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Mini Spinach and Feta Pies

Mini Spinach and Feta Pies

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Why do things taste better when they are small? I made a mini version of my favorite spinach and feta pie. Wonton wrappers make a cute little crust perfect for spinach and feta happiness.MORE+LESS-


packages Cascadian Farm™ frozen organic chopped spinach, cooked and drained


cup crumbled feta cheese


tablespoon fresh dill, chopped


teaspoon black pepper


teaspoon dried oregano

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  • 1

    Preheat oven to 350°F. Spray two muffin tins with cooking spray. Gently press wonton wrappers into cups and spray with cooking spray. Bake for 5 minutes. Remove from oven.

  • 2

    In a medium bowl, mix spinach, feta, ricotta, dill, lemon zest, lemon juice, salt, pepper, and oregano.

  • 3

    Add filling to wonton wrapper. Put back into the oven for another 10 minutes. The filling should be hot and the wontons golden brown. Sprinkle with pine nuts and bake for another 2 minutes.

No nutrition information available for this recipe

More About This Recipe

  • For some reason, things taste better to me when they’re small. I’m not sure why—maybe it is because they are adorable.

    Not only are my Mini Spinach and Feta Pies adorable, but they taste delicious to boot. So I win on both counts! Cute and tasty.

    I love spinach pie, but I don’t love making pie crust. I used to make one big spinach pie and serve slices with a Greek salad or alongside grilled chicken. And be sort of grumpy after I made it. I still eat spinach pie with these foods, now I just make baby size ones. It’s a whole lot more fun, and I’m a lot less grumpy!

    Once you learn how to make mini crusts with wonton wrappers, you’ll want to want to make everything in crispy mini pie form. So easy to do, and really, how cute are these?!


    Grab your ingredients. Cook the spinach and drain really well. You want the spinach to be almost dry. I like to put the spinach in a kitchen towel and twist until all of the water comes out.

    Spray two muffin tins with cooking spray. Gently press the wonton wrappers into the cups. Spray again and bake in a 350 degree oven for 5 minutes. Just to give them a head start.

    Mix together feta, ricotta, dill, lemon juice, zest, salt, pepper, and oregano.

    Add the spinach. Mix well.

    Take the cups out of the oven.

    Fill the cups with filling. Put the pies back into the oven for another 10 minutes.

    Sprinkle the tops with pine nuts and bake for another two minutes.

    Serve with a glass of wine. Opa!

Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek spinach triangles)

A super versatile traditional Greek spanakopita triangles recipe! These little treats are perfect for every time of the day as delicious starter, mid-day snack or light dinner!

Spanakopita (Greek spinach feta phyllo pie) is commonly prepared in a large pan and then cut into individual portions. This is a variation of the traditional Greek spanakopita recipe, served as individual mini triangles. The itemised portions are far more versatile – the perfect finger food which easy fit in your hand bag or kids lunch box!

Mini Spinach and Feta Pies (Easy Spanakopita)

  • 1 pack puff pastry/shortcrust pastry (or make your own)
  • 200g feta cheese
  • 150g fresh spinach, washed
  • 2 eggs
  • 100ml Greek yogurt
  • black pepper to taste
  • ½ tsp dried oregano (or use fresh chopped parsley/dill)
  • ¼ tsp grated nutmeg

Cut out 4-5 layers of filo pastry, brushed with butter for more traditional pies.
Make one large pie if preferred and cook for an extra 10 minutes.

This week's recipe shed linky is on a vegetarian theme, so be sure to check out all the other lovely recipes on Reluctant Housedad's blog.
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A perfect meal if you ask me. Enjoy!

Looks lovely, simple and delicious. I love feta. Thanks for joining in the Recipe Shed this week. Please come again. Next week's theme is SPICES

Thanks very much for your comment. I love hearing your opinions, so please rest assured that genuine comments and competition entries will be visible after approval. This may take 24-48 hours, depending on how hectic my work/home life is at the time!

  • In the fridge: Store crustless mini spinach and feta quiches in an airtight container in the fridge for 3-4 days.
  • In the freezer: For longer storage, you can keep the quiches in the freezer for about 4 months. Cool completely before transferring them to a freezer friendly bag or container.
  • Reheat: Place the quiches on a baking sheet and bake them on low for a 5-10 minutes or until heated through. Otherwise you can microwave on high for 30 minutes.

If you try this crustless mini spinach and feta quiche recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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What’s in these pies?

We’ve gone for a simple Greek inspiration, with tofu feta cheese, spinach, and dill. Using frozen spinach makes things even easier and budget friendly, just thawed and with any extra water squeezed out before mixing.

