Spanakopita Bites Recipe

Spanakopita bites on a plate with fresh spinach in the background.

5 from 15 votes

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.

Prep Time20

Cook Time25

Total Time45

Course: Appetizer, Snack

Cuisine: Greek

Servings: bites

Author: Grace Vallo

Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition