Photo of Mini spanakopita tarts by WW

Mini spanakopita tarts

Points® value
Total Time
37 min
15 min
20 min
The combination of the thin, buttery layers of phyllo dough and a rich spinach and feta cheese filling are some of the reasons this Greek dish is so beloved. If you dread the thought of working with phyllo dough but love spanakopita, this recipe is for you since we used pre-made mini phyllo shells. Pressing out the moisture from the spinach and scallions is an important step. You don’t want excess liquid in the filling as these are baking since that could cause the shells to become soggy. You can prepare these ahead and freeze them: Freeze them filled and unbaked. When ready to bake, arrange them on baking sheet, and bake from frozen at 425ºF until they are golden and set, about 15 minutes.


Mini phyllo shells

30 item(s), two boxes of 15, thawed if frozen

Olive oil

½ tsp, extra virgin


12 oz, baby variety (two 6-oz bags)


cup(s), chopped, sliced

Crumbled feta cheese

6 Tbsp

Low fat cream cheese

¼ cup(s)


2 Tbsp, fresh, chopped


1 large egg(s), lightly beaten

Table salt

¼ tsp

Black pepper

tsp, freshly ground


  1. Preheat oven to 350ºF. Arrange phyllo shells on a rimmed baking sheet.
  2. Heat oil in large nonstick skillet over medium-high heat. Add spinach and scallions gradually, tossing with tongs and adding more as it cooks down, about 5 minutes.
  3. Remove cooked spinach and scallions to a sieve, and using a spatula, press out excess water; transfer to a cutting board and chop.
  4. In a medium bowl, combine spinach mixture, feta, cream cheese, dill, egg, salt, and pepper; stir with a fork to combine.
  5. Evenly divide spinach mixture among phyllo shells (it’s okay if they seem over-filled since the mixture will shrink down after cooking). Bake until edges are golden and tops look set, about 12 to 15 minutes. Cool for 2 minutes and serve. Yields 1 tart per serving.