By Chef John Lowery

Chef John Lowery has 43 years of culinary experience and is a transplant to Minnesota from Florida. Over the years, he has worked as chefs in various states, including Florida, Michigan and Minnesota.

He has prepared food for celebrities such as Adrian Dantley, Magic Johnson, singing group New Edition and boxer George Foreman. He lives in Conger with his wife, Kathy, and owns Conger Inn Victory Catering.

Spanakopita

Ingredients

• 4 ounces small diced onions
• 6 ounces melted unsalted butter
• 24 ounces fresh spinach, cooked and cooled
• 1 tablespoon fresh mint
• 1 pound crumbled feta cheese
• 3 eggs, beaten
• 1 pound phyllo dough
• Salt and pepper to taste

Directions

Saute onions in 1 teaspoon of butter until tender. Remove and cool.

Combine cooled onions, spinach, mint, feta and eggs. Season with salt and pepper and mix well.

Spread one sheet of phyllo dough out on a work surface. Brush with melted butter. Place another sheet of phyllo dough on top of the first and brush with melted butter. Place another layer of phyllo dough on top and brush with butter.

Cut the dough into 2-inch-wide strips using a pizza cutter.

Place 1 tablespoon of the spinach mixture on the end of each strip of dough.

Starting with the end of the dough strip with spinach mixture, fold one corner of the dough over the spinach mixture to the opposite side of the strip to form a triangle. Continue folding the dough, keeping it in a triangular shape. (Much like one does when folding a flag.)

Place the phyllo triangles on a sheet pan and brush with melted butter. Bake at 375 degrees for approximately 20 minutes or until brown and crispy.

45 calories

Makes 90 pieces

Lemon Dill Aioli Sauce

Ingredients

• 3/4 cup mayo
• 1/2 cup sour cream
• 1/4 cup minced garlic
• 1/4 cup lemon juice
• 1 tablespoon dill
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup white wine

Stir together all ingredients until smooth.