Mini-Spanakopitas (Greek Spinach Pies)
Becky Luigart-Stayner; Melanie J. Clarke
Make an easy Greek appetizer recipe that's sure to please your guests.
"I like to make individual bundles and serve them as appetizers or as an accompaniment to a fish or meat dish for dinner. They taste best with fresh spinach. You can prepare the filling well ahead of time and keep it in the fridge." Cooking Light Reader
How to Make It
Step 1
Preheat oven to 350°.
Step 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.
Step 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.
Step 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.
Step 5
Place triangles, seam sides down, on a baking sheet. Bake at 350° for 20 minutes or until golden.
mjgorder1's Review
The spanankopitas came out great! We made it with puff pastry instead of phyllo. Used Pepperidge Farm brand and followed the recipe on back of package as far as time/temp in the oven. Tasted great and if you're in a time crunch, might be a better option. Also, substituted cottage cheese for ricotta. Def a keeper.
tastan's Review
Very good and not too difficult to make. Can make the filling a day ahead of time and can assemble the phyllo triangles a few hours ahead of time. I assembled and kept on a baking sheet well-covered with plastic wrap in the fridge and they were fine when I baked them a few hours later. Even the spinach-phobic husband liked these.
earrational's Review
I love Spanakopita but didn't have time to do the phyllo dough so I just made up the filling and served it as a side. It was delicious. I pureed a portion for my baby as well and he thought it was good too!
xristos's Review
Spanakopita is always welcome to any meal. Another easy variation
to the mini is to make spanakopita inside a baking dish with the phyllo in sheets, which is much faster to make
sika6061's Review
N/A
TheSchrib's Review
tasty
annacaraballo's Review
These were fine for a healthy recipe. The egg wash didn't help them to stay very crisp toward the middle, the inside was a good solid base. I wouldn't make again.
flaorangeblossm's Review
Good but had problems with the wrapping into triangles
theresasway's Review
Love this recipe. Working with phyllo can be a little challenging. The key is to make sure it is fully thawed before handling and keep it covered to prevent it from drying out. Sometimes I make them larger to serve as a meal instead of an appetizer.
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gothiqroze's Review