Mini Spanakopita (Greek Spinach Pies)

nsomniak6's Note:

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.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Serves: 20

Yield: 20.0 pies

For the Filling

• 1 (10 ounce) package fresh spinach , coarsely chopped
• 1⁄3; cup feta cheese , crumbled (about 1 1/2 ounces)
• ¼ cup 1% fat cottage cheese
• 2 tablespoons grated parmesan cheese
• 2 teaspoons olive oil
• 1 ½ cups green onions , chopped
• 1 ½ tablespoons dried dill
• 1 tablespoon fresh lemon juice
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 large egg whites , lightly beaten

For the Remaining Ingredients

• 1 tablespoon olive oil
• ¼ teaspoon salt
• 1 large egg white
• 5 sheets frozen phyllo dough , thawed

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.

Reviews

[ala-kat]

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.

[Bergy]

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