Spanakopita Bites

Spanakopita Bites are a super easy appetizer version of the classic Greek dish and can even be made completely ahead of time!

1 tablespoon vegetable oil
1 small onion, chopped
3 green onions, chopped
2 cloves garlic, finely chopped
10 ounces (283 grams) frozen chopped spinach. thawed and squeezed dry
4 to 6 ounces (125 -150 grams)domestic feta cheese, crumbled
1 cup ricotta cheese
1 egg
Salt and pepper to taste
1 pound (454 gram) phyllo, thawed
8 tablespoons butter (1 stick), melted
2 tablespoons vegetable oil

Preheat oven to 375 degrees


Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes.

Meanwhile, mix spinach, feta, ricotta cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Cover and refrigerate until ready to use.

Combine the remaining butter and oil and set aside until ready to use.

Remove the phyllo dough from the package and stack up. Carefully cut the phyllo dough into 2 inch by 2 inch squares; set aside.

Prepare your mini muffin pan by brushing butter in each well. Place 1-2 squares of phyllo dough into each well, pushing down to create a cup or crust. Brush the top phyllo filled wells with more melted butter and repeat by placing 1-2 squares of phyllo dough into each well and pushing down to create a cup or crust again. Repeat with another layer of 1-2 squares of phyllo dough and brush with more melted butter.

Place a heaping teaspoon into each well, filling the phyllo cup. Bake in the preheated oven for 15-20 minutes or until golden brown.

TO FREEZE - These can be made in advance, baked, cooled and frozen... and will stay good up to 1 month. Reheat from frozen state {do not defrost} on a cookie sheet or mini muffin pan in a 375 oven for 10-12 minutes or until middles are warmed through.

Link to Recipe:Spanakopita Bites

Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes.

Mix spinach, feta, ricotta cheese and egg in medium bowl

Add cooked onions and season with salt, and pepper

Season with salt, and pepper.

Remove the phyllo dough from the package and stack up. Carefully cut the phyllo dough into 2 inch by 2 inch squares; set aside.

Prepare your mini muffin pan by brushing butter in each well. Place 1-2 squares of phyllo dough into each well, pushing down to create a cup or crust.

Brush the top phyllo filled wells with more melted butter and repeat by placing 1-2 squares of phyllo dough into each well and pushing down to create a cup or crust again. Repeat with another layer of 1-2 squares of phyllo dough and brush with more melted butter.

Place a heaping teaspoon into each well, filling the phyllo cup. Bake in the preheated oven for 15-20 minutes or until golden brown.