Easy Spanakopita Bites Recipe

Introduction

These Easy Spanakopita Bites are a delightful and savory Greek-inspired appetizer. Made with crispy fillo shells and a flavorful spinach and feta filling, they are perfect for parties or a simple snack.

Ingredients

• 1 package Athens Mini Fillo Shells
• 9 cups chopped baby spinach
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 medium onion, minced
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 2 eggs
• 1/2 cup good quality feta cheese crumbles
• 1/3 cup Parmesan cheese, grated
• 1/4 cup chopped dill

Instructions

1. Step 1: Sauté the minced onion in olive oil and butter over medium heat for about 3–4 minutes until softened.
2. Step 2: Add the garlic and chopped spinach, cooking for another 5 minutes until all liquid has evaporated. Season with salt and pepper to taste.
3. Step 3: Transfer the spinach mixture to a plate and chill in a cold place for a few minutes. Meanwhile, whisk together the eggs, feta, Parmesan, and chopped dill in a bowl.
4. Step 4: Stir the cooled spinach into the egg and cheese mixture until well combined.
5. Step 5: Spoon the filling evenly into the mini fillo shells. Bake at 350°F (175°C) for 15 minutes or until golden and set. Let cool slightly before serving.

Tips & Variations

• For extra crispiness, brush the fillo shells lightly with melted butter before filling.
• You can substitute fresh dill with mint or parsley for a different flavor.
• Use frozen spinach if fresh is unavailable; just be sure to thaw and squeeze out excess moisture.

Storage

Store any leftover spanakopita bites in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5–7 minutes to maintain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the spinach filling a day ahead and keep it covered in the refrigerator. Add the egg mixture just before filling the shells to ensure freshness.

What can I use if I can’t find mini fillo shells?

If mini fillo shells aren’t available, you can use regular fillo dough cut into small squares or use phyllo cups from the store as a substitute.

Easy Spanakopita Bites Recipe

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★★★★★

5 from 120 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 15 spanakopita bites 1x
• Diet: Vegetarian

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Description

These Easy Spanakopita Bites are a delicious and convenient twist on traditional Greek spanakopita. Using mini fillo shells filled with a flavorful mixture of sautéed spinach, onions, garlic, dill, feta, Parmesan cheese, and eggs, these bites are perfect for appetizers or snacks. Quick to prepare and baked to golden perfection, they are a crowd-pleaser with a crispy shell and a savory filling.

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Ingredients

Scale 1x2x3x

Fillo Shells

• 1 package Athens Mini Fillo Shells (approximately 15 shells)

Spinach Filling

• 9 cups chopped baby spinach
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 medium onion, minced
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 2 eggs
• 1/2 cup good quality feta cheese crumbles
• 1/3 cup Parmesan cheese, grated
• 1/4 cup chopped fresh dill

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Instructions

1. Sauté the onion: Heat olive oil and butter in a pan over medium heat. Add the minced onion and cook for about 3 to 4 minutes until softened and translucent.
2. Add garlic and spinach: Stir in minced garlic followed by the chopped spinach. Continue sautéing for another 5 minutes, stirring frequently until all the liquid from the spinach has evaporated. Season with salt and pepper to taste.
3. Cool the spinach mixture: Transfer the cooked spinach mixture to a plate and place it in a cold area or refrigerator to cool for a few minutes while you prepare the eggs mixture.
4. Prepare the egg mixture: In a mixing bowl, whisk together the eggs, feta cheese crumbles, grated Parmesan cheese, and chopped dill until well combined.
5. Combine spinach and egg mixture: Add the cooled spinach mixture into the egg and cheese mixture. Stir well to fully incorporate all ingredients.
6. Fill the fillo shells: Divide the spinach and cheese filling evenly among the mini fillo shells, filling each shell carefully.
7. Bake: Preheat the oven to 350°F (175°C). Place the filled shells on a baking sheet and bake for 15 minutes until the filling is set and the shells are golden and crisp.
8. Cool and serve: Allow the spanakopita bites to cool slightly before serving to enjoy the perfect balance of crispy shell and savory filling.

Notes

• Ensure the spinach mixture is cooled before mixing with eggs to prevent scrambling.
• You can substitute fresh dill with dried dill if fresh is unavailable, but reduce the quantity to 1 tablespoon.
• For a vegetarian option, this recipe is already suitable but check that the cheese used does not contain animal rennet.
• Fillo shells can be found in frozen sections of most supermarkets; thaw before use according to package instructions.
• Serve these bites warm or at room temperature for best flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Greek

Keywords: spanakopita bites, spinach appetizers, Greek appetizers, mini fillo shells, easy spanakopita, party snacks, spinach feta bites