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:
- Preheat oven to 425 degrees fahrenheit
- Dice onion
- Slice leek in half lengthwise, then down the center, and finally slice into ribbons
- Slice scallions
- Mince garlic
- Roughly chop parsley
- In a large bowl, mix together the feta cheese, ricotta cheese, eggs, scallions until smooth
- Mix in onion, leek, scallions, parsley, garlic, garlic powder, spinach, dill, pepper, and nutmeg
- Spray muffin tin with olive oil
- 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
- Divide the spinach mixture evenly among the muffin cups
- Fold the overhanging phyllo dough into the center
- Bake for 15 minutes until golden and set
Serves 6
Nutritional Facts:
Calories 170
Total Fat 2g
Cholesterol 70mg
Sodium 395mg
Carbohydrates 24g
Fiber 5g
Sugar 3g
Protein 20g
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