Mini Spanakopitas (Greek Spinach Pies) |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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They taste best with fresh spinach!! The one thing that I like best about them is that the filling can be prepared well ahead of time and kept in the fridge, makes things much easier!! Ingredients:
1 (10 ounce) package fresh spinach, coarsely chopped |
1/3 cup feta cheese, crumbled |
1/4 cup cottage cheese, low-fat |
2 tablespoons parmesan cheese, grated |
2 teaspoons olive oil |
1 1/2 cups green onions, chopped |
1 1/2 tablespoons dried dill or 1 1/2 teaspoons fresh dill, chopped |
1 tablespoon fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 large egg whites, lightly beaten |
1 tablespoon olive oil |
1/4 teaspoon salt |
1 large egg white |
5 sheets frozen phyllo dough, thawed |
Directions:
1. Preheat oven to 350°F.
2. FOR THE FILLING: Place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheese in a bowl; set aside,.
3. Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; sauté for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
4. Combine 1 tablespoons olive oil, 1/4 teaspoons salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each lengthwise into 4 (3 1/2 inch wide) strips; lightlybrush phylo sheet with egg mixture (cover remaining phylo dough to keep it from drying). Spoon about 1 tablespoons spinach mixture onto one end of strip. Fold one corner of the opposite end over mixture, forming a triangle keep folding back and forth into a triangle to the end of strip.
5. Place triangles, seam sides down, on a baking sheet. Bake at 350F for 20 minutes until golden brown.
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