Mini Spanakopita Tarts

Total Time
37 min
15 min
20 min
If you dread the thought of working with phyllo dough but love Spanakopita, this recipe is for you. It’s super easy and just as delicious.

mini phyllo shell(s)

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

olive oil

½ tsp, extra virgin

fresh spinach

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

uncooked scallion(s)

cup(s), sliced

crumbled feta cheese

6 Tbsp

low fat cream cheese

¼ cup(s)


2 Tbsp, fresh, chopped


1 large, 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.
You can prepare these ahead and freeze them: Freeze filled and unbaked. When ready to bake, arrange on baking sheet and bake from frozen state at 425ºF until golden and set, about 15 minutes.

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