Serves 8
40 min
Individual Spinach Pies (Spanakopita)
Recipe GLPRadd704656c37e1
Golden, crispy phyllo pastry triangles filled with a savory mixture of wilted spinach, leeks, onions, and creamy feta and Parmesan cheeses, seasoned with fresh dill. These Mediterranean-inspired hand-held pastries are perfect as an appetizer, side dish, or light snack.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 tablespoon olive oil
1/2 cup chopped leek
1/2 cup chopped onion
6 to 8 ounces fresh baby spinach
1/2 teaspoon dried dill
3 ounces crumbled feta cheese
2 tablespoons shredded Parmesan cheese
2 tablespoons lightly beaten egg
Salt to taste
Black pepper to taste
6 sheets phyllo dough, thawed
2 tablespoons melted salted butter
2 tablespoons extra virgin olive oil
Directions
Heat 1 tablespoon of olive oil in a large skillet over medium heat for about 30 seconds until it shimmers. Add the chopped leek and onion, stirring occasionally, and cook for about 5 minutes until softened and translucent.
Add the fresh baby spinach to the skillet and cook for 2 to 3 minutes, stirring frequently, until completely wilted. Remove from heat and press the spinach mixture with a paper towel to remove as much excess moisture as possible.
Transfer the cooked spinach mixture to a cutting board and finely chop it. Place the chopped mixture into a medium bowl.
Stir the dried dill into the spinach mixture and season with salt and pepper to taste. Add the crumbled feta cheese, beaten egg, and shredded Parmesan cheese, mixing gently until just combined.
Combine the melted salted butter and extra virgin olive oil in a small bowl. Unroll the phyllo dough sheets and carefully peel off the first sheet, keeping the remaining sheets covered with a damp paper towel to prevent drying. Lay the sheet lengthwise on your work surface and brush it lightly with the butter-oil mixture.
Fold the phyllo sheet in half lengthwise to create a long, narrow rectangle approximately 4 inches by 12 inches. Place about 1 heaping tablespoon of the spinach filling in the bottom left corner, about 1 inch from the bottom and 1/2 inch from the left edge.
Fold the phyllo and filling like a flag: bring the bottom right corner diagonally over the filling, then fold the entire filled portion upward, and continue folding upward and across until you reach the end of the phyllo strip, creating a compact triangle. Brush lightly with additional butter-oil mixture if desired.
Place the triangle on a parchment-lined baking sheet. Repeat with the remaining phyllo sheets and filling until you have 7 to 8 triangles.
Bake at 350°F for 20 to 25 minutes until the phyllo is golden brown and crispy. Remove from the oven and let cool for 2 to 3 minutes before serving.
