Spanakopita bites transform the beloved Greek spinach and feta pie into crisp, savory, handheld appetizers. These easy-to-make morsels are perfect for parties, potlucks, or a simple family snack. With store-bought phyllo dough and a quick, flavorful filling, you can enjoy all the flavors of spanakopita with minimal fuss.
Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed and well-drained
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 1/4 cup finely chopped fresh dill (or 2 tablespoons dried dill)
- 1/4 cup finely chopped scallions (about 2-3 scallions)
- 2 large eggs, lightly beaten
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 12 sheets phyllo dough, thawed
- 1/2 cup unsalted butter, melted (or use olive oil)
- 1 tablespoon olive oil (for sautéing, optional)
- 1 tablespoon sesame seeds (optional, for topping)
Instructions
- Prepare the spinach: Place the thawed spinach in a clean kitchen towel or several layers of paper towels. Squeeze out as much liquid as possible. Too much moisture will make the filling soggy.
- Mix the filling: In a large bowl, combine the drained spinach, feta, ricotta, dill, scallions, eggs, black pepper, and nutmeg. Stir until evenly mixed. Taste and adjust seasoning if needed (the feta is salty, so extra salt is usually unnecessary).
- Preheat oven and prep pan: Preheat your oven to 375°F (190°C). Lightly brush a 24-cup mini muffin tin with melted butter or olive oil.
- Prepare the phyllo: Place one sheet of phyllo dough on a clean work surface and cover the remaining stack with a damp towel to prevent drying. Lightly brush the phyllo sheet with melted butter. Place another sheet on top and brush again. Repeat until you have 3 layers.
- Cut and fit the phyllo: Using a sharp knife or pizza cutter, cut the stacked phyllo into 12 equal squares. Gently press each square into a mini muffin cup, allowing the corners to stick up slightly. Repeat the process with the remaining 9 phyllo sheets to make 24 cups total.
- Fill the cups: Spoon about 1 tablespoon of the spinach mixture into each phyllo cup, filling to just below the rim. If desired, sprinkle a pinch of sesame seeds on top for added crunch and flavor.
- Bake: Bake in the preheated oven for 18-22 minutes, or until the phyllo is golden-brown and crisp and the filling is set. Rotate the pan halfway through for even baking.
- Cool and serve: Let the spanakopita bites cool in the pan for 5 minutes. Use a small offset spatula or butter knife to gently lift them out. Serve warm or at room temperature.
Tips
- Substitutions: If you don’t have ricotta, use cottage cheese (well-drained) or cream cheese for a richer filling. Fresh spinach can be used: sauté 12 ounces until wilted, then squeeze dry and chop.
- Phyllo handling: Keep unused phyllo covered with a damp (not wet) towel at all times to prevent it from drying out and cracking.
- Make-ahead: Assemble the bites (unbaked) and refrigerate, covered, for up to 8 hours. Bake just before serving for best texture.
- Common mistakes: Not draining the spinach thoroughly can make the bites soggy. Overfilling the cups can cause them to spill over during baking.
Serving Suggestions
Spanakopita bites are a versatile appetizer. Serve them as part of a Mediterranean mezze platter with hummus, tzatziki, olives, and pita bread. They’re also great alongside a crisp Greek salad or as a starter for a dinner party. For brunch, pair them with scrambled eggs and roasted tomatoes. Their bite-sized form makes them ideal for buffet tables and potlucks.
Variations
- Cheese swap: Try goat cheese, cream cheese, or a blend of cheeses for a different flavor profile.
- Herb additions: Add fresh parsley, mint, or chives for extra freshness.
- Mini triangles: Instead of muffin cups, cut phyllo into strips, add filling, and fold into triangles as in classic spanakopita.
- Vegan option: Use vegan feta and egg replacer, and brush with olive oil instead of butter.
- Spicy version: Add a pinch of red pepper flakes or diced jalapeño to the filling for a mild kick.
Storage and Reheating
Store leftover spanakopita bites in an airtight container in the refrigerator for up to 4 days. For best results, let them cool completely before storing so condensation doesn’t make the phyllo soggy. To reheat, place bites on a baking sheet in a 350°F (175°C) oven for 8-10 minutes, or until warmed through and crisp. Microwaving is not recommended, as it will soften the phyllo. Spanakopita bites can also be frozen after baking: place in a single layer on a baking sheet to freeze, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 15-18 minutes.
Frequently Asked Questions
- Can I use fresh spinach instead of frozen?
- Yes! Use about 12 ounces of fresh baby spinach. Sauté in a little olive oil until wilted, then cool, squeeze out all excess moisture, and chop before using. The key is to remove as much water as possible to prevent soggy bites.
- Do I need to cook the filling before baking?
- No, the filling cooks fully in the oven. If you use fresh spinach, you’ll need to cook it before adding, but otherwise, just mix and fill the cups directly.
- How do I keep phyllo dough from tearing?
- Phyllo is delicate and dries out quickly. Always keep the unused sheets covered with a barely damp kitchen towel while you work. If a sheet tears, you can usually patch it by overlapping another piece—no one will notice once baked.
- Can I make spanakopita bites ahead of time?
- Yes, you can assemble the bites up to 8 hours ahead and refrigerate them unbaked. Bake right before serving for the best crispness. Baked bites can also be reheated in the oven for a few minutes to refresh their texture.
- Is it possible to make these gluten-free?
- Traditional phyllo dough contains wheat, but some brands offer gluten-free phyllo or pastry sheets. Substitute as directed by the package instructions, and proceed with the recipe as written.
- What other fillings can I use?
- Try a mixture of sautéed mushrooms and leeks, or roasted butternut squash and feta for a seasonal twist. The basic method works with many savory fillings, as long as they’re not too wet.