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.
1tablespoonextra-virgin olive oil
2plum tomatoes(finely chopped (about 1 cup))
15ozpackage frozen chopped spinach(thawed, all excess liquid squeezed out)
1/2cup2.5 oz reduced fat crumbled feta
2tbspgrated parmesan cheese
kosher salt and freshly ground black pepper
30shells(2 packages mini fillo shells (such as Athens))
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.