Mini Veggie Greek Spinach Pies – a delicious recipe with frozen spinach, fresh chopped parsley, ricotta cheese, feta cheese, onion, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Steam or cook combined spinach & parsley.
2
Let cool & squeeze out any liquid.
3
Chop & cook onion in pan with heated olive oil & set aside & let cool.
4
In large mixing bowl combine all ingredients...except for phyllo dough... (crumble feta cheese), (scramble eggs) & fold & mix gently.
5
Use a cupcake baking tray.
6
Cut phyllo dough in a 6 inch by 6 inch square & brush one side with olive oil & spray the cupcake holder with nonstick spray & put the phyllo dough oil side up in the holder & repeat with 6 slices of phyllo dough.
7
Bake in 350 preheated oven for 30 minutes & then raise heat to 450 for 10 more minutes to brown watching closely as to not burn.
8
Remove from oven & let settle for 10 minutes & then serve.
449
kcal
Calories
32
g
Fat
12
g
Carbs
31
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 box frozen spinach (or fresh spinach), 1 cup fresh chopped parsley, 8 oz ricotta cheese, 8 oz greek feta cheese, and more.
Yes, Mini Veggie 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.
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