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)
- Muffin Pan
- Preheat oven to 400 degrees F.
- Unfold puff pastry and lightly roll with a rolling pin 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 to taste 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.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.