These Mini Spinach Feta Pies are SO easy to make- much easier than traditional Greek Spanakopita- but with all the same delicious, savory taste. They’re perfectly portioned into individual servings since they’re made in a muffin pan, and they can even be made in a mini muffin pan for an impressive and tasty vegetarian appetizer.
Best of all- this recipe uses only FIVE ingredients and takes only 20 minutes of hands-on time to make!
Spanakopita is traditionally made with filo (or phyllo) dough, like baklava. I love filo dough, but it can be a bit tricky and time consuming to work with. Usually, you create stacks of filo by placing individual sheets in a tray and brush melted butter on each sheet (…YUM), filling the inside with yummy things such as this mixture of spinach and feta.
Using puff pastry is a wonderful alternative- it has the same flaky, buttery flavor and a similar texture, but is much quicker and easier to work with.
Just line 9 muffin cups with puff pastry (or 24 mini muffin cups), mix together the filling, fill the cups, brush with an egg wash, and bake!
These are a wonderful, light vegetarian meal for lunch or dinner when served with a Greek salad. And because the texture is so similar to a dense quiche, it would be great to serve for brunch as well. And if you make a mini, appetizer version, it’s perfect for a holiday cocktail party!
Or, make a batch to enjoy for lunch all week- just pop them in the microwave to reheat.
A few tips to keep in mind when making this recipe:
- Get a block of feta and cut it yourself rather than pre-crumbled. It’s more moist and much more delicious! (but to save time, buy already crumbled if you’re in a rush)
- Beat the egg VERY vigorously that you use to brush the pies. I made the mistake of not doing this, and parts of the egg pooled on top because it wasn’t separated enough.
- Squeeze as much water out of the spinach as you can before using it, otherwise the pies may be too watery. I suggest leaving it out a room temperature to completely defrost before using it, so it’s easier to squeeze the liquid out.
Recipe for Mini Spinach Feta Pies (Spanakopita) below!
Mini Spinach Feta Pies (Spanakopita)
- 1 sheet puff pastry
- 1 16- oz package frozen chopped spinach
- 8 oz. block feta finely chopped
- 1/2 small yellow onion finely diced (about 1/4 cup)
- 3 eggs divided
- salt and pepper to taste
- Preheat oven to 400 degrees F.
- Unfold puff pastry and lightly roll to remove seams.
- Cut the puff pastry into nine square(ish) pieces by cutting into a 3x3 grid.
- Line 9 muffin pan cups with the puff pastry, pressing down to push it up the sides to completely cover the inside of the cups.
- Thaw the frozen spinach and drain it of as much water as you can. I do this by putting the frozen spinach in a mesh sieve and running hot water over it until it's defrosted, then pressing down vigorously with a wooden spoon to squeeze the water out.
- Mix the spinach, feta, onion, 2 eggs, and salt and pepper in a bowl.
- Fill each pastry lined muffin cup with the spinach mixture (feel free to stuff it very full).
- Beat the remaining egg very thoroughly in another bowl.
- Brush the tops and edges of each spinach pie with the egg mixture, until egg is completely used up.
- Bake for 30 minutes, or until browned on the outside.
- Allow to cool for five minutes before removing from muffin pan.
- For a smaller appetizer portion, use a mini muffin pan and cut the puff pastry into a 5x5 grid (a standard mini muffin pan has 24 cups; you will have one extra piece of puff pastry using this method). Cook at the same temperature for about 15 minutes.
- To use fresh spinach, cook it first (I usually steam it), and proceed with the directions by squeezing as much of the water out as possible.