Mini Spinach Pies Recipes

MINI SPINACH PIES

Mini Spinach Pies image

Whip up a light and airy Spinach Pie for the perfect savory appetizer that will wow your kids and your party guests!

Provided by Aubrey

Time 1h45m

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 yellow onion (diced)
1 cloves garlic (minced)
20 ounces frozen chopped spinach (thawed and squeezed dry in paper towels)
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
1/2 cup feta cheese (crumbled)
1 batch Mamaw's Rolls dough recipe ((see note))

Steps:

Preheat your oven to 375 degrees F.

Nutrition Facts : ServingSize 1 mini pie, Calories 236 kcal, Carbohydrate 33 g, Protein 6 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 8 mg, Sodium 350 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g

MINI SPINACH AND COTTAGE CHEESE PIES

Mini Spinach and Cottage Cheese Pies image

I morphed Spinach Ricotta Pie Recipe #51557 to make individual size pies for my kids to take to school lunches. I prefer them without the tortilla crust, but the kids and my husband like the crust. I accidentally forgot to grease the ramekins, but they did not stick, so now I do not grease my ramekins.

Provided by Nado2003

Categories Cheese

Time 55m

Yield 16 muffins, 8-12 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
3 garlic cloves, minced
1 large onion, finely chopped
1 lb spinach, washed, thorough dried and slice thinly
1 lb fat-free cottage cheese
4 eggs
1 tablespoon dried oregano
1/2 cup feta cheese, crumbled (optional)
salt and pepper, to taste
tortilla (optional)

Steps:

Preheat oven to 375 degrees F.
Heat oil in heavy pot over medium high heat.
Saute onion and garlic until onion is starting to turn yellow, not quite brown.
Add spinach in batches and saute until wilted.
In bowl, beat cottage cheese, eggs, oregano, salt and pepper if using, together.
Add spinach mixture and mix thoroughly.
Spoon batter into muffin tin, fill 3/4 full - I use paper cupcake liners. This makes about 16 to 18 muffins. I just use my dozen cupcake pan, and then put the leftover mix into small ramekin cups.
Variation: grease the muffin tin, then cut flour tortillas (use a flattened out cupcake liner as a template) into rounds, carefully push the tortillas into greased muffin cups, fold over excess tortilla from the side. Fill 3/4 full with mixture.
Top each muffin with heaping teaspoon of crumbled feta.
Bake until top starts to brown, about 30 minutes (without tortilla) or increase time to about 35 to 40 minutes with tortilla.

Nutrition Facts : Calories 123.5, Fat 4.7, SaturatedFat 1.2, Cholesterol 109.7, Sodium 88.1, Carbohydrate 5.8, Fiber 1.7, Sugar 2.3, Protein 14.8

MINI SPANAKOPITA (GREEK SPINACH PIES)

Mini Spanakopita (Greek Spinach Pies) image

This is from Cooking Light. I haven't tried it yet, but it looks really good and hopefully is a good substitute for the higher calorie version.

Provided by nsomniak6

Categories Spinach

Time 50m

Yield 20 pies, 20 serving(s)

Number Of Ingredients 15

Ingredients

1 (10 ounce) package fresh spinach, coarsely chopped
1/3 cup feta cheese, crumbled (about 1 1/2 ounces)
1/4 cup 1% fat cottage cheese
2 tablespoons grated parmesan cheese
2 teaspoons olive oil
1 1/2 cups green onions, chopped
1 1/2 tablespoons dried dill
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites, lightly beaten
1 tablespoon olive oil
1/4 teaspoon salt
1 large egg white
5 sheets frozen phyllo dough, thawed

Steps:

Preheat oven to 350 degrees F.
To prepare filling, place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.
Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; sauté for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
Place triangles, seam sides down, on a baking sheet. Bake at 350 degrees F for 20 minutes or until golden.

MINI SHEPHERD'S PIES

Mini Shepherd's Pies image

These savory little pies may be made with simple convenience items, but I'm just as confident serving them to drop-in company as I am to my husband and three boys. -Ellen Osborne, Clarksville, Tennessee

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 12

Ingredients

1 pound ground beef
1/4 cup chopped onion
1 garlic clove, minced
1/3 cup chili sauce or ketchup
1 tablespoon cider vinegar
1-1/4 cups water
3 ounces cream cheese, cubed
3 tablespoons butter
1-1/4 cups mashed potato flakes
2 tubes (6 ounces each) small refrigerated buttermilk biscuits
1/2 cup crushed potato chips
Paprika, optional

Steps:

Preheat oven to 375°. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain. Stir in chili sauce and vinegar. , In a small saucepan, combine water, cream cheese and butter; bring to a boil. Remove from heat; stir in potato flakes., Separate biscuits; press each onto bottom and up sides of a greased muffin cup. Fill with beef mixture; top with mashed potatoes. Sprinkle with potato chips. , Bake until topping is golden brown, 20-25 minutes. If desired, sprinkle with paprika.Freeze option: Freeze cooled pies in a single layer in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a baking sheet in a preheated 375° oven until heated through, 15-18 minutes.

Nutrition Facts : Calories 612 calories, Fat 36g fat (15g saturated fat), Cholesterol 92mg cholesterol, Sodium 1094mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 2g fiber), Protein 24g protein.

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To prepare filling, place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.
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