Mini Spinach Pies (Spanakopita)

30 min

48 mini pies

Ready to take your gathering to the next level? Say hello to Spanakopita! Flaky phyllo pastry meets a heavenly filling of spinach, feta, and ricotta with fresh citrus and vibrant dill. Find phyllo dough in the freezer aisle and let's get cooking! Opa!

Ingredients

  • 2 eggs
  • 2 tbsp Lemon Dilly Dip Mix
  • 1 medium onion, diced
  • 4 oz (114 g) crumbled low-fat feta cheese
  • 1⁄4 cup ricotta cheese
  • 1 pkg (10 oz/300 g) frozen spinach
  • 12 sheets phyllo pastry
  • 1 cup melted butter

Preparation

  1. Whisk eggs and Lemon Dilly together in a medium mixing bowl. Add onion, feta, cottage cheese and spinach. Combine well.
  2. Preheat oven to 375° F (190° C).
  3. Phyllo sheets are usually 16” x 22”. 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 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.
  4. Once assembled, place on a Sheet Pan lined with a Sheet Pan Liner and bake for 15 minutes.

Nutritional Information

Per serving(4 mini pies): Calories 190, Fat 15 g (Saturated 9 g, 0.5 0 g), Cholesterol 65 mg, Sodium 270 mg, Carbohydrate 10 g (Fiber 1 g, Sugars 1 g), Protein 4 g.

Tips

Make it a Casserole: Layer phyllo with spinach and cheese filling in a 9" x 13" 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 Sheet Pan Liner in the freezer. Once frozen, stack in airtight containers and keep frozen for up to 6 weeks. Bake from frozen on Sheet Pan lined with a Sheet Pan Liner at 350° F (175° C) for 20 minutes.

Perfectly Balance Your Plate

Serve with 3⁄4 cup prepared Lemony Chickpea Salad and prepared Dillicious Tzatziki.