am the kind of person who needs to have a real breakfast as the first meal of the day, so breakfast tacos are the perfect solution for early kick off times. 

Start off by heating the discada on a medium flame. You want it warm enough to be able to easily saute the sausage but not so hot things start to burn. 

Brown the sausage in the middle of the pan. Once the sausage is fully cooked, add the onions. Allow the onions to cook in the drippings from the sausage. 

Add the bell peppers. 

Once all the veggies are fully cooked it’s time to add in the eggs. If you wanted to use a bowl to scramble ahead of time you could but I prefer to make less mess while tailgating and scramble directly in the discada. 

Season to taste with Carolina Cajun Seasoning. 

Once the eggs are fully cooked, warm the tortillas on the edge of the pan. Top with salsa, cheese and your favorite toppings and head on into the game! 

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Disclaimer: I received a product sample from Carolina Cooker to inspire this post. All content, opinions and thoughts are my own.