Celebrating the Spring 2024 SVS Allocation
Thank you for celebrating the SVS Spring Allocation & the release of the 2023 Riesling & Sylvaner with us!
SVS Greek Feast with Souvla & Andros Taverna, Sonoma, CA
Our old and new friends from Souvla and Andros Taverna joined us to share a veritable feast of Greek dishes with the SVS.
Ice House Shop in the Hacienda courtyard, Sonoma, CA
We opened the doors to the Hacienda’s historic Ice House to share Stephen’s spring starts, our newest wines and a garden-inspired curation of goods.
SVS at Ciccio, Yountville, CA
We joined our friends at Ciccio for a spirited evening featuring a collaborative, Italian-inspired menu for the SVS.
SVS at The Georgian, Santa Monica, CA
We met our friends in Santa Monica for a holiday weekend full of events spread around the historic hotel.
Souvla’s Spanakopita
Please enjoy the recipe – a favorite – from the SVS Spring Greek Feast with Souvla & Andros Taverna.
Yields 16 ea
1 Leek
3 cloves Garlic
1.5 lb Spinach
1/2 bunch Dill
1 bunch Green Onions
1 Lemon
1 tbsp Butter
5 oz Feta Cheese
Frozen Filo Dough 18 sheets, 13” x 18”
1 cup Clarified Butter for brushing
1/4 cup Olive Oil
Thaw the Phyllo dough in the refrigerator overnight.
Wash and finely cut leeks. Mince garlic. Wash and thoroughly dry then roughly chop the spinach. Cut green onion into small rounds, pick and roughly chop the dill.
Crumble the feta cheese.
Over medium heat in a wide pan melt 1 tbsp butter. Add garlic and cook until translucent then add leeks and cook until tender. Add spinach and cook down until wilted and dry.
Remove from the heat, spread on a baking sheet, and place in a fridge to cool. Once it is cool zest one lemon and mix in the crumbled feta, zest, cut green onions, and dill.
Divide the filling into 1 oz portions. Brush a baking tray with olive oil and set aside.
Lay out a lightly damp tea towel and place the phyllo dough on it and cover it with a second lightly damp tea towel. Keep the phyllo covered when it is not in use or it will become brittle and tear easily.
Take one sheet of phyllo cut into four equal pieces 4.5 inches wide and brush lightly with clarified butter then layer them on top of each other. Place a 1 oz portion of filling at the bottom of the phyllo dough stack and roll the phyllo dough to form a tight cylinder. Brush the top with clarified butter and place it on the oiled sheet tray. Repeat until you have 16 phyllo cigars.
Bake in a preheated oven at 400 degrees for 20 minutes or until golden brown.
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