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Mini Greek Spinach Pies
5
from
3
votes
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.
Prep Time:
10
minutes
mins
Cook Time:
35
minutes
mins
Total Time:
45
minutes
mins
Yield:
15
servings
Course:
Appetizer, Breakfast, Brunch
Cuisine:
Mediterranean
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))
Instructions
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.
Nutrition
Serving:
2
mini pies
,
Calories:
69
kcal
,
Carbohydrates:
6
g
,
Protein:
2
g
,
Fat:
4
g
,
Saturated Fat:
0.5
g
,
Cholesterol:
2
mg
,
Sodium:
107
mg
,
Fiber:
1
g
,
Sugar:
1
g
- WW Points:
2