Mini Spanakopita (Greek spinach) Pies

Traditionally this dish is made with layered phyllo dough, like baklava, but I wanted to put a new spin on it. I found puff pasty that cooks as a mini pie shell, so I thought using that would be perfect.

This dish is wonderful because although its vegetarian, its very filling and satisfying. The spinach is not bland at all, the addition of feta cheese and green onions gives it a kick.

Ingredients:
One package of puff pastry mini pie shells (available at almost any grocery store)
1 bag of baby spinach
1 standard sized container of feta cheese
1 egg
1 cup of mozzarella cheese
1/2 cup of chopped green onions
1/2 cup diced white onion
1 tablespoon olive oil
salt and pepper to taste

Preheat the oven to 375 degrees, and add the shells to a non stick sheet pan, and place in the over for about half the time as it says on the package, about 11 or 12 minutes.

Set a pot on medium heat, and add the olive oil and the white onion. Cook until soft, about 7 minutes. Then add the green onion, and the spinach. Add some salt and pepper. Mix and cook until the spinach has cooked down, about 5 minutes.

Drain in a colander and let it cool for 10 minutes in the fridge. Once its cooled, add the mozzarella cheese and the egg, and mix it all up. Get the shells out of the oven, and remove the tops. Spoon about 2 tablespoons of the spinach mixture into the shell, one tablespoon at a time.

Put the pies back in the oven for about 15 more minutes. Remove from the oven, let it cook for about 5 minutes, then serve!