How to Have a Wine and Cheese Tasting

Mini Spinach Pies

(Recipe adapted from myrecipes.com)

These miniature spinach pies are a classic appetizer. The delicate flavors and buttery crust go great with wine.

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Spinach pie filling

• 10 ounces fresh spinach, coarsely chopped
• 1/3 cup (about 1 1/2 ounces) feta cheese, crumbled
• 1/4 cup 1% low-fat cottage cheese
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons extra virgin olive oil
• 1 1/2 cups chopped green onions
• 1 1/2 tablespoons chopped fresh dill (1 1/2 teaspoons dried)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 egg whites, lightly beaten

Crust:

• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1 egg white
• 5 sheets frozen phyllo dough, thawed

Be sure to thaw phyllo dough in the refrigerator for at least 8 hours before using. To make these pies, start by heating the oven to 350 degrees F. Cook spinach on stove top in a sauce pan over medium heat until spinach wilts. Remove to a colander, where you will drain and gently squeeze out all excess water. Mix together spinach and cheeses in a glass bowl and set aside.

Put extra virgin olive oil in a nonstick skillet and heat over medium-high heat. Once heated, add green onions and sauté for 2 minutes or until soft. Slowly mix the onions, dill, lemon juice, salt, pepper and egg white into spinach. Mix well and set aside.