As a food enthusiast with a penchant for Mediterranean flavors, I often find myself gravitating towards recipes that bring a touch of Greece into my kitchen. One such dish that has become a family favorite is the Mini Spinach and Feta Pies. These delightful pastries, known as spanakopitakia in Greek, have captivated our taste buds with their savory goodness wrapped in golden, flaky pastry. Whether served as appetizers or a light main course, these pies have been met with enthusiastic approval from every member of my family. The combination of fresh spinach and creamy feta, encased in layers of crispy phyllo dough, creates a harmony of flavors and textures that is simply irresistible.
Ingredients
To make these delectable Mini Spinach and Feta Pies, you will need the following ingredients:
- 1 pound fresh spinach, washed and chopped
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried dill
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 package phyllo dough, thawed
- 1/2 cup melted butter
- 1 egg, beaten
Instructions
Start by preparing the filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant. Stir in the chopped spinach and cook until wilted. Transfer the spinach mixture to a bowl and allow it to cool slightly.
Once the spinach has cooled, add the crumbled feta, ricotta, Parmesan, dill, oregano, salt, and pepper. Mix well to combine all the ingredients and set the filling aside.
Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out. Take one sheet of phyllo and brush it lightly with melted butter. Place another sheet on top and brush with butter again. Using a sharp knife, cut the layered phyllo into strips, approximately 3 inches wide.
Place a tablespoon of the spinach and feta filling at the end of each strip. Fold the dough over the filling to create a triangle, then continue folding in a triangular shape until you reach the end of the strip. Brush the top of the pie with melted butter and place it on the prepared baking sheet. Repeat with the remaining filling and phyllo strips.
Once all the pies are assembled, brush them with the beaten egg for a golden finish. Bake in the preheated oven for 20-25 minutes or until they are crisp and golden brown. Remove from the oven and allow them to cool slightly before serving.
Nutrition Facts
This recipe makes approximately 24 mini pies, serving about 6 people. Each serving contains around 250 calories, depending on the specific brands and measurements used.
Preparation Time
Preparing these Mini Spinach and Feta Pies takes about 45 minutes of active cooking, with an additional 25 minutes for baking. Thus, you can expect the entire process, from start to finish, to take just over an hour.
How to Serve
Mini Spinach and Feta Pies can be served in a variety of ways:
- As a delightful appetizer at a dinner party or family gathering.
- Accompanied by a fresh garden salad for a light lunch or dinner.
- Included in a mezze platter alongside olives, hummus, and roasted vegetables.
- Paired with a chilled glass of white wine or a refreshing lemonade.
- As a portable snack for picnics or outdoor events.
Additional Tips
Here are some tips to ensure your Mini Spinach and Feta Pies turn out perfectly every time:
- Use fresh spinach: Fresh spinach gives the best flavor and texture. If using frozen, be sure to thaw and drain it thoroughly to avoid excess moisture.
- Keep phyllo covered: Phyllo dough dries out quickly, so keep it covered with a damp towel while you work to prevent cracking.
- Experiment with herbs: Feel free to experiment with other herbs like mint or parsley for a different twist on the classic flavor.
- Make ahead: These pies can be assembled and frozen before baking. Just add a few extra minutes to the baking time if baking from frozen.
- Serve warm: While they can be eaten at room temperature, these pies are best served warm when the pastry is at its crispiest.
FAQ Section
Q: Can I substitute the phyllo dough with puff pastry?
A: Yes, puff pastry can be used as an alternative to phyllo dough. It will result in a different texture, but it’s equally delicious.
Q: How do I store leftover pies?
A: Store any leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to maintain their crispiness.
Q: Can I add meat to the filling?
A: Absolutely! Cooked and seasoned ground meat, such as lamb or beef, can be added to the filling for a heartier pie.
Q: Are these pies suitable for vegetarians?
A: Yes, as the recipe is written, it is vegetarian-friendly. Ensure the cheeses used are suitable for vegetarians if this is a concern.
Q: Can I use other types of cheese?
A: Yes, you can experiment with other cheeses like goat cheese or a mix of cheeses to suit your taste preferences.