Spanakopita Bites

Buttery, flaky phyllo appetizers are especially popular in my family. I guess I can't blame them since who can resist buttery, flaky phyllo dough anyway?! My mother in law requested these Spanakopita Bites as an appetizer for the birthday party she was throwing for her husband. They were a hit with no leftovers, which is no surprise. I firmly believe that anything paired with butter and phyllo dough would be hard to resist...right?

These spanakopita bites are a twist on the classic spanakopita recipe I tend to make. A month or so ago, I made spanakopita in the shape of little cigars, making it a portable dish. This time, I decided to use my mini muffin pan to create phyllo cups, which I filled with a standard spanakopita filling. I encourage you to play with phyllo dough and create various shapes in which you could fill and bake. Whether it be cups, such as these that I made, rolls, triangles or whatever tickles your fancy, have fun! Besides, as delicate as phyllo dough is, I find it pretty forgiving too. Once you douse it with butter and bake, there won't be any complaints... I promise.

Spanakopita Bites
recipe adapted from CBS
recipe yields 60-72 mini muffin sized bites

1 Tablespoon vegetable oil
1 small onion, chopped
3 green onions, chopped
10 ounces frozen chopped spinach. thawed and squeezed dry
4 to 6 ounces domestic feta cheese, crumbled
1 cup cottage cheese OR ricotta cheese OR cream cheese
1 egg
Salt and pepper to taste
1 pound 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, cottage 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.