Mini Spanakopita (Greek Spinach Pies)
photo by mommyluvs2cook
- Ready In:
- 50mins
- Ingredients:
- 15
- Yields:
-
20 pies
- Serves:
- 20
ingredients
-
For the Filling
- 283.49 g package fresh spinach, coarsely chopped
- 78.78 ml feta cheese, crumbled (about 1 1/2 ounces)
- 59.14 ml 1% fat cottage cheese
- 29.58 ml grated parmesan cheese
- 9.85 ml olive oil
- 354.88 ml green onions, chopped
- 22.18 ml dried dill
- 14.79 ml fresh lemon juice
- 1.23 ml salt
- 1.23 ml black pepper
- 2 large egg whites, lightly beaten
-
For the Remaining Ingredients
- 14.79 ml olive oil
- 1.23 ml salt
- 1 large egg white
- 5 sheet 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
RECIPE SUBMITTED BY
nsomniak6
Lancaster, 78
<p>I have been tattooing professionally for 10 years. <br />I had my first baby in March 2005. He's the best thing that ever happened to me! <br />Update: Since this post, I had twins in May 2007. Unfortunately one was born with a Congenital defect called Diaphragmatic Hernia. She has been in the hospital since she was born and as of today it has been almost 8 months. As soon as we come home, I plan to start getting back in the kitchen, but it has been the last thing on my mind as of late. <br />2nd Update: My daughter has been home for a year now and she's been doing really well. She's still has a long way to go, but she's strong as an ox!</p>