Spanakopita Bites

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Why You’ll Love This Recipe

Spanakopita Bites are the ideal appetizer or snack, offering all the delicious flavors of traditional Spanakopita in a perfectly portioned, bite-sized form. The crispy phyllo dough provides a satisfying crunch, while the creamy spinach and feta filling delivers a rich, savory flavor. These little bites are not only easy to make, but they’re also incredibly versatile—serve them at parties, as part of a mezze platter, or as a light lunch. They’re simple, satisfying, and always crowd-pleasers!

Ingredients

• 1 package phyllo dough (about 10 sheets), thawed

• 1/2 cup (115g) unsalted butter, melted (or olive oil for a healthier option)

• 1 pound (450g) fresh spinach, chopped (or 10 oz frozen spinach, thawed and squeezed dry)

• 1/2 cup (80g) feta cheese, crumbled

• 1/4 cup ricotta cheese (optional, for creaminess)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

• Salt and pepper, to taste

• 1 egg, beaten (for sealing and brushing)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the spinach filling:

   • In a large skillet, heat 2 tablespoons of butter or olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

   • Add the spinach to the skillet and cook for 3-4 minutes until wilted (if using fresh) or heated through (if using frozen). Season with salt, pepper, and fresh dill, and remove from heat. Let the mixture cool for a few minutes.

   • Stir in the crumbled feta and ricotta cheese (if using), mixing until combined. Set aside to cool completely.

2. Prepare the phyllo dough:

   • Preheat the oven to 375°F (190°C). Grease a mini muffin tin with butter or oil.

   • Lay a sheet of phyllo dough on a clean surface and brush it lightly with melted butter or oil. Layer a second sheet of phyllo on top and brush it with butter as well. Repeat this process with 3-4 sheets of phyllo dough (depending on how many layers you want for your bites).

   • Cut the stacked phyllo dough sheets into squares, each about 4×4 inches.

3. Assemble the Spanakopita Bites:

   • Gently press one square of phyllo dough into the bottom of each cup in the mini muffin tin, allowing the edges to overlap the sides. Brush the inside of the phyllo with a bit of butter or oil to help it crisp up.

   • Spoon about 1-2 tablespoons of the spinach and cheese mixture into each phyllo cup.

   • Fold the edges of the phyllo dough over the filling to form a small parcel or tuck them in to create a little bundle. You can leave the tops open, or fold them over in a rustic way.

4. Bake the Spanakopita Bites:

   • Brush the tops of the phyllo dough with a little beaten egg to give them a golden finish as they bake.

   • Bake for 18-20 minutes, or until the phyllo is golden brown and crispy.

5. Serve:

   • Let the Spanakopita Bites cool slightly before removing them from the muffin tin. Serve warm or at room temperature, with a side of tzatziki or a Greek salad for a complete meal.

Servings and Timing

• Servings: About 20-24 bites (depending on the size of your muffin tin)

• Prep time: 15 minutes

• Cook time: 18-20 minutes

• Total time: 35 minutes

Variations

• Add Meat: For a heartier filling, add cooked ground lamb, beef, or chicken to the spinach mixture.

• Vegan Version: Use a dairy-free cheese such as vegan feta or omit the cheese and replace the butter with olive oil to make these bites vegan.

• Herb Variations: Try adding fresh parsley, basil, or mint to the filling for a different flavor profile.

• Spicy Version: Add a small amount of chopped fresh chili or a pinch of red pepper flakes to the spinach mixture for some heat.

Storage/Reheating

• Storage: Store leftover Spanakopita Bites in an airtight container in the refrigerator for up to 3 days.

• Freezing: These bites freeze well. Place the cooled bites on a baking sheet in a single layer, freeze until firm, then transfer to a freezer-safe container. Freeze for up to 1 month.

• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes until heated through and crispy again. You can also reheat them in the microwave, though they will lose some of their crispiness.

FAQs

Can I make these ahead of time?

Yes, you can assemble the Spanakopita Bites a day ahead of time and store them in the fridge until you’re ready to bake them.

Can I use puff pastry instead of phyllo dough?

Puff pastry will give you a slightly different texture, but it will work in place of phyllo dough. Puff pastry is thicker and flakier, but will still result in a delicious bite.

Can I make these without a mini muffin tin?

Yes, you can shape the Spanakopita Bites by folding the phyllo dough into individual parcels or triangles and bake them directly on a baking sheet.

Can I use frozen spinach?

Yes, frozen spinach works just fine. Make sure to thaw and squeeze out any excess moisture before using it in the filling.

How do I prevent the phyllo dough from drying out?

Phyllo dough dries out quickly, so keep it covered with a damp cloth while you’re working with it. Only work with one sheet at a time.

Conclusion

Spanakopita Bites are a delightful, portable version of the beloved Greek spinach pie, offering the same rich flavors and flaky texture in a convenient, bite-sized form. Perfect for parties, picnics, or a light snack, these little pastries are a hit with anyone who loves Mediterranean cuisine. Whether you make them with the traditional filling or mix things up with your own twist, Spanakopita Bites are sure to become a new favorite in your kitchen!

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