Name: Spanakopita Bites with Spinach and Feta
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 10 oz Frozen chopped spinach, thawed and squeezed dry; 1 cup Feta cheese, crumbled; 8 sheets Phyllo dough, thawed; 0.5 cup Unsalted butter, melted; 2 whole Green onions, finely chopped; 2 tbsp Fresh dill, chopped; 1 clove Garlic, minced; 1 whole Large egg, lightly beaten; 0.25 tsp Black pepper

"These bite-sized appetizers capture the authentic flavors of Greece with a golden, shatteringly crisp phyllo shell and a savory heart of zesty feta and seasoned spinach. They are the perfect elegant finger food for any gathering, offering a sophisticated blend of textures and herbaceous notes."

Ingredients

Qty	Item
10 oz 285 g	Frozen chopped spinach, thawed and squeezed dry
1 cup 150 g	Feta cheese, crumbled
8 sheets 225 g	Phyllo dough, thawed
0.5 cup 115 g	Unsalted butter, melted
2 whole 30 g	Green onions, finely chopped
2 tbsp 8 g	Fresh dill, chopped
1 clove 5 g	Garlic, minced
1 whole 50 g	Large egg, lightly beaten
0.25 tsp 1 g	Black pepper

How to Make Spanakopita Bites with Spinach and Feta

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.

In a medium bowl, combine the squeezed-dry spinach, crumbled feta, green onions, dill, garlic, beaten egg, and black pepper. Mix thoroughly until the ingredients are well incorporated.

Place one sheet of phyllo dough on a clean work surface and brush lightly with melted butter. Layer another sheet on top and brush with butter; repeat until you have a stack of 4 sheets.

Using a sharp knife or pizza cutter, cut the phyllo stack lengthwise into 6 equal strips.

Place a rounded tablespoon of the spinach mixture at the bottom end of each strip. Fold one corner over the filling to form a triangle, then continue folding the triangle up the strip (like folding a flag) until you reach the end.

Repeat the process with the remaining 4 sheets of phyllo and filling.

Place the triangles seam-side down on the prepared baking sheet and brush the tops with the remaining melted butter.

Bake for 18 to 22 minutes, or until the pastry is golden brown and crisp. Serve warm.

·
The most critical step is squeezing every drop of moisture out of the spinach to prevent a soggy crust.
·
Keep your phyllo sheets covered with a damp (not soaking) kitchen towel while working to prevent them from drying out and cracking.
·
For an extra flavor boost, add a pinch of ground nutmeg to the spinach mixture.
·
Use high-quality sheep's milk feta in a block and crumble it yourself for the best texture and tang.

Frequently Asked Questions

Can I make these ahead of time?

Yes, you can assemble the triangles and freeze them on a tray before baking. Once frozen, transfer to a bag. Bake directly from frozen, adding 5-10 minutes to the cook time.

Can I use fresh spinach instead of frozen?

Yes, but you must sauté it first until completely wilted, then cool it and squeeze out all the excess moisture thoroughly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F to maintain the crispiness; avoid the microwave.

Can I use puff pastry instead of phyllo?

You can, but the result will be a thicker, puffier, and more buttery pastry rather than the traditional thin, flaky layers of authentic Spanakopita.

Video Tutorials

Easy Spanakopita | Traditional Feta & Spinach Appetizer

Ina Garten's Dinner Spanakopitas | Barefoot Contessa | Food Network

Shortcut Spanakopita | FeelGoodFoodie

We can’t stop making these Spinach + Feta Brownies #shorts #spanakopita

What to Cook Next

See All Appetizers & Starters

Next Recipe

Bacon Wrapped Stuffed Dates

These irresistible bacon-wrapped dates are the ultimate balance of sweet, salty, and creamy textures. Stuffed with tangy goat cheese and a toasted almond, then baked until the bacon is perfectly crisp, they are a guaranteed hit for any party or holiday gathering.

Cook Bacon Wrapped Stuffed Dates