Spanakopita Bites: Spinach and Feta Cheese Appetizers

By
Lynn Livanos Athan
Lynn Livanos Athan
First-generation Greek American, Lynn Livanos Athan has published many recipes. She has culinary school training and teaches Greek cooking.
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Updated on 10/12/21
Spanakopita Bites: Spinach and Feta Cheese Appetizers

The Spruce / Eric Kleinberg

Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Nutrition Facts (per serving)
85 Calories
3g Fat
11g Carbs
3g Protein
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Nutrition Facts
Amount per serving
Calories 85
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 12mg 4%
Sodium 143mg 6%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Protein 3g
Calcium 37mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spanakopita bites are mini phyllo pastry shells filled with a delicious spinach and feta cheese mixture. Spanakopita is a traditional Greek dish consisting of spinach and feta cheese baked between layers of phyllo dough. It can be made as a pie or "pita," as individual phyllo triangles, or somewhat untraditionally, in phyllo pastry shells.

Working with phyllo can be a bit laborious, as you need to brush each sheet of phyllo dough with melted butter before layering—and there are lots of layers. Alternatively, you can use each sheet to create triangular packets, which not only requires the melted butter but also involves a specific folding technique. This recipe for spanakopita bites, however, is quicker and simpler than these other versions, since they use phyllo pastry shells (which are available frozen in the freezer section of the grocery store). They taste just as great, and they're cute to look at and fun to eat!

Ingredients

  • 1 pound fresh spinach, chopped (you can substitute frozen, thawed well)
  • 1/4 cup olive oil
  • 1 large onion (finely minced)
  • 1 bunch green onion (diced, including 4 inches of the green part)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • Pinch of ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/4 pound ​feta cheese (crumbled)
  • 2 eggs, lightly beaten
  • 1/2 cup ricotta cheese (or cottage cheese)
  • 45 phyllo pastry shells (frozen)

Steps to Make It

  1. Gather the ingredients.

    Spanakopita Bites: Spinach and Feta Cheese Appetizers ingredients

    The Spruce / Eric Kleinberg

  2. Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water very well. Spinach should be quite dry.

    Wash and drain the chopped spinach

    The Spruce / Eric Kleinberg

  3. Heat the olive oil in a deep sauté pan or dutch oven. Sauté the onions and green onions until tender. Add the spinach, parsley, and dill and cook for 5 to 10 minutes until the spinach is wilted and heated through. Add the nutmeg and season with salt and pepper.

    onions, spinach, parsley, and dill in a pot

    The Spruce / Eric Kleinberg

  4. Cook the spinach mixture until the excess moisture evaporates. You want it to be on the dry side. Remove from heat and set the spinach aside to cool.

    spinach mixture cooking in a pot

    The Spruce / Eric Kleinberg

  5. Once the spinach has cooled, add the crumbled feta, eggs, and ricotta cheese, and mix until combined.

    rumbled feta, eggs, and ricotta cheese added to the spinach mixture in the pot

    The Spruce / Eric Kleinberg

  6. Preheat the oven to 350 F. Lightly brush the insides of the frozen phyllo shells with olive oil and fill with spinach mixture until approximately 3/4 full.

    Lightly brush the insides of the frozen phyllo shells with olive oil on a baking sheet

    The Spruce / Eric Kleinberg

  7. Bake the filled shells on a baking sheet for 15 to 20 minutes, or until the filling is cooked through. Serve immediately.

    Spanakopita Bites: Spinach and Feta Cheese Appetizers on a baking sheet

    The Spruce / Eric Kleinberg

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