Take the time and effort out of spanakopita, with these easy spanakopita bites! Buy mini phyllo shells and stuff them with a homemade filling. These crispy morsels will be your go-to appetizer.
What is Spanakopita?
Spanakopita is a Greek phyllo pastry pie stuffed with savory ingredients like spinach, cheese (feta and sometimes ricotta), onion, egg and herbs.
Spanakopita can be a real pain to make. Layering ultra-thin, fragile sheets of phyllo – and brushing each layer with butter – is not only messy but time consuming.
The solution? These spanakopita bites! Buy pre-made mini phyllo shells that are shaped like bite-sized cups, and stuff them with a homemade filling. Out of the oven, these crispy spanakopita bites are the perfect appetizer that tastes just as good (or better) than the original with half the work!
If you’re loving mini phyllo shells as much as I am, try this Cheesy Bacon Mini Quiche Recipe.
- Mini phyllo shells – you can buy mini phyllo shells (cups) in the frozen section of most grocery stores next to the phyllo sheets.
- Fresh spinach – I use fresh baby spinach. Although you can likely use frozen spinach, I have not tried this recipe with it!
- Leeks – leeks add a touch of sweetness that complements the spinach. I love leeks!
- Feta cheese – feta is a classic ingredient in spanakopita. It’s hard to beat.
- Ricotta cheese – I like a touch of ricotta in my spanakopita to add a hint of creaminess and bring all the flavors together.
- Yellow onion – yellow onion adds texture.
- Garlic – garlic…because garlic!
- Extra virgin olive oil – a splash of olive oil helps sauté the veggies.
- Egg – an egg helps bind our spanakopita filling together. You can remove the egg for dietary reasons if necessary.
- Parsley – Italian flat leaf parsley adds signature flavor.
- Dill – fresh dill also adds signature flavor.
- Nutmeg – a dash of nutmeg adds warmth.
How to Make Spanakopita
Full instructions in the recipe card; this is just an outline!
Add olive oil, nutmeg, onion, garlic, leeks, spinach, and salt and pepper to a pot. Turn heat to medium-high. Sauté for 3-5 minutes until spinach just wilts.
Transfer spinach mixture to a medium bowl. Use paper towels to squeeze mixture.
Add feta, ricotta, parsley, dill, and salt and pepper to taste. Mix. Add the egg, and mix again.
Lightly grease a baking sheet, and arrange the phyllo shells on the baking sheet. Spoon mixture into each phyllo shell, so they’re completely filled but not overflowing.
Bake at 350 for 20-30 minutes.
- You can buy mini phyllo shells in the frozen section of most grocery stores next to the phyllo sheets.
- Squeeze the spinach mixture well to remove excess liquid so your filling isn’t runny!
- Add the cheese first and mix, before the egg, so the egg doesn’t scramble in the warm spinach mixture.
Frequently Asked Questions (FAQs)
Yes, you can! They reheat very well. You can also make the filling ahead, adding the egg, stuffing and baking last minute.
They keep well in the fridge for 4-5 days.
Reheat spanakopita in the oven, uncovered, for 5-10 minutes at 350 degrees.
Yes, these spanakopita bites freeze well! Reheat in the oven, right from the freezer, when ready to enjoy.
I love a bit of ricotta to bind all of the ingredients together and add a touch of creaminess, but you can omit it if preferred!
Spanakopita can be served hot or room temperature for up to 2 hours (like out on a platter during a dinner party!). I don’t recommend them cold.
Other Bite-Sized Appetizers You’ll Love!
- Ham and Cheese Sliders (On Hawaiian Rolls)
- Cheesy Bacon Mini Quiche Recipe
- Garlic Parmesan Wings (Crispy and Baked)
- Ricotta Toast With Hot Honey and Pistachios Appetizer
- Smoked Salmon Cucumber Bites
- 30 mini phyllo shells (cups)
- 5 ounces fresh spinach
- ¾ cup leeks finely chopped
- ¾ cup crumbled feta cheese packed
- ⅓ cup ricotta cheese
- ½ small yellow onion chopped
- 2 garlic cloves minced
- 1 tablespoon extra virgin olive oil
- 1 egg lightly beaten
- ½ tablespoon fresh Italian parsley chopped
- ½ tablespoon fresh dill chopped
- ⅛ teaspoon ground nutmeg
- Salt and pepper to taste
- Preheat oven to 350℉. Add olive oil, nutmeg, onion, garlic, leeks, spinach, and salt and pepper to a pot (in this order). Turn heat to medium-high. When contents starts to sizzle, sauté for 3-5 minutes until spinach just wilts.
- Transfer spinach mixture to a medium bowl. Use paper towels to squeeze mixture, absorbing the excess liquid.
- Add feta, ricotta, parsley, dill, and salt and pepper to taste. Mix. Add the egg, and mix again until well-combined.
- Lightly grease a baking sheet, and arrange the phyllo shells on the baking sheet. Spoon mixture into each phyllo shell, so they’re completely filled but not overflowing. You may have a bit of mixture leftover, depending on how stuffed the cups are.
- Bake for 20-30 minutes until lightly golden and the shells are crispy.
- You can buy mini phyllo shells (cups) in the frozen section of most grocery stores next to the phyllo sheets.
- A touch of ricotta brings all the flavors together, so I highly recommend it. If you don’t want to use ricotta, you can leave it out!
- You can use reduced or low-fat ricotta and feta cheese.