Mini Spinach and Feta Pies

Name: Mini Spinach and Feta Pies
Prep time: 15 min
Total time: 45 min
Yield: 18
Cuisine: European
Ingredients: 18 whole wonton wrappers; 2 packages Cascadian Farm™ frozen organic chopped spinach, cooked and drained; 1/3 cup crumbled feta cheese; 1/2 cup ricotta cheese; 1 tablespoon fresh dill, chopped; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried oregano; 1/4 cup pine nuts

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Prep 15 min
Total 45 min
Servings 18

Why do things taste better when they are small? I made a mini version of my favorite spinach and feta pie. Wonton wrappers make a cute little crust perfect for spinach and feta happiness. MORE+ LESS-

By Baked Bree

Updated October 14, 2014

Ingredients

whole wonton wrappers

packages Cascadian Farm™ frozen organic chopped spinach, cooked and drained

1/3

cup crumbled feta cheese

1/2

cup ricotta cheese

tablespoon fresh dill, chopped

teaspoon lemon zest

tablespoon lemon juice

1/2

teaspoon salt

1/4

teaspoon black pepper

1/2

teaspoon dried oregano

1/4

cup pine nuts

Steps

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1

Preheat oven to 350°F. Spray two muffin tins with cooking spray. Gently press wonton wrappers into cups and spray with cooking spray. Bake for 5 minutes. Remove from oven.
2

In a medium bowl, mix spinach, feta, ricotta, dill, lemon zest, lemon juice, salt, pepper, and oregano.
3

Add filling to wonton wrapper. Put back into the oven for another 10 minutes. The filling should be hot and the wontons golden brown. Sprinkle with pine nuts and bake for another 2 minutes.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

For some reason, things taste better to me when they’re small. I’m not sure why—maybe it is because they are adorable.

Not only are my Mini Spinach and Feta Pies adorable, but they taste delicious to boot. So I win on both counts! Cute and tasty.

I love spinach pie, but I don’t love making pie crust. I used to make one big spinach pie and serve slices with a Greek salad or alongside grilled chicken. And be sort of grumpy after I made it. I still eat spinach pie with these foods, now I just make baby size ones. It’s a whole lot more fun, and I’m a lot less grumpy!

Once you learn how to make mini crusts with wonton wrappers, you’ll want to want to make everything in crispy mini pie form. So easy to do, and really, how cute are these?!

Ready?

Grab your ingredients. Cook the spinach and drain really well. You want the spinach to be almost dry. I like to put the spinach in a kitchen towel and twist until all of the water comes out.

Spray two muffin tins with cooking spray. Gently press the wonton wrappers into the cups. Spray again and bake in a 350 degree oven for 5 minutes. Just to give them a head start.

Mix together feta, ricotta, dill, lemon juice, zest, salt, pepper, and oregano.

Add the spinach. Mix well.

Take the cups out of the oven.

Fill the cups with filling. Put the pies back into the oven for another 10 minutes.

Sprinkle the tops with pine nuts and bake for another two minutes.

Serve with a glass of wine. Opa!