Mini Veggie Greek Spinach Pies

Name: Mini Veggie Greek Spinach Pies
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 box frozen spinach (or fresh spinach); 1 cup fresh chopped parsley; 8 oz ricotta cheese; 8 oz greek feta cheese; 1 large onion; 2 eggs; olive oil; 1 salt & pepper; non stick spray; 1 box phyllo dough

WeekendWarriors @cook_3012936

Give each guest their own individual personal pie, instead of baking a tray & cutting out slices. This way everyone gets a crunchy exterior of phyllo dough.

WeekendWarriors @cook_3012936

Give each guest their own individual personal pie, instead of baking a tray & cutting out slices. This way everyone gets a crunchy exterior of phyllo dough.

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Ingredients

1 hour

4 servings

2 boxfrozen spinach (or fresh spinach)
1 cupfresh chopped parsley
8 ozricotta cheese
8 ozgreek feta cheese
1large onion
2eggs
olive oil
1salt & pepper
non stick spray
1 boxphyllo dough

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Steps

1 hour

1

Steam or cook combined spinach & parsley. Let cool & squeeze out any liquid.
2

Chop & cook onion in pan with heated olive oil & set aside & let cool.
3

In large mixing bowl combine all ingredients...except for phyllo dough... (crumble feta cheese), (scramble eggs) & fold & mix gently.
4

Use a cupcake baking tray. Cut phyllo dough in a 6 inch by 6 inch square & brush one side with olive oil & spray the cupcake holder with nonstick spray & put the phyllo dough oil side up in the holder & repeat with 6 slices of phyllo dough.
5

Bake in 350° preheated oven for 30 minutes & then raise heat to 450° for 10 more minutes to brown watching closely as to not burn.
6

Remove from oven & let settle for 10 minutes & then serve.