Mini Spinach Feta Pies (Spanakopita)
User Reviews
4.9
Mini Spinach Feta Pies (Spanakopita)
Description
Mini Spinach Feta Pies (Spanakopita) transform frozen chopped spinach and crumbled feta cheese into a savory filling with diced yellow onion and eggs, seasoned with kosher salt and black pepper. The filling is generously spooned into muffin pans lined with puff pastry squares, which are pressed into the cups to form little pastry cups. A thorough egg wash coats the tops and edges before baking at 400°F until the pastry browns and crisps.
The technique of draining thawed spinach thoroughly after defrosting prevents soggy pies. The combination of feta's saltiness and the spinach's mild earthiness creates a balanced, rich filling. The puff pastry contributes a flaky, buttery texture that enhances each bite.
These pies suit smaller servings using mini muffin pans, adjust baking time accordingly. Serving them warm allows the flavors and textures to be fully appreciated.
The recipe suggests alternatives for fresh spinach by cooking and draining it before mixing. Nutritional information excludes any salt added to taste.
Ingredients
- 1 heet puff pastry thawed, frozen
- 16 oz. spinach frozen, chopped
- 8 oz. feta cheese finely chopped or crumbled
- 1/2 yellow onion finely diced (about 1/4 cup, small
- 3 egg divided
- kosher salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Unfold puff pastry and lightly roll with a rolling pin to remove seams.
- Cut the puff pastry into nine square(ish) pieces by cutting into a 3x3 grid.
- Line 9 muffin pan cups with the puff pastry, pressing down to push it up the sides to completely cover the inside of the cups.
- Thaw the frozen spinach and drain it of as much water as you can. I do this by putting the frozen spinach in a mesh sieve and running hot water over it until it's defrosted, then pressing down vigorously with a wooden spoon to squeeze the water out.
- Mix the spinach, feta, onion, 2 eggs, and salt and pepper to taste in a bowl.
- Fill each pastry lined muffin cup with the spinach mixture (feel free to stuff it very full).
- Beat the remaining egg very thoroughly in another bowl.
- Brush the tops and edges of each spinach pie with the egg mixture, until egg is completely used up.
- Bake for 30 minutes, or until browned on the outside.
- Allow to cool for five minutes before removing from muffin pan.
Notes
- For appetizers, use mini muffin pans and smaller pastry squares; bake for about 15 minutes at the same temperature.
- To use fresh spinach, cook and drain it well to remove excess moisture before mixing.
- Ensure to squeeze as much water as possible from the spinach after thawing to avoid soggy pies.
- Nutritional info does not include optional salt or seasonings; calculate separately if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9mini pies
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1mini pie | |
| Calories | 255kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 77mg | 26% |
| Sodium | 407mg | 17% |
| Potassium | 236mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 6095IU | 122% |
| Vitamin C | 3mg | 3% |
| Calcium | 202mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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