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Mini Spinach and Feta Pies

Mini Spinach and Feta Pies

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Why do things taste better when they are small? I made a mini version of my favorite spinach and feta pie. Wonton wrappers make a cute little crust perfect for spinach and feta happiness.MORE+LESS-


packages Cascadian Farm™ frozen organic chopped spinach, cooked and drained


cup crumbled feta cheese


tablespoon fresh dill, chopped


teaspoon black pepper


teaspoon dried oregano

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  • 1

    Preheat oven to 350°F. Spray two muffin tins with cooking spray. Gently press wonton wrappers into cups and spray with cooking spray. Bake for 5 minutes. Remove from oven.

  • 2

    In a medium bowl, mix spinach, feta, ricotta, dill, lemon zest, lemon juice, salt, pepper, and oregano.

  • 3

    Add filling to wonton wrapper. Put back into the oven for another 10 minutes. The filling should be hot and the wontons golden brown. Sprinkle with pine nuts and bake for another 2 minutes.

No nutrition information available for this recipe

More About This Recipe

  • For some reason, things taste better to me when they’re small. I’m not sure why—maybe it is because they are adorable.

    Not only are my Mini Spinach and Feta Pies adorable, but they taste delicious to boot. So I win on both counts! Cute and tasty.

    I love spinach pie, but I don’t love making pie crust. I used to make one big spinach pie and serve slices with a Greek salad or alongside grilled chicken. And be sort of grumpy after I made it. I still eat spinach pie with these foods, now I just make baby size ones. It’s a whole lot more fun, and I’m a lot less grumpy!

    Once you learn how to make mini crusts with wonton wrappers, you’ll want to want to make everything in crispy mini pie form. So easy to do, and really, how cute are these?!


    Grab your ingredients. Cook the spinach and drain really well. You want the spinach to be almost dry. I like to put the spinach in a kitchen towel and twist until all of the water comes out.

    Spray two muffin tins with cooking spray. Gently press the wonton wrappers into the cups. Spray again and bake in a 350 degree oven for 5 minutes. Just to give them a head start.

    Mix together feta, ricotta, dill, lemon juice, zest, salt, pepper, and oregano.

    Add the spinach. Mix well.

    Take the cups out of the oven.

    Fill the cups with filling. Put the pies back into the oven for another 10 minutes.

    Sprinkle the tops with pine nuts and bake for another two minutes.

    Serve with a glass of wine. Opa!


Please prepare yourself, because these pastries are going to vanish. Their savory goodness and perfect mini size will keep people grabbing at them until they’re gone. Served at a party, I suspect you’re going to get more than a few recipe requests. Frozen puff pastry. It it so handy. But like side note, I’ve never ever seen an off-brand version. Like, who carries one?

Serves 18 pastries

2 cups spinach
1 teaspoon olive oil
4 ounces crumbled feta
2 tablespoons grated parmesan
2 green onions, sliced
1/4 teaspoon garlic powder
A dash of red pepper flake
1/4 teaspoon pepper
2 eggs, divided
1 pound frozen puff pastry sheets, thawed

Preheat oven to 350 degrees. Saute spinach with olive oil in a skillet over medium heat until spinach is wilted. Remove from heat and combine in a bowl with feta, parmesan, green onions, garlic powder, red pepper flake, pepper, and 1 egg. Slice each sheet of puff pastry into nine squares. Spoon feta mixture into center of each square, leaving space for folding. Fold pastry diagonally. Whisk remaining egg with 1 tablespoon of water. Brush egg wash over top of pastries. Bake for 25 minutes.

Mini Spanakopita triangles Ingredients

If you haven’t tried Greek spanakopita triangles before, then you are certainly missing out! Why? Because they are crispy, juicy and stuffed with a herby, tangy spinach-feta mixture! These mini spanakopita triangles are like no other vegetarian pie you’ve ever tried before!

The main ingredient you’ll need to make this spanakopita triangles recipe is -what else- spinach. To prepare the spanakopita triangles crumble the feta cheese and mix it with some lightly boiled spinach and then wrap them with some phyllo pastry forming a triangle.

The finishing touches are nothing else than a light brush with melted butter or olive oil (to keep it healthy) and finally bake them until golden brown and crispy. Simply delicious!

Why This Recipe Is The BEST!

Other than the fact that this recipe has been a staple Greek appetizer in our family for years and years, it is the filling that makes this recipe stand out amongst the others.

My secret ingredient in this recipe is the RICOTTA CHEESE! It is not traditional but it IS amazing.

A "traditional" Greek spanakopita filling simply uses spinach and feta cheese however I have found that incorporating ricotta cheese adds a much needed creaminess that I feel many, MANY spinach pies lack.

When you bake spanakopita, it tends to dry out, as does anything when it's heated. So adding something moist like ricotta will prevent this from happening leaving a deliciously cheesy and creamy interior even when it's cold.

I also add lemon juice which goes SO incredibly well with spinach, it is a must!

These Spinach and Feta Phyllo Dough Cups are a delicious alternative to these triangles but even faster!

You’ll need a very large mixing bowl for this. Wash the spinach well. If using larger leaves, my yiayia says it needs to be washed at least three times to remove the dirt. Trim away any large stalks. Trim and finely slice the spring onions and leek. Rinse them in a colander to get rid of any dirt. Toss the spinach with the sliced veg (if your colander isn’t large enough, do this in two stages). Sprinkle over the sea salt (or half of it if you are doing this in stages) and toss it in. Leave in the sink. After 15 minutes, use your hands to really scrunch the leaves, onions and leeks together, squeezing out the moisture. Be sure to really get stuck in and use your hands here, a spoon won’t achieve the same thing. Once you have scrunched all the leaves, transfer them to your large mixing bowl, and repeat with the remaining ingredients if you are doing it in batches.

Preheat your oven to 190°C/gas mark 5. When the spinach is ready, whisk the eggs in a large mixing bowl. Crumble in the feta and fresh anari or ricotta (draining away any excess liquid from the ricotta) into the bowl. Add the rocket, ground white pepper and finely grate in a generous amount of nutmeg. Finely chop the dill, stalks and all, and mix it in.

Drizzle a little olive oil into a 25cm×30cm roasting tray and, using a pastry brush, evenly coat the tray. Lay out enough filo to cover the base and drape over the sides, then drizzle with olive oil and brush it all over. Repeat until you have used half the filo it should be around 3–4 (this will depend on the brand you use) layers thick. Spoon the spinach filling into the tray, spreading it out evenly, then top with the remaining filo so it is also around 4 layers thick, brushing each layer with olive oil as you go. Scrunch the overhanging filo around the edge of the pie and brush with olive oil. Gently score the top of the pie into 8–12 pieces, being careful not to cut all the way through. Place the tray in the oven, and bake for around 45 minutes, until golden all over, then remove and leave to rest for at least 30 minutes before serving.

Watch the video: Κολοκυθόπιτα. Πανεύκολη, οικονομική και πεντανόστιμη!