Mini Spanakopita Greek Spinach Pies
Delight your taste buds with these Mini Spanakopita Greek Spinach Pies—a savory, bite-sized twist on the classic Greek delicacy! This recipe pairs the flaky, golden crispness of phyllo dough with a rich spinach and cheese filling, featuring creamy feta, smooth ricotta, and aromatic herbs like dill and parsley. With a hint of nutmeg for depth and a perfectly seasoned mixture of sautéed spinach, onion, and garlic, these handheld triangles are a delightful balance of texture and flavor. Easy to prepare in under an hour, they are perfect for appetizers, party snacks, or light vegetarian meals. Serve them warm from the oven for a crowd-pleasing treat that echoes authentic Mediterranean flavors.
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Recipe Information
Ingredients
- 16 sheets Phyllo dough
- 0.5 cups Olive oil
- 3 cups Fresh spinach
- 1 cups Feta cheese
- 0.5 cups Ricotta cheese
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 1 Egg
- 2 tablespoons, chopped Dill
- 2 tablespoons, chopped Parsley
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 1 minute.
Add the fresh spinach to the skillet, cooking for 5 minutes until wilted. Remove from heat and let it cool slightly.
In a mixing bowl, combine the cooked spinach mixture, feta cheese, ricotta cheese, egg, dill, parsley, nutmeg, salt, and black pepper. Mix well.
Carefully unroll the phyllo dough and lay it flat. Cover the stack with a damp towel to prevent it from drying out.
Take one sheet of phyllo dough and brush it lightly with olive oil. Place another sheet on top and brush with olive oil again.
Using a knife or pizza cutter, cut the layered phyllo sheets into 3-inch-wide strips.
Spoon a tablespoon of the spinach filling at the end of each strip. Fold the corner over to form a triangle, then continue folding like a flag to maintain the triangular shape until the strip is fully wrapped. Repeat with the remaining phyllo and filling.
Place the folded triangles onto the prepared baking sheets, seams down. Brush the tops with a little olive oil to ensure a golden crust.
Bake in the preheated oven for 20-25 minutes, or until the triangles are crispy and golden brown.
Allow the spanakopita to cool slightly before serving. Enjoy as an appetizer or snack!
Nutrition Facts
Calories |
2692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.2 g | 226% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 5024 mg | 218% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 7.6 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1422 mg | 109% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
