Individual Spanakopita Pies

It’s ‘National Pie Day; and we have the perfect “mini pies” to kick off your week of green! 

What You Need

  • Olive Oil Cooking Spray
  • 1 Medium Onion
  • 1 Leek
  • 3 Scallions
  • 2 Cloves Garlic
  • 1 Tbsp. Garlic Powder
  • ½ C. Fat-Free feta, crumbled
  • 1 C. Fat-Free Ricotta Cheese
  • 2 Large Eggs
  • 2, 10oz pkgs Frozen Spinach, thawed and squeezed dry
  • 1 bunch Parsley
  • 3 Tbsp. Fresh Dill
  • 2 tsp. Dried Dill
  • ½ tsp. Black Pepper
  • Pinch of Nutmeg
  • Salt and Pepper as Desired
  • 6 9 x 14-inch Sheets Frozen Phyllo, thawed in refrigerator

 How It’s Made:

  1. Preheat oven to 425 degrees fahrenheit
  2. Dice onion
  3. Slice leek in half lengthwise, then down the center, and finally slice into ribbons
  4. Slice scallions
  5. Mince garlic
  6. Roughly chop parsley
  7. In a large bowl, mix together the feta cheese, ricotta cheese, eggs, scallions until smooth
  8. Mix in onion, leek, scallions, parsley, garlic, garlic powder, spinach, dill, pepper, and nutmeg
  9. Spray muffin tin with olive oil
  10. Working quickly, lay out a stack of 3 sheets of Phyllo dough. Cut the stack into 4-inch squares, so you have 6, 3-layered squares. Lightly spray the squares with olive oil and press into each of the muffin cups. Repeat with the remaining 3 sheets
  11. Divide the spinach mixture evenly among the muffin cups
  12.  Fold the overhanging phyllo dough into the center
  13. Bake for 15 minutes until golden and set

Serves 6

Nutritional Facts:
Plate icon

Calories 170
Total Fat 2g
Cholesterol 70mg
Sodium 395mg

Carbohydrates 24g
Fiber 5g
Sugar 3g
Protein 20g

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