Spanakopita Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Makes 6 burgers
1 large roasted red pepper from a 12oz jar
8 pitted Kalamata olives
1 10oz box frozen chopped spinach, thawed, drained and squeezed dry
2 tsp fresh oregano, finely chopped
2 tsp fresh dill, chopped
1 clove fresh garlic, finely chopped
1/2 tsp coarse salt
1/4 tsp fresh ground black pepper
4 oz feta cheese, crumbled
2 lbs ground chuck
2 tbs Colavita olive oil, for brushing grill
6 sour dough rolls, halved
2 tbs Colavita olive oil
6 thinly sliced slices red onion
1 bunch Arugula lettuce
1 thinly sliced English cucumber
1 large tomato, thinly sliced into 6 slices



In mini processor, pulse together to puree, roasted red pepper and olives. Set aside. Prepare grill to medium high heat for burgers. In large mixing bowl, mix spinach and all ingredients through chuck and shape into 6 burgers. Brush grill with olive oil. Grill burgers 4 minutes on each side or to desired doneness. One minute before burgers done, brush rolls with olive oil and lightly toast on grill. Remove rolls. Top each bottom with burger. Then add onion slice, small pile of lettuce leaves, 4 slices cucumber, 1 slice of tomato and top each with 1/6th of roasted red pepper/olive mix. Top each with roll top and serve.