There’s also some leek, green onion, rosemary, and sesame. Plenty of flavour and texture to go around!

If you’re not vegan, you can definitely use sheep feta in place of the tofu, and it’ll cut your prep time down even further. Or try a bit of crumbled goat cheese or a store-bought vegan feta or other crumbly cheese. These are super quick and easy, but look gorgeous, just what’s needed for feeding a group.

We haven’t seen gluten-free filo pastry to buy, but there are several recipes online if you want to try making your own! Unfortunately none of us have tried them yet so we can’t recommend one in particular.

How do I make them?

First things first, get going with that tofu feta if you want to use it. The feta needs to marinate for a few hours, or overnight, so it should be made ahead. Once you’re ready to go, thaw the spinach out in the refrigerator or microwave.

Once the spinach is ready to go, most of the ingredients are sauteed in a frying pan for extra layers of flavour – key in plant based recipes! – and to evaporate any more water lingering in the spinach. Bonus, the filling can either be made ahead or used immediately.

The spinach mixture is delicious on its own, but especially good folded into filo triangles – and it’s easier than you think! Brush the filo with olive oil and cut into strips, add the filling, and fold several times to create a cute little packet. Take a look at the recipe video to see how it’s done.


Please prepare yourself, because these pastries are going to vanish. Their savory goodness and perfect mini size will keep people grabbing at them until they’re gone. Served at a party, I suspect you’re going to get more than a few recipe requests. Frozen puff pastry. It it so handy. But like side note, I’ve never ever seen an off-brand version. Like, who carries one?

Serves 18 pastries

2 cups spinach
1 teaspoon olive oil
4 ounces crumbled feta
2 tablespoons grated parmesan
2 green onions, sliced
1/4 teaspoon garlic powder
A dash of red pepper flake
1/4 teaspoon pepper
2 eggs, divided
1 pound frozen puff pastry sheets, thawed

Preheat oven to 350 degrees. Saute spinach with olive oil in a skillet over medium heat until spinach is wilted. Remove from heat and combine in a bowl with feta, parmesan, green onions, garlic powder, red pepper flake, pepper, and 1 egg. Slice each sheet of puff pastry into nine squares. Spoon feta mixture into center of each square, leaving space for folding. Fold pastry diagonally. Whisk remaining egg with 1 tablespoon of water. Brush egg wash over top of pastries. Bake for 25 minutes.

Why This Recipe works

What I love about these Spinach and Cheese Fatayer is how simple they are to prepare. They can be prepared ahead of time and baked when ready to serve.

The filling contains fresh spinach, and lots of other fresh herbs and spices which elevates this vegetarian Fatayer recipe to a whole new level.

I included Feta cheese in this Fatayer recipe, which adds creaminess to the filling, while the crushed red pepper adds a little extra zip.

I also reduced the amount of lemon juice and oil that is usually found in most Fatayer recipes. This not only keeps the mix from being soggy, but reducing the amount of oil makes them healthier and lower in calories as well.

The combination of lemon juice and sumac powder gives these Spinach Fatayer just the right amount of tang, making the extra lemon juice unnecessary.

Finally, I love that these Spinach Fatayer are baked instead of fried, which makes them even a healthier snacking option.

Pine nuts can be added to the Fatayer filling to give them a nutty flavor and a little crunch. I recommend adding no more than ¼ of a cup.

Mini cheese and spinach savoury tarts

This is an updated post. We love these little cheese and spinach savoury tarts, so I decided they needed a redo! They were a much needed addition to our bake to school freezer restock.

I made ricotta with unhomogenised milk last night. It was divine. I'm trying to stock up the freezer with some back to preschool goodies for those mornings when everything isn't going anywhere near to plan.

I took a gamble with these and it paid off- I've never really done open pies in a muffin tray before, let alone with puff pastry! But my gamble worked out- and Miss 4, a self proclaimed non eater of pastry devoured 2.

I used a flower cutter to make the pastry shapes and they fitted perfectly into my silicone cupcake trays. They puffed up really nicely, and you could use a flower cutter for anything that needs a pastry base, mini quiches, other tarts etc..

By using flavours that were already favourites, the kids enjoyed these. They also had the added benefit of being new to the two mini Kidgredients so they were very exciting to eat! They can go straight from the freezer to the lunchbox and will be ready to eat at lunchtime. They can also be reheated if you want them warm.

I think you could play with the flavours a lot with these, add some bacon, use different veggies, at some fetta, the possibilities are endless, so let me know what you create!

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Watch the video: Feta and Spinach Filo Pie. Jamie Oliver (May 2022).