Spanakopita Bites

Yield: 30 bites

Spanakopita Bites are a super easy appetizer version of the classic Greek dish and can even be made completely ahead of time! Watch the video to see how they’re made.

Spanakopita Bites are a super easy appetizer version of the classic Greek dish and can even be made completely ahead of time! Watch the video to see how they’re made.
Spanakopita Bites - easy appetizer!

You know those mornings when you wake up and feel like you must have broken your neck while sleeping? Yeah, I’ve felt like that all day. It’s practically hazardous for me to drive my car since I can barely turn my head without wincing in pain, my whole body must turn to see things. Waking up with such pain like that makes me wonder how on earth our bodies can let us sleep peacefully when we’re in the worst possible position?! Maybe my unconscious mind has it out for me…

The good thing about this recipe for Spankopita Bites is that it is so easy, I could even make them in my current stiff-necked position. They may look gourmet, but watch the video below to see how to make them.

Note that in the video I halved the recipe from below because I was only serving 4 people. The yield of the recipe below makes 30 bites, perfect for a small dinner party or other gathering because these babies are highly addictive.

Spanakopita Bites - easy appetizer!

Recipe Rundown
Taste: The feta is the star of this dish but every element is bursting with flavor! These are super addicting.
Texture: The phyllo cups are crisp, crunchy, and flaky while the filling is chunky and soft.
Ease: Super easy and these can be made completely ahead of time.
Appearance: Adorable and super easy to present on an appetizer table or to serve at a party!
Pros: Easy twist on the classic Greek dish.
Cons: None.
Would I make this again? Yes! We devoured these so quickly.

How to make
Spanakopita Bites

Yield: 30 bites
Spanakopita Bites are a super easy appetizer version of the classic Greek dish and can even be made completely ahead of time! Watch the video to see how they’re made.

Ingredients

  • 30 frozen phyllo cups (2 15-count packages)
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 1 tablespoon olive oil
  • 1/4 cup chopped shallot or onion
  • Salt and pepper to taste
  • 2 garlic cloves, minced
  • 6 ounces feta cheese
  • 2 tablespoons fresh chopped parsley
  • 1 large egg
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fresh lemon zest

Directions

  1. Preheat the oven to 350°F. Place the phyllo cups on a large baking sheet and set aside.
  2. Heat the oil in a small skillet over medium-high heat. Add the shallot and season with salt and pepper. Saute until translucent. Add the garlic and sauté until fragrant, about 30 seconds. Transfer to a large bowl and let cool slightly.
  3. Add the spinach, feta, parsley, egg, nutmeg, and lemon zest, stirring to combine. Spoon the mixture into the phyllo cups and bake for 12 to 15 minutes, or until golden brown. Serve hot.
  4. To make in advance freeze the cooked cups for up to 1 month. Reheat from frozen (do not thaw) in a 350°F oven for 10 minutes, or until warmed.

Recipe Notes

Find frozen phyllo cups at most grocery stores near regular phyllo dough in the frozen section. It's often near puff pastry and premade pie crusts.
Course: Appetizer
Cuisine: Mediterranean

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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6 Responses to “Spanakopita Bites”

  1. #
    Jasmine Kelley — December 16, 2013 at 8:22 pm

    How do you half a recipe that includes an odd number of eggs?

    I’ve always wondered. Do you beat the egg and then pour in half the liquid? Do you substitute something else?

    • #
      Tessa — December 16, 2013 at 10:18 pm

      Hi Jasmine. You can definitely pour in half the liquid. With a recipe like this precision won’t make or break it so if you needed to half it like I did you can use a whole egg if you wanted to. With cakes and other baking recipes that require precision, use half the liquid from a beaten egg.

  2. #
    Connie Riedlinger — July 14, 2015 at 3:58 pm

    I was wondering why the video did not include the spinach and the recipe does????

  3. #
    Barbara — June 2, 2017 at 6:39 pm

    I loved them ! The recipe was easy to follow, and they were
    So good.
    Thank you thank you
    Barb

  4. #
    Beth — August 22, 2017 at 5:23 am

    Great! My family loves this recipe. Thanks

  5. #
    Caroline Pillay — December 29, 2017 at 6:33 am

    Phyllo cups are not sold in Malaysia but we do get phyllo sheets. Any suggestions to make the cups?

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