Mini Spinach and Feta Pies {Spanakopita}

I'd like to dedicate this recipe to all the boxes of phyllo dough that expired in my freezer over the years.  You see, I've always wanted to try my hand at making Spanakopita, spinach and feta pies, but honestly the task always seemed a little too daunting.  So I procrastinated this recipe, or a version of it, for a few years and then quite honestly another few years. Cause that's how I roll.  I'm pretty much the Queen of Procrastination.

So here it is.  My rather lazy approach to Spanakopita. I couldn't possibly be bothered to make the recipe as directed, which was to make one large and enclosed rectangular pie.  That task seemed entirely too fussy for me.  Instead I cut the phyllo dough into squares and made mini pies in a muffin tin.  I supported my laziness by telling myself my pies would be prettier than the enclosed version because you'd actually be able to see the filling in my version.  One excuse wasn't enough to make myself feel better about not making the full-fledged version, so I also told myself that my version would be easier to eat.  I've noticed that I need a minimum of two excuses to feel better about things.  

Mini Spinach and Feta Pies

Adapted from The Guardian

by Nigel Slater 

Makes 8 mini pies 

6 sheets of filo pastry

melted butter, for brushing

1/2 onion, minced

1 clove garlic, minced

250g spinach

8 ounces of feta, crumbled

Set the oven at 200C/375F.  Saute onion and garlic a pat of butter.  Add spinach and cook until wilted and combined with onions and garlic.  Once the spinach is cooked down add the feta cheese and combine in pan.  Set filling mixture aside to cool.

Butter a muffin tin well.  Roll out the 6 sheets of filo pastry and brush with melted butter, somewhat generously (Nigel's instructions call for brushing each sheet of pastry individually with butter.  I did not do this.  I just buttered the top sheet generously and noticed the butter seemed to sink through).  Cut the filo pastry into 8 squares.  Place a filo square into each muffin tin.  When the filling has cooled somewhat fill each filo square with the spinach mixture.  Bake for 15-20 minutes until pastry is golden and filling is set.  Cool well before eating to avoid burns. 

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