Mini Spanakopita (Greek Spinach Pies)

Name: Mini Spanakopita (Greek Spinach Pies)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 20 pies, 20 serving(s)
Ingredients: 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; 1 tablespoon olive oil; 1/4 teaspoon salt; 1 large egg white; 5 sheets frozen phyllo dough, thawed

3

Submitted 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."

Mini Spanakopita (Greek Spinach Pies) created by mommyluvs2cook

Ready In:: 50mins
Serves:
Yields:
Units:

Nutrition Information

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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

directions

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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RECIPE MADE WITH LOVE BY

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@nsomniak6

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review by mommyluvs2cook

12/31/2016

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.
photo by mommyluvs2cook

12/31/2016
review by ala-kat

10/28/2011

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.
review by Bergy

5/24/2009

This is very similar to my short cut spanakopita recipe where I do it in a casserole - I prefer doing it like yours but it does take longer. Love the cottage che. These freeze so well I made the whole recipe Thanks for a lovely Sunday appetizer
photo by Bergy

5/24/2009