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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mini Spanakopita

Source: Chef Barrae

Spinach, scallions, and feta cheese come to life in this Greek recipe.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	123.7

Total Carbs	11.9 g

Dietary Fiber	0.9 g

Sugars	0.1 g

Total Fat	6.4 g

Saturated Fat	2.8 g

Unsaturated Fat	0.4 g

Potassium	37.1 mg

Protein	3.8 g

Sodium	294.5 mg

Dietary Exchanges 6.4 Fat, 0.2 Vegetables, 0.2 Meat, 0.7 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

10.0
10 oz frozen chopped spinach 3.0
3 tbsp chopped scallions 0.5
0 1/2 cup reduced fat feta crumbles 0.25
0 1/4 cup chopped parsley 16.0
16 each pitted calamata olives 1.0
1 tbsp dried dill weed 1.0
1 pinch ground nutmeg 1.0
1 each eggs 12.0
12 each phyllo pastry dough sheet 3.0
3 tbsp Butter, unsalted 1.0
1 pinch black pepper

Directions

Preheat oven to 375 degrees F.
In a large bowl, mix the spinach, scallions, feta cheese, parsley, dill, and nutmeg until evenly blended. Season with black pepper, if desired.
Add the beaten egg and mix well to combine.
To work with phyllo dough, place the dough on a sheet pan and cover with a lightly dampened clean kitchen towel or paper towel to keep it from drying out.
Lightly brush a sheet of phyllo dough with melted butter and fold in half from top to bottom.
Place a heaping tablespoonful of the filling on the bottom, leaving about a 1/2" border. Lightly brush the rest of the phyllo dough with butter.
Picking the phyllo dough up from either the left or right corner, fold over to the opposite edge to make a triangle. Continue folding the triangle by folding it up, to the left, and to the right until you reach the top.
Lightly brush the top edge with butter if needed and fold to seal.
Place on a sheet pan, seam side down, and lightly brush the top with butter and season with freshly cracked black pepper.
Repeat process to use all phyllo and filling.
Bake on the sheet pan for 20 to 25 minutes or until the phyllo is golden brown and crispy. Remove and cool on rack.