Individual-sized Spanakopita (Spinach Pie)
- 1 tablespoon olive oil, plus more for brushing phyllo
- 1 large leek, diced
- 3 spring onions, sliced
- 3 garlic cloves, minced
- 10 ounces spinach, chopped
- ⅓ cup minced fresh dill
- zest of ½ lemon
- 1 teaspoon lemon juice
- 1 cup crumbled feta cheese
- 1/3 cup kefalotiri cheese (or other hard cheese such as Romano or Parmesan)
- 1 egg, beaten
- 60 prepared phyllo sheets
- sesame seeds for sprinkling (optional)
- Add one tablespoon of olive oil to a large pan over medium-low heat. Add the leeks, spring onions, and garlic and cook until tender, approximately 5 minutes.
- Working in batches, add as much spinach as possible to the pan, stir until wilted, and then add more spinach; season with salt and pepper.
- Transfer the mixture to a bowl and add lemon zest, lemon juice, and dill. Let cool and then add both cheeses. Stir to combine. Add the egg to the mixture and stir through.
- Preheat oven to 375°F (190°C). Prepare your workstation with a bowl of olive oil and a brush and a parchment-lined baking tray.
- Place one sheet of phyllo on the table, with the long side facing you. Brush with olive oil and then layer with another sheet of phyllo. Brush with olive oil again and then cut into three inch strips (a pizza cutter works great for this). Place a heaping tablespoon of the spinach mixture at the end of the strip nearest you. Fold the edge over at an angle, creating a triangle. Continue to fold the triangle over the phyllo as you would a flag until you reach the end of the strip. Place the finished triangle seam-side down on the baking sheet. Repeat this process until you have used all of the filling. You should be able to make 28-30 triangles.
- At this point you can freeze the triangles for later use or brush with olive oil, sprinkle with sesame seeds, and bake in preheated oven until golden-brown, 15 to 20 minutes.
- Serve immediately or enjoy at room temperature.
Make extra and store in the freezer for quick and easy appetizer bites ready to go anytime company arrives!
What others are saying
Sam Dalton says:
I really liked these spinach pies. They're great as an appetizer, really flaky and delicious. Also we used romano cheese, and it turned out great.
Katie Hason says:
These spinach and feta pies kind of remind me of a wonton. They're super light with a delicious, flaky crust. I made them for a potluck at a company party and they were a big hit.