Dessert

Mini Greek Spinach Pies

Crisp mini phyllo shells cradle a savory blend of garlicky spinach, sweet tomatoes, fresh herbs, and tangy cheeses. Each bite delivers a warm, creamy filling against a delicate, golden crunch.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Mini Greek Spinach Pies
Total
25 min
Prep
10 min
Cook
15 min
Serves
15

Nutrition per Serving

Calories
69
Protein
2g
Carbs
6g
Fat
4g
Fiber
1g
Sugar
1g
Sodium
107mg

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1/2 cup scallions (finely chopped)
  • 1 clove garlic (minced)
  • 2 plum tomatoes (finely chopped (about 1 cup))
  • 15 oz package frozen chopped spinach (thawed, all excess liquid squeezed out)
  • 1 tbsp fresh dill (chopped)
  • 2 tbsp fresh parsley (chopped)
  • 1/2 cup 2.5 oz reduced fat crumbled feta
  • 2 tbsp grated parmesan cheese
  • kosher salt and freshly ground black pepper
  • 30 shells (2 packages mini fillo shells (such as Athens))

Instructions

  1. In a medium skillet, heat the oil over medium heat.
  2. Add the scallions and garlic and cook until soft, about 2 minutes.
  3. Add the tomatoes, spinach, dill, parsley and a pinch salt.
  4. Cook about 3 to 5 minutes.
  5. Adjust salt and pepper, to taste and cook for another minute.
  6. Remove from the heat; mix in feta and parmesan cheese; set aside.
  7. When ready to serve, preheat the oven to 350°F.
  8. Fill the fillo cups with spinach filling, place on a baking sheet and bake until hot, about 10 to 15 minutes.