Inspired by 2023 @Phoenikia 's Canadian Thanksgiving traditions, I’m adding small spanakopita to my appetizers this year. I’ve made them before using a filling recipe from a Chowhound poster. I had another “something different” planned - pea/ricotta/basil creamy filling in a parmesan “cannoli” on page 24 . But today’s trial run, while tasty was a) far more work than it appeared when I read the recipe and b) not all that good looking - my baked parm rounds wrapped OK but refused to actually stay tube-shaped and became taco-like cradles.
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