I love authentic Greek spanakopita, but personally, the idea of attempting patience with delicate, paper thin fillo dough seemed completely unappealing this evening. To save hours (and calories from the stack of butter brushed layers!) I decided to create my own version of this dish in a mini, appetizer form. I utilized pre-made fillo cups (the same ones I baked my mac and cheese hors d’oeuvres in) and created a filling that allowed me less time to prep and more time to eat. Packaged spinach, seasoned feta, sautéed onions and a splash of red wine vinegar are all it took to replicate the taste of this diner favorite. I don’t mean to toot my own horn, but these are seriously addictive. I was hoping to taste one for flavor, give one to my husband, and store the rest for our guests this weekend, but they didn’t quite make it to the tupperware step if you know what I mean…
1 package Athens frozen mini fillo shells
1 cup frozen spinach, microwaved
1/2 cup chopped onion
1/3 cup Athens crumbled feta cheese with Mediterranean herbs (plus more for garnish)
Olive oil cooking spray or extra virgin olive oil
1 tablespoon red wine vinegar
Preheat oven to 350° and spread fillo shells onto a foil lined baking sheet.
Coat a pan with olive oil or cooking spray and saute onions until translucent.
Stir in spinach and add red wine vinegar.
Toss in feta and gently coat until cheese softens.
Spoon mixture into fillo shells and top with a sprinkle of additional feta cheese.
Bake for eight minutes. Eat and enjoy, no forks necessary!