Mini Greek Vegan Spinach-Leek-Quinoa Pies – Spanakopita
User Reviews
5
2 reviews
Excellent
-
Servings
20
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Course
Appetizer
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Cuisine
Mediterranean, Greek
Mini Greek Vegan Spinach-Leek-Quinoa Pies – Spanakopita
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 3 tablespoons olive oil plus more for brushing
- 2 cups leek only white about 2 large leeks, sliced
- 2 spring onions only white, sliced
- 1 pound spinach washed and chopped
- 3 tablespoons mint 2 Tbs dry, fresh
- 2 tablespoons oregano 1 Tbs dry, fresh
- 2 tablespoons dill
- 2 tablespoons quinoa rinsed; uncooked
- 1 teaspoon ground nutmeg
- sugar a pinch
- 6 phyllo dough defrosted if frozen, sheets
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven at 350 degrees Fahrenheit (180 C)
- In a large pan heat the 2 tablespoons olive oil and saute the leek and onion until soft.
- Add half of the spinach in the pan with the leek and heat until wilted and the other half of spinach in another pan or pot with the rest of the olive oil and heat until wilted.
- Empty all spinach and leek mixture in a large bowl and add the mint, oregano, dill, nutmeg, sugar, quinoa, salt and pepper and mix well. Let it sit for 10 minutes.
- Take a phyllo sheet (keep others covered with a towel) and spread it out. Brush with olive oil and cut in 4 strips lengthwise.
- Place your mixture in the top corner and fold into triangles see here for method.
- Brush tops with a bit of olive oil and sprinkle a few drops of water.
- Place on a pan brushed with olive oil, and bake for 25-30 minutes, until golden.
Notes
- You can reheat to get phyllo crunchy if serving later.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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