HomeRecipesMini Spinach Pies (Spanakopita)
Mini Spinach Pies (Spanakopita)
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Ready to take your gathering to the next level? Say hello to Spanakopita! Flaky phyllo pastry meets a heavenly filling of spinach, feta, and ricotta with fresh citrus and vibrant dill. Find phyllo dough in the freezer aisle and let's get cooking! Opa!


Ingredients
2
eggs
2 tbsp
1
medium onion, diced
4 oz (114 g)
crumbled low-fat feta cheese
14 cup
ricotta cheese
1 pkg (10 oz/300 g)
frozen spinach
12 sheets
phyllo pastry
1 cup
melted butter

For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!  

Learn more about the Good Food Movement →

Preparation
  1. Whisk eggs and Lemon Dilly together in a medium mixing bowl. Add onion, feta, cottage cheese and spinach. Combine well.
  2. Preheat oven to 375° F (190° C).
  3. Phyllo sheets are usually 16” x 22”. Carefully unroll and cover with a clean, damp tea towel. To assemble, lay out 1 sheet and brush lightly with melted butter. Place second sheet on top of first. Using a pizza wheel (or very sharp knife) cut 8 equal strips. Place 1 tbsp filling on one end of each strip. Fold one corner of strip to opposite side, forming a triangle and enclosing the filling. Continue folding as you would a flag, to end of strip, maintaining triangular shape.
  4. Once assembled, place on a Sheet Pan lined with a Sheet Pan Liner and bake for 15 minutes.
Tips

Make it a Casserole: Layer phyllo with spinach and cheese filling in a 9" x 13" pan. Brush pastry with melted butter and bake in pre-heated 375° F (190° C) oven for 30–40 minutes, until pastry is golden. Slice and serve cold.

Time-saving Tip: Place a single layer of Mini Spinach Pies on a Sheet Pan lined with a Sheet Pan Liner in the freezer. Once frozen, stack in airtight containers and keep frozen for up to 6 weeks. Bake from frozen on Sheet Pan lined with a Sheet Pan Liner at 350° F (175° C) for 20 minutes.

Perfectly Balance Your Plate

Serve with 34 cup prepared Lemony Chickpea Salad and prepared Dillicious Tzatziki.

Nutritional Information

Per serving (4 mini pies): Calories 190, Fat 15 g (Saturated 9 g, Trans 0.5 g), Cholesterol 65 mg, Sodium 270 mg, Carbohydrate 10 g (Fibre 1 g, Sugars 1 g), Protein 4 g.

Mini Spinach Pies (Spanakopita)
30 min
48 mini pies
$0.70/serving
What you'll need
BEST SELLER
Lemon Dilly Dip MixLemon Dilly Dip Mix
Lemon Dilly Dip Mix
151 Reviews
$9.99
Sheet PanSheet Pan
Sheet Pan
35 Reviews
$29.00
Sheet Pan LinerSheet Pan Liner
Sheet Pan Liner
74 Reviews
$25.00
HomeRecipesMini Spinach Pies (Spanakopita)
Mini Spinach Pies (Spanakopita)
Recipe description
Mini Spinach Pies (Spanakopita)
Share it!

Ingredients
2
eggs
2 tbsp
1
medium onion, diced
4 oz (114 g)
crumbled low-fat feta cheese
14 cup
ricotta cheese
1 pkg (10 oz/300 g)
frozen spinach
12 sheets
phyllo pastry
1 cup
melted butter
30 min
48 mini pies
$0.70/serving

For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!  

Learn more about the Good Food Movement →

Preparation
  1. Whisk eggs and Lemon Dilly together in a medium mixing bowl. Add onion, feta, cottage cheese and spinach. Combine well.
  2. Preheat oven to 375° F (190° C).
  3. Phyllo sheets are usually 16” x 22”. Carefully unroll and cover with a clean, damp tea towel. To assemble, lay out 1 sheet and brush lightly with melted butter. Place second sheet on top of first. Using a pizza wheel (or very sharp knife) cut 8 equal strips. Place 1 tbsp filling on one end of each strip. Fold one corner of strip to opposite side, forming a triangle and enclosing the filling. Continue folding as you would a flag, to end of strip, maintaining triangular shape.
  4. Once assembled, place on a Sheet Pan lined with a Sheet Pan Liner and bake for 15 minutes.
What you'll need
BEST SELLER
Lemon Dilly Dip MixLemon Dilly Dip Mix
Lemon Dilly Dip Mix
151 Reviews
$9.99
Sheet PanSheet Pan
Sheet Pan
35 Reviews
$29.00
Sheet Pan LinerSheet Pan Liner
Sheet Pan Liner
74 Reviews
$25.00
Tips

Make it a Casserole: Layer phyllo with spinach and cheese filling in a 9" x 13" pan. Brush pastry with melted butter and bake in pre-heated 375° F (190° C) oven for 30–40 minutes, until pastry is golden. Slice and serve cold.

Time-saving Tip: Place a single layer of Mini Spinach Pies on a Sheet Pan lined with a Sheet Pan Liner in the freezer. Once frozen, stack in airtight containers and keep frozen for up to 6 weeks. Bake from frozen on Sheet Pan lined with a Sheet Pan Liner at 350° F (175° C) for 20 minutes.

Perfectly Balance Your Plate

Serve with 34 cup prepared Lemony Chickpea Salad and prepared Dillicious Tzatziki.

Nutritional Information

Per serving (4 mini pies): Calories 190, Fat 15 g (Saturated 9 g, Trans 0.5 g), Cholesterol 65 mg, Sodium 270 mg, Carbohydrate 10 g (Fibre 1 g, Sugars 1 g), Protein 4 g.