Mini Greek Spinach Pies

These bite-sized spinach pies are a fun twist on one of my favorite Greek dishes, Spanakopita. These are great appetizers for the Holidays, football games, or anytime you get together with friends and family.

Delicious and simple to make. You can make the filling a day ahead then assemble and bake right before serving. The shells can be found in the freezer section, and now they make them already baked.


Mini Greek Spinach Pies
Skinnytaste.com
Servings: 15 • Size: 2 mini pies • Points +: 2 pts • Smart Points: 1
Calories: 69 • Fat: 4 g • Carb: 6 g • Fiber: 1 g • Protein: 1.5 g • Sugar: 0 g
Sodium: 107 g (without the salt)

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup scallions, finely chopped
  • 1 clove garlic, minced
  • 2 plum tomatoes, finely chopped (about 1 cup)
  • 15 oz package frozen chopped spinach, thawed, all excess liquid squeezed out
  • 1 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup (2.5 oz) reduced fat crumbled feta
  • 2 tbsp grated parmesan cheese
  • kosher salt and freshly ground black pepper
  • 30 shells (2 packages) mini fillo shells (such as Athens)

Directions:

In a medium skillet, heat the oil over medium heat. Add the scallions
and garlic and cook until soft, about 2 minutes. Add the tomatoes,
spinach, dill, parsley and a pinch salt. Cook about 3 to 5 minutes.
Adjust salt and pepper, to taste and cook for another minute. Remove
from the heat; mix in feta and parmesan cheese; set aside.

When ready to serve, preheat the oven to 350°F.  Fill the fillo cups with spinach filling, place on a baking sheet and bake until hot, about 10 to 15 minutes.