I love these quick little savory pies. They come together in a snap and are perfect for appetizers, or sides, or make them a whole meal!

Here’s a short video taking you step by step through the process. See the recipe below.

Try them! Let me know how it goes. Yum!

Mini Spinach Pies

5-oz. package fresh baby spinach

1 shallot, peeled and diced

1 tablespoon olive oil

4 ounces feta cheese, crumbled

salt & pepper to taste

1 sheet puff pastry, thawed

1 egg, beaten with 1 teaspoon water

Preheat the oven to 375 degrees F.

In a medium sauté pan, heat the oil and sauté the shallot until softened. Add spinach to a large frying pan with a tablespoon of water. Cook and stir until wilted, about a 2 minutes. Drain spinach well. Let cool a few minutes.

Mix spinach, cooked shallot, and feta together in a medium mixing bowl. Season with salt and pepper.

Roll out puff pastry sheet on a lightly-floured surface until it is about 20-30 % bigger. Cut sheet into about 3-inch squares (or close to that — choose your own size to use up the dough).

Place about a tablespoon of mixture in the center of a dough square. Fold over to form a triangle. Press the edges together. Then seal by lightly pressing the tines of a fork along the edges. Repeat with the rest of the dough and the mixture.

Place pies on a parchment-lined baking sheet. Brush lightly with beaten egg. With a paring knife, poke a small hole in the top of each one for steam. Bake for about 20-25 minutes until golden.

Serve hot, warm, or at room temperature.