Mini Spanakopita (Greek Spinach Pies)
- Ready In:
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
- Preheat oven to 350 degrees F.
- 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.
- 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.
- 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.
- Place triangles, seam sides down, on a baking sheet. Bake at 350 degrees F for 20 minutes or until golden.
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I am not going to rate this as it was a complete disaster for me. I apparently know even less about phyllo than I thought, so this is not the chefs fault. I will certainly come back to this recipe when I figure out the 'ins & outs' of phyllo and can make it properly. The filling was very good, and smelled wonderful cooking.