Mini-Spanakopitas (Greek Spinach Pies)

Mini-Spanakopitas (Greek Spinach Pies)
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon fresh lemon juice
  • 1 large egg white
  • 1 large egg white
  • 1/3 cup (about 1 1/2 ounces) feta cheese, crumbled
  • 1/3 cup (about 1 1/2 ounces) feta cheese, crumbled
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • + 27 more ingredients
    • Remaining ingredients:
    • Remaining ingredients:
    • ¼ teaspoon salt
    • 1 ½ tablespoons chopped fresh or 1 1/2 teaspoons dried dill
    • 1 tablespoon fresh lemon juice
    • 1 (10-ounce) package fresh spinach, coarsely chopped
    • 1 (10-ounce) package fresh spinach, coarsely chopped
    • ¼ cup 1% low-fat cottage cheese
    • 5 sheets frozen phyllo dough, thawed
    • ¼ cup 1% low-fat cottage cheese
    • 2 teaspoons olive oil
    • ¼ teaspoon salt
    • 2 large egg whites, lightly beaten
    • 1 tablespoon olive oil
    • 2 tablespoons grated Parmesan cheese
    • 1 ½ tablespoons chopped fresh or 1 1/2 teaspoons dried dill
    • Filling:
    • 2 teaspoons olive oil
    • ¼ teaspoon black pepper
    • 2 tablespoons grated Parmesan cheese
    • 5 sheets frozen phyllo dough, thawed
    • Filling:
    • ¼ teaspoon black pepper
    • 2 large egg whites, lightly beaten
    • ¼ teaspoon salt
    • 1 ½ cups chopped green onions
    • 1 ½ cups chopped green onions

Preheat oven to 350°. To prepare filling, place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside. Heat 2 teaspoons olive oil in a n...

View full recipe at My Recipes

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