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golden crispy phyllo triangles filled with spinach and feta, stacked on a white plate with a sprig of dill, in a wide horizontal shot, warm natural light, shallow depth of field, landscape orientation

Mini Spinach and Feta Pies

Phyllo triangles are crackly and baked to a golden brown to a crunchy texture. Each is filled with a feta and spinach mixture.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 18 pies
Ingredients Method Notes

Ingredients
  

  • 10 oz frozen spinach thawed and drained
  • 6 oz feta cheese crumbled
  • 1 egg beaten
  • 2 tbsp fresh dill chopped
  • 8 sheets phyllo dough
  • 4 tbsp butter melted
  • 0.25 tsp black pepper

Method
 

  1. Preheat the oven to 375 F and line a baking sheet with parchment.
  2. Squeeze the spinach dry and mix with feta, egg, dill, and pepper.
  3. Brush a phyllo sheet with butter, layer a second on top, and cut into strips.
  4. Place a spoonful of filling at the end of each strip and fold into triangles.
  5. Brush with butter and bake for 18 to 20 minutes until crisp and golden.

Notes

Keep the phyllo covered with a damp towel so it doesn't dry out.