Mini Spinach Pies
(Recipe adapted from myrecipes.com)
These miniature spinach pies are a classic appetizer. The delicate flavors and buttery crust go great with wine.
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Spinach pie filling
- 10 ounces fresh spinach, coarsely chopped
- 1/3 cup (about 1 1/2 ounces) feta cheese, crumbled
- 1/4 cup 1% low-fat cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons extra virgin olive oil
- 1 1/2 cups chopped green onions
- 1 1/2 tablespoons chopped fresh dill (1 1/2 teaspoons dried)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 egg whites, lightly beaten
Crust:
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 egg white
- 5 sheets frozen phyllo dough, thawed
Be sure to thaw phyllo dough in the refrigerator for at least 8 hours before using. To make these pies, start by heating the oven to 350 degrees F. Cook spinach on stove top in a sauce pan over medium heat until spinach wilts. Remove to a colander, where you will drain and gently squeeze out all excess water. Mix together spinach and cheeses in a glass bowl and set aside.
Put extra virgin olive oil in a nonstick skillet and heat over medium-high heat. Once heated, add green onions and sauté for 2 minutes or until soft. Slowly mix the onions, dill, lemon juice, salt, pepper and egg white into spinach. Mix well and set aside.
Now for the crust; whisk together olive oil, salt, and egg white in a bowl. Use 1 sheet of phyllo dough at a time, and cut each one lengthwise into 4 strips. Work carefully, as phyllo dough is very delicate. Use a pastry brush to lightly cover each sheet with a thin layer of egg mixture. Use a spoon to place about 1 tablespoon spinach mix onto one end of each strip. Create a triangle with each strip by folding one corner of the opposite end over mixture. Continue doing this until you reach the end of the strip. Set the pies, seams down, on a baking sheet and bake for about 20 minutes. When they're golden brown, pop them out of the oven.
