Spanakopita Bites: Spinach and Feta Cheese Appetizers
These simplified Greek-inspired spinach and feta pastry bites are a quicker take on spanakopita, utilizing convenient pre-made phyllo shells.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 350 F.
-
Thoroughly dry chopped spinach, squeezing out all excess water if using frozen.
-
Heat olive oil in a deep pan; sauté onions and green onions until tender.
-
Add the dried spinach, parsley, and dill; cook for 5 to 10 minutes until wilted and heated, then season with nutmeg, salt, and pepper.
-
Continue cooking the spinach mixture until all excess moisture evaporates, ensuring it is quite dry.
-
Remove from heat and allow the spinach mixture to cool completely.
-
Once cooled, mix the spinach mixture with crumbled feta, eggs, and ricotta cheese until combined.
-
Lightly brush the insides of frozen phyllo shells with olive oil, then fill each approximately 3/4 full with the spinach mixture.
-
Bake the filled shells on a baking sheet for 15 to 20 minutes, or until the filling is cooked through, then serve immediately.