These individual spanakopitas are the ultimate Greek appetizer, offering a delightful contrast between the shatteringly crisp, buttery phyllo pastry and the moist, herbaceous spinach filling. The combination of salty feta, fresh parsley, and sauted green onions creates a rich and aromatic bite that is both comforting and elegant. Perfect for holiday gatherings, potlucks, or a light dinner, these mini pies are easy to assemble in batches. They can even be frozen before baking for later convenience, making them a reliable choice for entertaining. Serve them warm with a side of tzatziki or as a standalone starter that showcases simple, high-quality ingredients.
Spanakopitas
Description
These individual spanakopitas are the ultimate Greek appetizer, offering a delightful contrast between the shatteringly crisp, buttery phyllo pastry and the moist, herbaceous spinach filling. The combination of salty feta, fresh parsley, and sauted green onions creates a rich and aromatic bite that is both comforting and elegant. Perfect for holiday gatherings, potlucks, or a light dinner, these mini pies are easy to assemble in batches. They can even be frozen before baking for later convenience, making them a reliable choice for entertaining. Serve them warm with a side of tzatziki or as a standalone starter that showcases simple, high-quality ingredients.Ingredients
Directions
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Preheat oven to 350F (175C).
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In a skillet, melt the 2 tablespoons of butter or oil over medium heat. Add sliced green onions and saut until soft and translucent, about 5 minutes.
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While onions cook, thaw frozen spinach and squeeze out all excess moisture thoroughly using a clean kitchen towel or cheesecloth. Chop the spinach finely by hand or pulse in a food processor.
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In a large bowl, combine the sauted green onions, chopped spinach, minced parsley, crumbled feta cheese, lightly beaten eggs, chopped fresh dill, salt, and pepper. Mix well until evenly distributed.
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Lay out the phyllo dough sheets on a clean work surface. Cover the stack with waxed paper and a damp towel to prevent drying out.
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Take out two sheets of phyllo at a time, keeping the rest covered. Brush the top sheet lightly with melted butter.
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Cut each double-sheet crosswise into strips approximately 2.5 inches wide.
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Place 1 teaspoon of the spinach filling about 1 inch from the bottom edge (nearest you) of each strip.
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Fold the bottom corner up and over the filling to form a right angle triangle. Continue folding the strip over itself at right angles to create a triangular shape, brushing lightly with butter between folds if desired for extra crispness.
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Place formed spanakopitas on baking sheets lined with parchment paper. Keep covered with a damp towel until ready to bake.
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Bake in the preheated oven for 20 to 25 minutes, or until golden brown and crisp. Turn once halfway through baking for even browning.
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Remove from oven and let cool slightly before serving.
Nutrition Facts
Servings 60
- Amount Per Serving
- Calories 262.9kcal
- % Daily Value *
- Total Fat 18.6g29%
- Saturated Fat 11.8g60%
- Cholesterol 51.9mg18%
- Sodium 779.4mg33%
- Total Carbohydrate 14.0g5%
- Dietary Fiber 3.9g16%
- Sugars 6.0g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
