These Mini Spinach Feta pies are an easy alternative to traditional Greek Spanakopita, with only 5 ingredients and about 20 minutes of hands on time! These are packed FULL of healthy spinach, and a perfect vegetarian entree or appetizer.
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.