Preheat oven to 375˚F (190˚C). Chop salami with prosciutto and chorizo salami; set speck-smoked prosciutto aside for garnish. Heat oil in large skillet set over medium heat; cook chopped charcuterie, kale, green onions, garlic, oregano, salt and pepper for 5 to 8 minutes or until kale is very tender. Let cool completely. Squeeze out any excess moisture. Stir kale mixture with feta, pumpkin purée and eggs.
Lay 1 sheet of phyllo on work surface; brush lightly with melted butter (keep remaining sheets covered with damp towel). Top with 2 sheets of phyllo, brushing each lightly with butter. Starting at one short side, cut into 5 long strips.
Spoon 1 1/2 tbsp (22 mL) filling onto 1 corner of end of strip nearest you, then fold corner of phyllo over to enclose filling and form triangle. Continue folding strip, maintaining triangle shape. Place pastry triangle, seam-side down on large parchment paper¬–lined baking sheet; brush top with melted butter. Repeat with remaining phyllo sheets and filling.
Bake for 18 to 20 minutes or until pastry is golden brown. Let cool for 5 minutes. Slice remaining speck-smoked prosciutto into strips; scatter over spanakopita.
Tip: Substitute olive oil for melted butter if desired.
What party couldn`t be improved with a grazing table?
With the Mastro® Gran Piatto, you`ll get four of the most popular dry-cured charcuterie meats in one convenient package - making assembling your very own grazing board this holiday season easy!
Tag your friends who would gladly enjoy this grazing table with you ❄️
Get creative this holiday season by gifting charcuterie lovers the delicious flavours of Mastro® and San Daniele®! They`ll love the curation of flavours, and thoughtful packaging!
Save this post for some gift inspiration for your foodie friends ❄️🎄
Tis the season for holiday parties, for gathering, and for celebration! 🥂✨
No matter the occasion, there`s a Mastro® and San Daniele® specialty deli meat to add to your charcuterie boards to make this the best, and most delicious, holiday season yet!
Get started on your holiday meal planning at the link in our bio!
Would you make these creative bocconcini bites for a Halloween party? We love the pairing of San Daniele® Prosciutto with hot honey - a scarily good combination!
Scroll down for @satisfyingspoonful`s recipe and save this Reel to come back to!
Instructions: Preparing the Bocconcini Cheese: Drain and rinse a package of Bocconcini cheese. Pat them dry with paper towel or a tea towel and set aside.
Making the Hot Honey: To a small bowl, add the honey and Calabrian chilli paste. Give it a good mix and set aside.
Creating the Halloween Eyeballs: Grab a slice of Prosciutto and wrap it around the sides and bottom of a Bocconcini ball, leaving the topside of the cheese exposed. Repeat the process with the remaining Bocconcini balls and Prosciutto slices.
Transfer the Eyeballs to a serving platter or plate, leaving a little space between them.
Using a small spoon, spoon Hot Honey over the Bocconcini and Prosciutto.
Drizzle the excess Hot Honey over the plate or platter and top each Halloween Eyeball with a sliced olive. Serve and enjoy!
Be inspired by seasonal produce and delicious Mastro meats when you`re meal planning this fall 🤩🍂
🧡 The robust flavours of our traditional Genoa Salami work in tandem with the sweetness of pumpkin, for an irresistably autumnal meal 🍝 Try a carbonara with a twist - slices of capocollo with butternut squash add so much flavour to your pasta 🌿 Sweet potatoes and roasted ham go beautifully together, especially with rosemary
Tell us your favourite autumn produce to cook with in the comments!
Can you spot the difference between these two sandwiches that @mariannes_cheesepulls made? 🥪
One is made with San Daniele® Mortadella, and one is made with Mastro® Capocollo Hot!
You can make these delicious sandwiches yourself with ciabatta bread, pistachio pesto, brie cheese, and hot honey - and of course plenty of Mastro deli meats!
Now, the real question: which will you pick? - Capocollo Hot - Mortadella