Individual Spinach Cheese Pies

Here's the Dish

These spinach cheese pies would be perfect as an appetizer when you are entertaining, but they would also work well as a side dish or snack any night of the week!  Phyllo dough is wonderful because it’s low in calories and adds a divine flaky-buttery flavor to any dish! This recipe was very simple to make, but if working with phyllo dough intimidates you, they have the pre-made shells now, which would simplify this dish even more! I hope you enjoy these savory little ‘pies’ as much as my family and I did!


The estimated total time to make this recipe is 30 Minutes.


Pre-heat oven to 375 degrees. Spray a non-stick muffin pan with cooking spray, and set aside. Gather ingredients.


If using fresh spinach, place spinach in a non-stick pan over medium-high heat, with a few tablespoons of water, and place the cover on for about a minute. The spinach will cook down very quickly, so stand over it and remove the cover once it’s cooked down and wilted. If you are using frozen spinach, simply cook spinach over medium-high heat to de-thaw, and excess moisture is evaporated.


Roughly chop water chestnuts and add to the pan with the spinach. Also add the feta and egg white and stir until egg is cooked and everything is combined.


Transfer spinach mixture into a small bowl, (or leave in the pan, but turn off the heat).  Add 2 tbs of Parmesan cheese and a dash of each seasoning. (Note: Go easy on the salt, considering feta and Parmesan cheese are both very salty.)


Stir until everything is combined.


Roll out phyllo dough, and lay it on a damp kitchen towel or paper towel while it sits on the counter to prevent it from drying out as you work. With a sharp knife, cut entire stack into 8 equal squares.

(Note: Phyllo dough is sold frozen, so you’re going to have to thaw it. I have found that it thaws best by placing it in the fridge the night before you plan to use it.)


Line each muffin cup with a square of the phyllo (there will be multiple layers, so spread the layers out to fill the cup). Do this by gently pressing the phyllo dough down into the edges of the muffin tin to form a cup. Repeat to make 8 mini phyllo cups. (Note: If you are using pre-made phyllo shells, skip this step!)


Fill each phyllo shell with spinach mixture, distributing filling evenly.


Sprinkle remaining Parmesan cheese over the top of spinach cheese pies. Bake in pre-heated oven for 10-15 minutes, or until phyllo dough is lightly golden brown.


Remove from the oven and let cool until you are just able to handle them. Place on a plate and serve warm! Then Enjoy!


1 (10 oz) Bag fresh spinach (or 1 package (10 oz) frozen chopped spinach)
1/2(8 oz) can water chestnuts, drained and chopped
1/3 cup Feta cheese
1/4 cup Parmesan cheese
1Egg white
PinchSalt, pepper, garlic powder, and minced onion (or to taste)
8 Sheets phyllo dough (or 8 pre-made mini phyllo shells - both can be found in your grocery’s freezer section)

Katie's Tip!

Keep a moist towel over the phyllo dough that you are not using to keep it from drying out!

Nutrition Breakdown

8 Servings
102 Calories Per Serving
3 g Fat
13 g Carbohydrate
1.5 g Fiber
5 g Protein
2 WWP+*

*Weight Watchers Points per serving


Kate said:

I love these little bite sized appetizers they are so cute, and the pictures are gorgeous as always!

May 15th, 2011 — 7:55am  |  Reply

Cara said:

Wow those look delicious! I love the spiral phyllo dough at the top of each pie!

May 15th, 2011 — 8:38am  |  Reply

Maggie said:

These look great…but are you not to spread a layer of butter between each layer of phyllo to keep them to stick together? I thought that was how they were to be worked with. I hope not, as I enjoy phyllo-but stayed away from it for this very reason. Any advice you have for keeping the layers together is appreciated!
Thank you Katie.

May 15th, 2011 — 10:32am  |  Reply

Maggie said:

Such a relief! I cannot wait to try them.

May 15th, 2011 — 6:16pm  |  Reply

Valerie said:

Those look super tasty. Great idea.

May 16th, 2011 — 8:14am  |  Reply

Sarah said:

I have made traditional spanikopita which involves lots of butter and more cheese. Do you think these have just as good a flavor?

Also I have tried to lighten it by spraying olive oil spray between the layers instead. That seems to work well too, but not taste quite as yummy as butter.

I’d like to see how they measure up to traditional spanikopita.

May 16th, 2011 — 3:43pm  |  Reply

Rach said:

Oh my goodness, Katie, I am in love with your blog! Your about page made me smile over and over again! I am so with you on thinking that diets are a bad idea and I LOVE that you love Jesus so much! It is such a blessing to find other Christians in the blog world! :) And my husband wasn’t reaaally my high school sweetheart, but we were 17 and 18 when we started dating (I had just turned 17 a month before we met) my freshman year of college and we dated all 4 years of college and got married after I graduated (he had graduated the December before me). Anyway, we’ve been together 7 years this September so I love that you guys have been together for such a long time (even longer than us!). :) Okay sorry that this comment is forever long, I just love meeting people I have so much in common with! :) Also, these little pies look delightful! :)

May 17th, 2011 — 9:15am  |  Reply

Katie said:

These look awesome and I was looking forward to trying them, but when I got to the store I realized that phyllo dough (or at least the one you have pictured) is actually not gluten free – it has wheat it it :( Oh well, I love your blog anyway!

May 25th, 2011 — 5:33pm  |  Reply

Deanna said:

love your blog! just made these cute pies for a girls night and they were a hit! soo good! thanks for continuing to post great healthy recipes.

May 27th, 2011 — 9:07am  |  Reply

Sarah said:

OH! I loved these!! Just made these for dinner along with a nice green salad, and they were just amazing! I doubled the recipe and ended up making 21 (calculated the cals myself) and they came out to be only about 55 calories each (had a little extra filling so I doubled some and gave those to my hubby.) They were just delicious!! Thanks for another fantastic recipe!

June 12th, 2011 — 11:49pm  |  Reply

sabrina faith said:

Can i use baby spinach instead of regular spinach?

May 15th, 2012 — 11:53am  |  Reply

Dashing Dish said:

yes you sure can!

May 15th, 2012 — 11:58am  | 

Stephanie said:

Thank you so much for this excellent recipe – I made these awhile ago for a party and nobody could believe they were homemade! You’d never know that these are low-cal and they are surprising filling for little servings.

I did have a problem with the bottoms getting a bit soft/soggy. Do you have any recommendations to help the bottoms crisp up? I can’t wait to make these again!

September 6th, 2012 — 12:27pm  |  Reply

Katie Farrell said:

:) thanks kate!

May 15th, 2011 — 5:44pm  |  Reply

Katie Farrell said:

Maggie.. you dont need any butter…they bake perfectly without any ‘binding’ agent! :)

May 15th, 2011 — 5:45pm  |  Reply

Katie Farrell said:

thanks valerie! :)

May 16th, 2011 — 9:46am  |  Reply

Katie Farrell said:

haha…dont be sorry at all rachel! your comment blessed my day! :) thank you!!!! xoxox so wonderful to ‘meet you’!

May 17th, 2011 — 11:12am  |  Reply

Katie Farrell said:

good to know thanks Katie!!!

May 26th, 2011 — 6:04am  |  Reply

Katie Farrell said:

thanks sarah! so glad you liked them!

June 13th, 2011 — 3:54am  |  Reply

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