Mini Spanakopita (Greek Spinach Pies) Recipe

Name: Mini Spanakopita (Greek Spinach Pies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Filling; 1 (10 ounce) package fresh spinach, coarsely chopped; 1/3 cup feta cheese, crumbled (about 1 1/2 ounces); 1/4 cup 1% fat cottage cheese; 2 tablespoons grated parmesan cheese; 2 teaspoons olive oil; 1 1/2 cups green onions, chopped; 1 1/2 tablespoons dried dill; 1 tablespoon fresh lemon juice; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 large egg whites, lightly beaten; For the Remaining Ingredients; 1 tablespoon olive oil; 1/4 teaspoon salt; 1 large egg white; 5 sheets frozen phyllo dough, thawed

Servings: persons

For the Filling
1 (10 ounce) package fresh spinach, coarsely chopped
1/3 cup feta cheese, crumbled (about 1 1/2 ounces)
1/4 cup 1% fat cottage cheese
2 tablespoons grated parmesan cheese
2 teaspoons olive oil
1 1/2 cups green onions, chopped
1 1/2 tablespoons dried dill
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites, lightly beaten
For the Remaining Ingredients
1 tablespoon olive oil
1/4 teaspoon salt
1 large egg white
5 sheets frozen phyllo dough, thawed

1
Preheat oven to 350 degrees F.
2
To prepare filling, place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.
3
Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; saute for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
4
Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
5
Place triangles, seam sides down, on a baking sheet. Bake at 350 degrees F for 20 minutes or until golden.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Filling, 1 (10 ounce) package fresh spinach, coarsely chopped, 1/3 cup feta cheese, crumbled (about 1 1/2 ounces), 1/4 cup 1% fat cottage cheese, and more.

Yes, Mini Spanakopita (Greek Spinach Pies) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Spanakopita (Greek Spinach Pies)

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