Short Rib & Smoked Peach Spanakopita

Flaky pastry puff layered with smoked cinnamon peaches and braised short rib, baked until golden and served with a side of tart cherry infused yogurt for dipping.

Allergens: Dairy (butter, yogurt), Gluten (phyllo dough)


90 sheets Phyllo dough, thawed, cut into 7”x18”
2 lbs Butter, unsalted, melted
7½ cups Smoked Cinnamon Peaches, sub-recipe
7½ cups Braised Short Rib, sub-recipe
3⅓ cups Tart Cherry Yogurt, sub-recipe


5 cups DOLE® Chef-Ready Cuts Peach Slivers, thawed, drained
¼ cup Butter, unsalted
¼ cup Cinnamon, ground
¼ cup Cayenne pepper, ground
1 cup Brown sugar
½ cup Spiced rum
¼ teaspoon Salt, kosher


5½ lbs Beef short rib, boneless
3¾ Tablespoons Salt, kosher
½ cup Vegetable oil
2 each Spanish onion, halved
4 each Garlic clove, smashed
2 each Carrot, peeled, large chop
1 cup Ruby port
3¾ cup Beef stock, low sodium
3¾ cups Chicken stock, low sodium
4 each Bay leaves, dry, whole
4 each Thyme sprigs


3 cups Plain yogurt, full fat
1½ cups Frozen DOLE Red Tart Cherries, thawed
1½ Tablespoons Honey


  1. Using cherrywood smoking chips, cold-smoke peach slivers for 10 minutes. Allow to cool completely before tasting (peaches will have a more pronounced smoke flavor when warmed). Cover and set aside.
  2. In a large pot, melt butter. Add cinnamon and cayenne pepper; sauté until fragrant, about 1 minute.
  3. Add brown sugar and increase heat to medium-high, add in spiced rum.
  4. Bring mixture to a simmer; being careful to not allow caramel to burn.
  5. Place caramel in separate container, stir in salt and allow to cool completely.
  6. Once cooled, mix in smoked peaches. Cover and reserve chilled until use.


  1. Preheat oven to 300° F.
  2. Pat-dry short ribs with paper towel and season with salt.
  3. Over high heat, warm a large Dutch oven; add vegetable oil and begin searing short ribs on all sides, working in small batches.
  4. While searing ribs, brûlée or broil the halved onions until well charred, almost black.
  5. Once all meat is seared, drain excess oil and add ribs back to pot with all liquid ingredients. Bring to a simmer over medium heat, add all remaining ingredients.
  6. Once mix reaches a gentle boil, cover with lid and bake, covered, in a 300° F oven for 2 hours, or until extremely tender.
  7. Once cooking is complete, shred beef into small sized pieces and allow to cool. Cover and reserve in braising liquid for later use.


  1. Place all ingredient into food processor; pulse until cherry pieces are caper sized.
  2. Cover and reserve chilled until use.


  1. Preheat oven to 350° F.
  2. Stack three sheets of phyllo dough on flat work space; brush melted butter between each layer.
  3. Place 2 Tablespoons of Smoked Peaches and 2 Tablespoons of Braised Short Rib on the bottom left hand side of the phyllo dough.
  4. Fold phyllo dough over to create a small triangle and continue to fold triangle over itself until a closed triangle is created.
  5. Repeat steps until all of dough is used.
  6. Bake in oven for 10-15 minutes or until the outside is evenly golden-brown and crispy.
  7. Allow to cool slightly before service.


  1. On serving plate, place three warm baked spanakopita, each leaning on the other in a fan pattern.
  2. Serve with side cup of Tart Cherry Yogurt for dipping.
32931 dole 2019 fruit parings tout 1 srm49a
33718 dole freecocktailmocktail banner v22byg
Yield: 10 portions
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