Mini Greek Spinach Pies
Ingredients
The filling
-
1
tablespoon
extra-virgin olive oil
-
½
cup
scallions, finely chopped
-
1
clove
garlic, minced
-
2
plum tomatoes
finely chopped (about 1 cup)
-
15
oz
frozen chopped spinach, thawed, all excess liquid squeezed out
-
1
tablespoon
fresh dill, chopped
-
2
tablespoons
fresh parsley, chopped
-
½
cup
reduced fat crumbled feta
-
2
tablespoons
grated parmesan cheese
-
to taste
kosher salt and freshly ground black pepper
The shells
-
30
mini fillo shells (such as Athens)
Instructions
- Heat the olive oil in a medium skillet over medium heat.
- Add the scallions and garlic, cooking until soft, about 2 minutes.
- Stir in the tomatoes, spinach, dill, parsley, and a pinch of salt, cooking for 3 to 5 minutes.
- Adjust salt and pepper to taste and cook for another minute.
- Remove from heat and mix in the feta and parmesan cheese; set aside.
- Preheat the oven to 350°F.
- Fill the fillo cups with the spinach filling, place on a baking sheet, and bake until hot, about 10 to 15 minutes.
Nutrition Facts (estimated)
Servings
15
Calories
69
Total fat
4g
Total carbohydrates
6g
Total protein
2g
Sodium
107mg
Cholesterol
2mg
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