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Spanakopita Bites

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Spanakopita Bites are a bite-sized version of the classic Greek spinach pie, featuring a crispy phyllo dough shell filled with a savory mixture of spinach, feta cheese, and fresh herbs. Perfect for parties, appetizers, or as a light snack, these little pastries are easy to make and packed with Mediterranean flavor. Serve them warm with tzatziki or a Greek salad for a complete meal.

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)

Instructions

  1. Prepare the Spinach Filling:

    • Heat 2 tablespoons of butter or olive oil in a skillet over medium heat.

    • Add the chopped onion and sauté for about 5 minutes until softened.

    • Add the garlic and cook for another minute until fragrant.

    • Stir in the spinach and cook for 3-4 minutes until wilted (if using fresh spinach) or heated through (if using frozen).

    • Season with salt, pepper, and fresh dill, then 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 again. Repeat with 3-4 sheets of phyllo dough.

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

  3. Assemble the Spanakopita Bites:

    • Gently press one square of phyllo dough into each cup of the mini muffin tin, letting the edges overlap the sides.

    • Brush the inside of the phyllo with a little 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, creating small parcels or bundles. You can leave the tops open for a rustic look or fold them over.

  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 tzatziki or a Greek salad for a complete meal.

Notes

  • To keep the phyllo dough from drying out, cover the unused sheets with a damp towel while you’re working with them.

  • You can use puff pastry instead of phyllo dough for a different texture, but phyllo provides that classic crispy, flaky crunch.

  • Feel free to add herbs like parsley, basil, or mint for a fresh twist.

  • These bites are also great for freezing—just bake and freeze them after they’ve cooled, then reheat in the oven for a quick snack.

Find it online: https://avarecipe.com/spanakopita-bites/