Spanakopita is one of my favorite appetizers. I have always loved these bites of cheesy spinach filling and flaky phyllo crust. But I’ve never tried making them. So, when I received a review copy of 175 Best Mini Pie Recipes: Sweet to Savory and discovered a recipe for them in the book, I knew it was time to give it a try! I’m really glad I did–they were really good! I’m sharing the recipe with you later in this post. But first I’ll tell you more about the book, because there are all sorts of mini pie recipes in it…and I have a giveaway copy you can enter to win, too! See the end of the post for the giveaway details!
175 Best Mini Pie Recipes (softcover), by chef and food writer Julie Anne Hession, has all kinds of wonderful sweet and savory recipes. Here are just a few…Blackberry Sugarplum Cornmeal Pies, Raspberry Nectarine Gallettes, Caramel Apple Hand Pies, Brown Butter Custard Pear Tarts, Southern Banana Pudding Pies, Carrot Cake Pies with Cream Cheese Crust, Chocolate Cappuccino Pocket Pies, Pesto Chicken Hand Pies, Pork Empanadas with Salsa Verde, Mini Cheese and Sausage Calzones, Croque Madame Breakfast Cups, Minestrone Pot Pies…and lots of other tasty treats for breakfast, lunch, dinner, and dessert. The book also includes helpful tips in the chapters on Creating Perfect Mini Pies and Working with Dough. So if you’re new to pie-making, you’ll find this book helpful and easy to understand. And if you’re an experienced pie maker, you’ll enjoy the wide variety and creative recipes to choose from!
Here’s the recipe for Spanakopita…no need to make any dough for this, since it calls for purchased phyllo dough. If you haven’t ever used phyllo sheets in a recipe, you may find it a little tricky to work with because they are so thin and delicate…but after folding a few spanakopitas, you’ll get the hang of it! :)
SPANAKOPITA from 175 Best Mini Pie Recipes
Makes 24 Triangles
When people think of Greek food, spanakopita is likely one of the first dishes that come to mind. Serve these crisp spinach and feta phyllo pies as a flavorful vegetarian appetizer at parties–they will quickly disappear!–Julie Ann Hession
- 1 Tablespoon (15 mL) unsalted butter
- 1 Tablespoon (15 mL) extra-virgin olive oil
- 12 ounces (375 g) fresh baby spinach
- 1/2 cup (125 mL) chopped green onions
- 2 Tablespoons (30 mL) chopped parsley
- 1 Tablespoon (15 mL) freshly squeezed lemon juice
- 1 large egg, lightly beaten
- 1/4 teaspoon (1 mL) ground nutmeg
- 1 teaspoon (5 mL) salt
- 1/2 teaspoon (2mL) freshly ground black pepper
- 1 cup (250 mL) crumbled feta cheese
- 24 sheets phyllo dough, thawed
- 3/4 cup (175 mL) unsalted butter, melted
Preheat oven to 375˚F (190˚C), positioning racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
1. Filling: In a large skillet, melt butter with olive oil over medium heat. Add spinach and cook, stirring, until wilted, about 4 minutes. Remove from heat and set aside to cool for 15 minutes.
2. Squeeze excess liquid from spinach, then transfer to a cutting board. Chop coarsely and place in a large bowl. Add green onions, parsley, lemon juice, egg, nutmeg, salt, and pepper; stir to blend. Add feta and toss to blend.
3. Place one sheet of phyllo on clean work surface, short side facing you. Working quickly, brush with melted butter and fold in half lengthwise. Brush again with butter.
4. Spoon 1 heaping Tablespoon (20 mL) spinach filling onto bottom left side of strip, leaving about a 1-inch (2.5 cm) border at the bottom. Fold bottom left corner over the filling to form a triangle, then continue to fold triangles up the strip of phyllo to the top as if you were folding a flag. Brush top of triangle with butter, pressing end to seal. Place triangle, seam side down, on prepared baking sheet. Repeat with remaining phyllo and filling, making 24 triangles.
5. Bake in preheated oven at 375˚F for 18 to 20 minutes, switching positions of baking sheets halfway through, until phyllo is deep golden brown and crisp. Cool slightly and serve warm.
Tip: The key to making perfectly crisp spanakopita is to ensure that excess liquid is removed from the spinach before filling. If your filling begins to produce liquid while you are still constructing the triangles, remove it by straining or by pressing the spoonful against the side of the bowl before placing on the pastry. This will make the difference between soggy and spectacular bits.
Make Ahead: Spanakopita can be assembled and frozen for up to five days. Freeze pies for 30 minutes on baking sheets, then seal in zip-top bags. Bake from frozen as directed.
GIVEAWAY IS NOW CLOSED
Congratulations to commentor #18, Marie, for winning the book!
Now for the Giveaway…if you’d like to enter to win a copy of 175 Best Mini Pie Recipes, leave a comment on this blog post between now and Saturday, June 1, at midnight (CST)–the random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced on Sunday, June 2. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway limited to readers in the Continental U.S. and Canada.
First entry: Leave a comment on this post telling me what your favorite kind of pie is.
Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.
Can’t wait to hear what kind of pies you all like! :)