Easy Mini Spanakopita Recipe {Spinach and Feta Pies}

The perfect appetizer for your next gathering or party or as game day eats. Great as a vegetarian side dish too!

Course Appetizer, Side Dish

Cuisine Greek

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings

Calories 33kcal

16 ounces frozen chopped spinach, thawed and squeezed dry of all moisture
⅔ cup feta cheese, crumbled
½ cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon freshly ground white pepper
salt to taste
30 pre-baked frozen mini phyllo shells (also called fillo shells in grocery store)

Preheat oven to 375F/190C degrees.
In a large bowl, mix together the spinach, feta, sour cream, garlic powder, onion powder, dried oregano, and white pepper. Stir until all is thoroughly combined. Taste mixture and add salt, if needed.
Place all phyllo shells on a baking sheet and fill each with 1 tablespoon of the spinach/feta mixture. Baked in preheated oven for 12-15 minutes, until mixture is heated throughout and shells are nice and toasty. Serve immediately.