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Salmon Spanakopita Bites W/ Pomegranate Mojito Mocktail

Elevate your gathering by pairing this mocktail with our exquisite hors d'oeuvres: Classic Spanakopita mini fillo cups topped with Mediterranean-seasoned Salmon. The flaky, savory Spanakopita combined with the succulent Salmon creates a harmonious bite that complements the refreshing flavors of the Pomegranate Mojito Mocktail, ensuring a memorable and sophisticated culinary experience for your guests.
Serves: 2
Prep time: 20
Cook time: 30-40
Ingredients
Preparation

For the Spanakopita Filling

  • 1 package of Sea Cuisine Mediterranean Crusted Salmon
  • 1/2 cup Scallions, chopped
  • 1 tbsp Garlic, minced
  • 2 ea Plum Tomato, chopped
  • 10 ounce Frozen Spinach chopped and squeezed in paper towel to remove excess moisture
  • 2 tbsp Parsley, chopped
  • 1 tbsp Dill, chopped
  • 1/2 cup Crumbled Feta Cheese 2.5 oz reduced fa
  • 2 tbsp Grated Parmesan cheese
  • Salt And Pepper Salt and black pepper to taste
  • 30 ea Mini Filo Shells

For the Mojito Mocktail

  • 1/4 cup Pomegranate Seeds
  • 2 ea Lime quartered
  • 1 liter Pomegranate Juice
  • 2 cup Lemonade
  • 1 ea Lime sliced into wheels
  • 8 ea Mint Sprigs two reserved for garnish
  1. Cook Mediterranean Salmon as directed on package, set aside when cooked to temp.
  2. For the Spanakopita Filling: n a medium sized skillet heat the oil over medium heat. Add the scallions and garlic and cook until soft, about 2 minutes. Add the tomatoes, spinach, dill, parsley, and a pinch salt. Cook about 3 to 5 minutes. Adjust salt & pepper, to taste and cook for another minute. Remove from the heat; mix in feta and parmesan cheese; set aside.
  3. To Finish: Set oven to 350°F. Cut Mediterranean Salmon into small cube size pieces (to fit fillo cups).
  4. Fill each cup with approximately 2 tbsp of filling and top with a small piece of Salmon. Place on a baking sheet and bake in the oven for approximately 8-10 minutes to set.
  5. Remove from the sheet pan and place on a large platter garnished with fresh herbs and\or lemons if desired.
  6. For the Pomegranate Mojito Mocktail: A Day ahead, divide the pomegranate seeds between the holes in an ice cube tray, top up with water and freeze overnight.
  7. Tear the mint into pieces and place in a large jug with the lime quarters. Using a rolling pin, mash the mint and lime to release the flavors. Add the pomegranate juice, lemonade and mix well.
  8. Place ice cubes into two glasses. Strain the pomegranate mixture through a small sieve into the glasses. Garnish with the reserved mint sprigs and lime wheels.

Mediterranean Salmon