Best of all- this recipe uses only FIVE ingredients and takes only 20 minutes of hands-on time to make! Spanakopita is traditionally made with filo (or phyllo) dough, like baklava. I love filo dough, but it can be a bit tricky and time consuming to work with. Usually, you create stacks of filo by placing individual sheets in a tray and brush melted butter on each sheet (…YUM), filling the inside with yummy things such as this mixture of spinach and feta.
Using puff pastry is a wonderful alternative- it has the same flaky, buttery flavor and a similar texture, but is much quicker and easier to work with. I also love using pasta to make a quick and easy Spanakopita Pasta, which has all the yummy flavor without the hassle. I’m all about those shortcuts!
How to make mini spanakopita pies
Just line 9 muffin cups with puff pastry (or 24 mini muffin cups), mix together the filling, fill the cups, brush with an egg wash, and bake!
Can I make them in a mini muffin pan?
Yes! In a regular muffin pan, these are a wonderful, light vegetarian meal for lunch or dinner when served with a Greek salad. And because the texture is so similar to a dense quiche, it would be great to serve for brunch as well. And if you make a mini, appetizer version, it’s perfect for a holiday cocktail party! Just cook it for less time and cut the puff pastry smaller. Or, make a batch to enjoy for lunch all week- just pop them in the microwave to reheat.
Tips and Tricks
For more puff pastry deliciousness, try this puff pastry asparagus tart and this cranberry baked brie en croûte. Recipe for Mini Spinach Feta Pies (Spanakopita) below!
