Mini Spinach Pies (Spanakopita)

Mini Spinach Pies (Spanakopita) Mini Spinach Pies (Spanakopita) These Mini Spinach Pies make great hors d'oeuvres for any gathering!
Make it a perfectly balanced plate & serve with:
• ¾ C (180 ml) prepared Lemony Chickpea Salad
• ¼ C (60 ml) prepared Dillicious Tzatziki, as per Lemon Dilly Dip Mix label
These Mini Spinach Pies make great hors d'oeuvres for any gathering!
Make it a perfectly balanced plate & serve with:
• ¾ C (180 ml) prepared Lemony Chickpea Salad
• ¼ C (60 ml) prepared Dillicious Tzatziki, as per Lemon Dilly Dip Mix label
  • 15 min prep
  • 30 minutes
  • 190 calories
  • $0.70

Ingredients


Makes 48 mini pies
  • 2 eggs
  • 1 Tbsp (15 ml) Spinach Dip Mix
  • 2 Tbsp (30 ml) Lemon Dilly Dip Mix
  • 1 medium onion, diced
  • 1/4 lb (114 g) crumbled low-fat feta cheese
  • 1/4 C (60 ml) ricotta cheese
  • 1 pkg (10 oz/300 g) frozen spinach
  • 12 sheets phyllo pastry
  • 1 C (250 ml) melted butter

Preparation


 
  • Whisk eggs and Lemon Dilly together in a medium mixing bowl. Add onion, feta, cottage cheese and spinach. Combine well.
  • Preheat oven to 375° F (190° C).
  • Phyllo sheets are usually 16” x 22” (40 cm x 55 cm). Carefully unroll and cover with a clean, damp tea towel. To assemble, lay out 1 sheet and brush lightly with melted butter. Place second sheet on top of first. Using a pizza wheel (or very sharp knife) cut 8 equal strips. Place 1 Tbsp (15 ml) filling on one end of each strip. Fold one corner of strip to opposite side, forming a triangle and enclosing the filling. Continue folding as you would a flag, to end of strip, maintaining triangular shape.
  • Once assembled, place on a Sheet Pan lined with a Bake & Roll and bake for 15 minutes.

Tip


 

Make it a Casserole: Layer phyllo with spinach and cheese filling in a 9" x 13" (23 x 33 cm) pan. Brush pastry with melted butter and bake in pre-heated 375° F (190° C) oven for 30–40 minutes, until pastry is golden. Slice and serve cold.
Time-saving Tip: Place a single layer of Mini Spinach Pies on a Sheet Pan lined with a Bake & Roll in the freezer. Once frozen, stack in airtight containers and keep frozen for up to 6 weeks. Bake from frozen on Baking Sheet lined with the Bake & Roll at 350° F (175° C) for 20 minutes.

Recipe Tip: Freeze in a single layer on a Sheet Pan, then store in airtight containers for up to 6 weeks. Bake at 350° F (175° C) for 20 min.

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Nutritional Serving Size Per serving (4 mini pies):
Calories 190
Fat 15 g
Saturated Fat 9 g
Transfat 0.5 g
Cholesterol 65 mg
Sodium 270 mg
Carbohydrates 10 g
Fibre 1 g
Sugar 1 g
Protein 4 g

Shop this recipe...

Bake & Roll
$21.00
Sheet Pan
$25.00
Spinach Dip Mix
$9.00
Lemon Dilly Dip Mix
$9.00