Mini Spanakopita Recipe: Crispy Greek Spinach Pies

Mini Greek Spinach Pies

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 frozen chopped spinach, thawed and well drained
• 1 tablespoon fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 cup (about 2.5 oz) reduced-fat crumbled feta
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon kosher salt and freshly ground black pepper, to taste
• 30 mini fillo shells (about 2 packages)

Instructions

1. Heat the olive oil in a medium skillet over medium heat.
2. Add the scallions and garlic and cook until softened, about 2 minutes, stirring to prevent browning.
3. Add the chopped tomatoes, drained spinach, dill, parsley, and the salt and pepper. Stir to combine.
4. Cook the mixture for 3 to 5 minutes until heated through and most moisture has evaporated.
5. Remove from heat and fold in the crumbled feta and grated Parmesan. Taste and adjust seasoning if needed. Let the filling cool slightly.
6. When ready to serve, preheat the oven to 350°F (175°C). Arrange the mini fillo shells on a baking sheet.
7. Spoon the spinach mixture into each fillo cup, filling them generously but not overflowing.
8. Bake in the preheated oven until the cups are hot and the filling is set, about 12 to 15 minutes. Serve warm.

Notes & Tips

Make ahead: The filling can be prepared up to 1 day in advance and refrigerated in a sealed container. Rewarm slightly before filling the shells. If using unbaked phyllo shells, brush lightly with melted butter or oil before filling and increase baking time a few minutes until golden and crisp.

Substitutions: If you don’t have fresh dill or parsley, 1 teaspoon dried dill and 2 teaspoons dried parsley may be used, though fresh herbs give a brighter flavor. For a dairy-free version, omit the feta and Parmesan and add a tablespoon of nutritional yeast for savory depth, or use a plant-based cheese that melts well.

Serving: These mini pies pair beautifully with tzatziki, a lemony yogurt dip, or a simple squeeze of fresh lemon juice just before serving. They work well on a buffet, as passed hors d’oeuvres, or plated alongside a fresh Greek salad for a light meal.

Nutrition (per serving: 2 mini pies)

Calories: 69 kcal, Carbohydrates: 6 g, Protein: 2 g, Fat: 4 g, Fiber: 1 g, Sodium: 107 mg

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness. These do not freeze as well once baked, but unbaked filled shells can be frozen on a baking sheet and then transferred to a freezer bag for up to 1 month; bake from frozen, adding a few extra minutes.