Spanakopitakia Little Spinach Pies
Transport your taste buds to the heart of Greece with these irresistible Spanakopitakia, Little Spinach Pies. Perfectly golden and flaky, these bite-sized treasures feature a savory filling of sautéed fresh spinach, creamy feta, tangy cream cheese, and aromatic herbs like dill and parsley. Wrapped in delicate layers of buttery phyllo dough, each triangle is baked to perfection for a satisfying crunch that complements the rich and vibrant filling. With a prep time of just 30 minutes, these mini pies are ideal for appetizers, party snacks, or a light lunch. Easy to make, stunning to serve, and utterly delicious, Spanakopitakia brings authentic Mediterranean flavors straight to your kitchen!
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Recipe Information
Ingredients
- 500 grams fresh spinach
- 200 grams feta cheese
- 50 grams cream cheese
- 1 medium onion
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 1 large egg
- 20 sheets phyllo dough sheets
- 100 grams unsalted butter
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Start by cleaning and roughly chopping the fresh spinach. Heat 2 tablespoons of olive oil in a skillet over medium heat, and sauté the spinach until wilted. Remove the spinach from the skillet and set it aside to cool. Once cooled, squeeze out any excess liquid.
In the same skillet, heat 1 tablespoon of olive oil and sauté the chopped onion until soft and translucent. Remove from the heat and set aside.
In a large mixing bowl, combine the sautéed spinach, cooked onion, crumbled feta cheese, cream cheese, chopped dill, and parsley. Add the egg, salt, and black pepper. Mix everything thoroughly until well-combined.
Preheat your oven to 190°C (375°F). Line a baking tray with parchment paper.
Melt the unsalted butter in a small saucepan or microwave. Lay out one sheet of phyllo dough on a clean work surface and brush it lightly with melted butter. Place another sheet of phyllo dough on top and brush it with butter as well.
Using a sharp knife or pizza cutter, divide the layered phyllo sheets into strips approximately 5 cm (2 inches) wide.
Place a teaspoon of the spinach mixture near one end of a phyllo strip. Fold one corner of the strip over the filling to form a triangle. Continue folding the strip in a triangle pattern, enclosing the filling as you go. Repeat until all the phyllo dough and filling are used.
Place the assembled triangles on the prepared baking tray. Brush the tops with more melted butter to ensure a golden, crispy finish.
Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and flaky.
Allow the Spanakopitakia to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.9 g | 268% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 6416 mg | 279% | |
| Total Carbohydrate | 259.0 g | 94% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 9.2 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1598 mg | 123% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 887 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.
