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Spinach Feta Mini Pies
Print Recipe
Savory mini pies, also known as hand pies or picnic pies, are filled with a delicious vegetarian mixture of spinach and feta cheese and are perfect for serving as an appetizer, picnic snack or party hors d'oeuvre!
Course
Appetizer
Cuisine
American
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Servings
12
mini pies
Calories
296
Author
Whitney Bond
Ingredients
1
cup
packed fresh spinach
chopped
1
cup
feta cheese crumbles
1
cup
sun dried tomatoes
julienned
¼
cup
green onions
chopped
1
tbsp
dried oregano
4
cloves
garlic
crushed
½
cup
greek yogurt
2
sheets
puff pastry dough
1
egg
1
tsp
water
Instructions
Preheat the oven to 350°F.
Combine the spinach, feta cheese crumbles, sun dried tomatoes, green onions, oregano, garlic and greek yogurt in a large bowl. Set aside.
Roll out both sheets of puff pastry dough.
Using a 4" circle pastry cutter, cut 12 circles in one sheet of dough.
Press the circles of dough into a
mini tart pan
or muffin pan.
Add a heaping spoonful of the spinach feta filling to each mini pie.
Cut the other sheet of puff pastry dough into 4" strips. Weave 4 strips, 2 in each direction, on top of each mini pie.
Whisk the egg and water together and brush onto the mini pies.
Place in the oven and bake for 25-30 minutes
Nutrition
Calories:
296
kcal
|
Carbohydrates:
25
g
|
Protein:
8
g
|
Fat:
19
g
|
Saturated Fat:
6
g
|
Cholesterol:
25
mg
|
Sodium:
275
mg
|
Potassium:
393
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
415
mg
|
Vitamin C:
5
mg
|
Calcium:
99
mg
|
Iron:
2
mg