Crispy Pies with Spinach, Pine & Raisins

Crispy Pies with Spinach, Pine & Raisins
Make and share these mini pies, wrapped in crisp crust phyllo pastry sheets, with delicious filling and easy process of making them. Roasted pine nuts, roasted sesame seeds and raisins in their filling give a completely different taste to these individual pies from the classic version of a spinach pie, at least as we know most.
These pies were made with frozen spinach that often solves our hands in preparations for banquets or fast cooking by students, workers and not only.

work: 30′ time: 40′ easy:

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Crispy Pies with Spinach, Pine & Raisins Crispy Pies with Spinach, Pine & Raisins

Announcement New Book Release

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Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»

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ingredients (9 pies)

  • 3 phyllo pastry sheets
  • 500g (1.1 lbs) frozen spinach, weighted frozen
  • 2 tbsp olive oil
  • 300g (10.6 oz) feta cheese
  • 60g (2.1 oz) raisins
  • 50g (1.8 oz) pine nuts
  • 50g (1.8 oz) sesame
  • nutmeg, pepper & paprika
  • corn oil for spraying+sesame seeds for sprinkling
Put the spinach in the microwave in the display "defrost" or in a saucepan to defrost. We squeeze it with our hands. With a fork stir it to soften.
Cut the feta cheese into small pieces. On a non-stick non-fat pan and low heat roast the pine nut & sesame for a little to get golden.
In a large bowl, add the spinach, the raisins, the feta, the sesame seeds, the pine nut, the 2 tablespoons of olive oil and the spices.
Mix well, taste and correct the taste. If the filling is too tight, add 2-3 tablespoons of evaporated milk.
Leave the filling to the tip and prepare the phyllo pastry sheets, which will wrap the pies.
On the workbench we open the 3 phyllo pastry sheets one above the other, with the long side toward us. We cut perpendicularly to the long side three of the same size, rectangular strips of width ~15cm (5.9in). So we will have 9 sheets. We put them all together in a stack.
Using a brush, oil the first sheet and place 2-2½ tablespoons of the filling on the bottom. With the back of the spoon we spread it gently to get a rectangular shape.
Turn the leaf from right and left along the length of the sheet but also slightly cover the filling.
Wrap tenderly into packs and proceed forwards, grease the top wrapping side, until the sheet ends and the filling is trapped inside. Leave them with the compound down.
In the large shallow baking pan of the oven, lay non-stick paper and place the pies in the row. Grease the surface and sprinkle with sesame seeds.
Bake in preheated oven with air at 200℃ (392℉, Gas Mark:5.7) for ~10' or until they get a golden red color.
Crispy Pies with Spinach, Pine & Raisins Crispy Pies with Spinach, Pine & Raisins Crispy Pies with Spinach, Pine & Raisins

Author Zambia G. Sifaki

Crispy Pies with Spinach, Pine & Raisins