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19) Mini Spanakopita

Once these cool to the touch, they're ready to travel. The phyllo stays crisp, the spinach-feta filling holds together, and nobody needs them reheated. I've brought these to church suppers where the only available surface was a fold-out table in a parking lot, and they were still the first thing to
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 15 servings
Ingredients Method

Ingredients
  

  • 1 package 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1 cup crumbled feta cheese
  • ¼ cup cream cheese softened
  • ¼ cup finely chopped onion
  • 1 tablespoon olive oil
  • 1 teaspoon dried dill
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 package 15 count frozen phyllo shells

Method
 

  1. Preheat oven to 350°F. Line a baking sheet with parchment.
  2. Heat olive oil in a small pan. Cook onion for 3–4 minutes until soft.
  3. In a bowl, mix spinach, onion, feta, cream cheese, dill, salt, and pepper.
  4. Spoon about 1 tablespoon filling into each phyllo shell.
  5. Bake 18–20 minutes until the tops look lightly golden.
  6. Let cool before packing so the shells stay crisp.