Spanakopita Bites are flaky and flavorful, and make a perfect appetizer to bring to your next party! With only six simple ingredients, these spinach bites are not only easy to make, but taste great! They’ll be gone in a flash!
Spanakopita is a popular Greek food pastry made with phyllo dough, spinach, and feta cheese. With this recipe, I’m adapting this favorite dish into something a little more portable for all your upcoming gatherings! Spanakopita bites are a nice alternative to the usual party snacks, but they’ll be just as popular!
SAVE THIS SPANAKOPITA APPETIZER RECIPE TO YOUR FAVORITE PINTEREST BOARD!
The Key to a Successful Spanakopita Recipe
Your spinach is going to make or break this dish! You’ll cook some thawed frozen spinach that has been squeezed. It’s VERY important that you squeeze out as much moisture from the spinach as possible! Too much moisture will make the bites soggy and they won’t bake as well. I find it best to use my hands. Please, don’t skip this step!
Ingredients for Easy Spanakopita Bites
Gather the following ingredients to make these bite-sized pastries:
- Mini phyllo dough shells, thawed
- Frozen spinach, thawed
- Minced onion
- Crumbled herbed feta cheese
- Olive oil
- Large Eggs
You can find detailed ingredient amounts and instructions in the recipe card at the bottom of the post!
How to make Mini Spanakopita Bites
- First, preheat your oven to 350 degrees F, then prepare a baking sheet by lining it with a sheet of parchment paper.
- Heat a large skillet on your stovetop over medium heat. Add 1 tablespoon of olive oil. Next, add the minced onion and sauté until soft, about 3-4 minutes. Add the squeezed spinach and mix well. It may take a few minutes to blend everything together. Remove from heat and allow it to cool for about 10 minutes.
- Meanwhile, in a large bowl, beat the eggs. Add the remaining 2 tablespoons of olive oil and the crumbled feta cheese. Combine the cooled, cooked spinach mixture with this egg mixture.
- Place your phyllo cups on the prepared baking sheet. Spoon the feta filling into each shell so they are full but not overflowing.
- Bake for 12-15 minutes until heated through and the shells are lightly golden brown.
Recipe Variations
This recipe is pretty straightforward, but you can experiment by adding different herbs and seasonings for a different flavor profile.
- Add minced garlic to the onion and spinach.
- Consider additional seasoning such as nutmeg, salt and black pepper, or fresh herbs like fresh dill, parsley, etc.
- You could try some ricotta cheese along with the feta cheese- maybe half and half.
FAQs
Can I make Spanakopita Bites ahead of time?
Yes, these bites reheat well, or you could make the filling ahead of time and just stuff and bake the shells right before serving.
Reheat them in the oven, uncovered, at 350 degrees for 5-10 minutes. You can also eat them at room temperature.
How do I store leftover spinach bites?
Store these in an airtight container in the fridge for 4-5 days.
Can I freeze them?
Yes, spanakopita bites freeze very well! Once fully cooled, transfer them to a freezer bag or container. Reheat them straight from the freezer as directed above (though they may take a little longer!)
Where do I find phyllo shells?
Phyllo shells are usually located in the freezer section of your grocery store, next to the phyllo sheets and puff pastry.
How many does this recipe for Spanakopita Bites serve?
This recipe makes about 30 spinach bites, and the nutritional info is for about 3 bites per person.
More Bite-Sized Appetizers
I love bite-sized treats and snacks, as they are so easy to eat without much mess or fuss. Here are some of my favorites:
- Avocado Tuna Salad Bites: These small appetizers pack a little kick and are the perfect addition to your Game Day or party menu.
- Parmesan Bread Bites are a great appetizer dipped in your favorite marinara. They’re easy to make from my pizza dough recipe, are basted with a healthy dose of garlic butter, and sprinkled with Parmesan cheese.
- Cranberry Pecan Goat Cheese Bites: Picture this: creamy goat cheese infused with a hint of tanginess, rolled in a crunchy coating of crushed pecans and a burst of sweetness from dried cranberries, drizzled with a balsamic reduction.
- Chicken Enchilada Bites: With chicken cooked in the slow cooker and made with ingredients from Old El Paso™, this easy chicken recipe will spice up your Game Day and help feed your hungry crowd
- Grape Jelly Meatballs: With only a few simple ingredients and hardly any prep, these meatballs are the perfect appetizer for a holiday party, tailgates, and game day gatherings!
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Spanakopita
Ingredients
- 3.8 ounces mini phyllo dough shells ((2) 1.9 ounce) packages- 15 count each package, thawed
- 12 ounces frozen spinach thawed, squeezed well to remove excess moisture- *See Note below
- ¼ cup minced onion
- ½ cup crumbled herbed feta cheese
- 3 tablespoons olive oil divided
- 2 large eggs
Instructions
- Preheat oven to 350 degrees F., and prepare a baking sheet by lining it with a sheet of parchment.
- Heat skillet on stove top on medium heat. Put 1 tablespoon of olive oil. Add the minced onion and sauté until soft, about 3-4 minutes. Add spinach and mix well. It will take a few minutes for the spinach to warm up and soften so that it blends easily. Remove from heat and allow to cool for about 10 minutes.
- In a large bowl, beat eggs. Add remaining 2 tablespoons of olive oil and crumbled feta cheese. Combine cooled, cooked spinach mixture with egg mixture.
- Bake for 12-15 minutes until heated through and shells are lightly browned.
Notes
- It’s VERY important that you squeeze out as much moisture from the spinach as possible. I usually do this with my hands. Too much moisture will make the bites soggy and they won’t bake as well.
- This recipe makes 30 individual Spanakopita Bites.
- Nutritional information has been calculated for 3 bites per person.
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