The combination of the thin, buttery layers of phyllo dough and a rich spinach and feta cheese filling are some of the reasons this Greek dish is so beloved. If you dread the thought of working with phyllo dough but love spanakopita, this recipe is for you since we used pre-made mini phyllo shells. Pressing out the moisture from the spinach and scallions is an important step. You don’t want excess liquid in the filling as these are baking since that could cause the shells to become soggy. You can prepare these ahead and freeze them: Freeze them filled and unbaked. When ready to bake, arrange them on baking sheet, and bake from frozen at 425ºF until they are golden and set, about 15 minutes.
Ingredients
30 mini phyllo shells, two boxes of 15, thawed if frozen
½ tsp olive oil, extra virgin
12 oz fresh spinach, baby variety (two 6-oz bags)
⅓ cup uncooked scallions, sliced
6 tbsp crumbled feta cheese, sliced
¼ cup low fat cream cheese
2 tbsp dill, fresh, chopped
1 large egg, lightly beaten
¼ tsp table salt
⅛ tsp black pepper, freshly ground
Instructions
Preheat oven to 350ºF. Arrange phyllo shells on a rimmed baking sheet.
Heat oil in large nonstick skillet over medium-high heat. Add spinach and scallions gradually, tossing with tongs and adding more as it cooks down, about 5 minutes.
Remove cooked spinach and scallions to a sieve, and using a spatula, press out excess water; transfer to a cutting board and chop.
In a medium bowl, combine spinach mixture, feta, cream cheese, dill, egg, salt, and pepper; stir with a fork to combine.
Evenly divide spinach mixture among phyllo shells (it’s okay if they seem over-filled since the mixture will shrink down after cooking). Bake until edges are golden and tops look set, about 12 to 15 minutes. Cool for 2 minutes and serve.
Serving Size: Yields 1 tart per serving.
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