Mini Greek Spinach Pies

About This Recipe

These bite-sized spinach pies are a fun twist on one of my favorite Greek dishes, Spanakopita. These are great appetizers for the Holidays, football games, or anytime you get together with friends and family.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 cup scallions (finely chopped)
• 1 clove garlic (minced)
• 2 plum tomatoes (finely chopped (about 1 cup))
• 15 oz package frozen chopped spinach (thawed, all excess liquid squeezed out)
• 1 tbsp fresh dill (chopped)
• 2 tbsp fresh parsley (chopped)
• 1/2 cup 2.5 oz reduced fat crumbled feta
• 2 tbsp grated parmesan cheese
• 1/2 teaspoon kosher salt ( and freshly ground black pepper)
• 30 shells (2 packages mini fillo shells (such as Athens))

Instructions

1. In a medium skillet, heat the oil over medium heat.
2. Add the scallions and garlic and cook until soft, about 2 minutes.
3. Add the tomatoes, spinach, dill, parsley and salt.
4. Cook about 3 to 5 minutes.
5. Remove from the heat; mix in feta and parmesan cheese; set aside.
6. When ready to serve, preheat the oven to 350°F.
7. Fill the fillo cups with spinach filling, place on a baking sheet and bake until hot, about 12 to 15 minutes.