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Mini Spanakopita
Source: Chef Barrae

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

Prep Time: 25 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

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
1 1/2 Fat , 1/2 Vegetables , 1/2 Meat , 1 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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10 oz  frozen chopped spinach
3 tbsp  chopped scallions
0 1/2 cup  reduced fat feta crumbles
0 1/4 cup  chopped parsley
16 each  pitted calamata olives
1 tbsp  dried dill weed
1 pinch  ground nutmeg
1 each  eggs
12 each  phyllo pastry dough sheet
3 tbsp  Butter, unsalted
1 pinch  black pepper
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, mix the spinach, scallions, feta cheese, parsley, dill, and nutmeg until evenly blended. Season with black pepper, if desired.
  3. Add the beaten egg and mix well to combine.
  4. 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.
  5. Lightly brush a sheet of phyllo dough with melted butter and fold in half from top to bottom.
  6. 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.
  7. 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.
  8. Lightly brush the top edge with butter if needed and fold to seal.
  9. Place on a sheet pan, seam side down, and lightly brush the top with butter and season with freshly cracked black pepper.
  10. Repeat process to use all phyllo and filling.
  11. Bake on the sheet pan for 20 to 25 minutes or until the phyllo is golden brown and crispy. Remove and cool on rack.

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