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Mini Spanakopita
Crisp, flaky pastry filled with aromatic spinach and feta cheese filling makes Spanakopita the perfect easy appetizer or lunch.
Course
Appetizer
Cuisine
Greek
Keyword
Spanakopita, Spanakopita recipe, Spanakopita triangles
Prep Time
40
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
1
hour
hour
Servings
20
Calories
91
kcal
Author
Alida Ryder
Ingredients
8
sheets
phyllo dough / phyllo pastry
750
g (1½lbs)
baby spinach
1½
cups
feta cheese
crumbled
1-2
tsp
salt
(to taste)
½
tsp
pepper
2
tsp
dill
finely chopped
pinch of nutmeg
1
egg
beaten
1/3
cup
melted butter
Instructions
Preheat the oven to 200°C/390°F.
Wash and drain the spinach.
Heat a large pot over medium-high heat then add the spinach.
Allow to wilt completely then transfer to a mesh strainer. Allow to cool to room temperature then squeeze out as much liquid as you can.
Roughly chop the spinach then transfer to a mixing bowl.
Add the feta cheese, beaten egg and seasonings and mix well.
Lay a sheet of phyllo pastry in front of you and brush with melted butter. Add another sheet of pastry on top.
Cut into 5 long strips (using a pizza cutter works well).
Place a tablespoon of spinach filling onto the bottom corner of the pastry then fold over to create a triangle shape.
Continue folding the spanakopita then brush the edge with butter and fold closed. Repeat with the rest of the pastry.
Place the spanakopita onto a greased sheet pan then place in a preheated oven and bake for 15-20 minutes until golden brown and crisp.
Remove from the oven and allow to cool for 15 minutes before serving.
Nutrition
Calories:
91
kcal
|
Carbohydrates:
6
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
26
mg
|
Sodium:
338
mg
|
Potassium:
225
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
3670
IU
|
Vitamin C:
11
mg
|
Calcium:
96
mg
|
Iron:
1
mg