Mini Spanakopita (Greek Spinach Pies)

READY IN: 50mins
Recipe by nsomniak6

This is from Cooking Light. I haven't tried it yet, but it looks really good and hopefully is a good substitute for the higher calorie version.

Top Review by mommyluvs2cook

This was quite a bit of work, but worth it! I didn't have cottage cheese, but had ricotta so I used that instead. I went lighter on the dill than called for because it just really seemed like a lot, but I could have used more. Filling was pretty tasty and the phyllo nice and crispy.

Ingredients Nutrition

Directions

  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; sauté 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.

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