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Spanakopita Bites

Linda M. Harris
Spanakopita Bites are a delicious, bite-sized variation of the traditional Greek Spanakopita.
These savory pastries are made by filling delicate phyllo dough with a mixture of spinach, feta cheese, fresh herbs, and egg.
They are baked until golden and crispy, making them the perfect appetizer or snack for any occasion.
With their combination of flaky crust and flavorful filling, these bites will be a hit at your next party or gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer, Snack
Cuisine Greek, Mediterranean
Servings 4 Servings
Calories 140 kcal

Equipment

  • 1 Baking sheet
  • 1 Pastry brush
  • 1 Sharp Knife or Pizza Cutter
  • 1 medium mixing bowl
  • 1 Fine Mesh Strainer or Cheesecloth

Ingredients
  

  • 12 oz 340g Fresh Spinach
  • 8 oz 225g Feta Cheese, crumbled
  • 2 tbsp Fresh Parsley chopped
  • 1 tbsp Fresh Dill chopped
  • 1 Large Egg lightly beaten
  • 1 pkg 16 oz Phyllo Dough
  • ¼ cup 60ml Olive Oil
  • Salt & Pepper to taste
  • Optional: A pinch of nutmeg or garlic powder for added flavor

Instructions
 

Prepare the Spinach Filling:

  • Wash the spinach thoroughly, remove the stems, and chop it roughly.
    Sauté the spinach in a pan with a little olive oil until wilted.
    Transfer the spinach to a fine mesh strainer and squeeze out excess moisture. Allow it to cool slightly.

Make the Filling:

  • In a medium bowl, combine the cooled spinach, crumbled feta cheese, parsley, dill, and the lightly beaten egg.
    Season with salt and pepper to taste. Stir until all ingredients are well mixed.

Prepare the Phyllo Dough:

  • Lay out the phyllo dough on a clean surface. Cover the unused sheets with a damp towel to keep them from drying out.
    Brush the top sheet of phyllo with olive oil using a pastry brush, then layer a second sheet on top and brush it with olive oil.
    Repeat this process until you have a stack of 4-5 sheets.

Assemble the Bites:

  • Using a sharp knife or pizza cutter, cut the layered phyllo dough into squares (about 4-5 inches in size).
    Place a spoonful of the spinach-feta filling in the center of each square. Fold the dough over to form a triangle and seal the edges tightly.
    Brush the top of the triangles with a little more olive oil.

Bake:

  • Preheat your oven to 375°F (190°C).
    Place the filled phyllo triangles on a parchment-lined baking sheet, ensuring they are spaced out.
    Bake for 20-25 minutes, or until the phyllo is golden and crispy.

Serve:

  • Remove from the oven and allow to cool slightly before serving.
    Enjoy warm with a dipping sauce such as tzatziki or a squeeze of fresh lemon.

Notes

  • Phyllo Dough Handling: Phyllo dough can dry out quickly, so always cover unused sheets with a damp towel to prevent them from cracking.
  • Make Ahead: You can prepare these bites ahead of time. Assemble and store them in the fridge for up to a day before baking. Alternatively, freeze unbaked bites on a baking sheet and transfer to a storage bag once firm. Bake directly from frozen, adding 5-10 minutes to the cooking time.
  • Vegetarian Option: This recipe is already vegetarian. For a vegan version, use a plant-based feta cheese and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Keyword Spanakopita Bites