Appetizers

Spanakopita Bites

Author: Mary DiSomma

We love all different kinds of food at my house—from Italian to Irish to American fusion… and Greek food is no exception. Mediterranean flavors are just so yummy, and we’re crazy for Greek dishes. My Spanakopita Bites with Spinach and Feta Cheese recipe makes a perfect appetizer for a group. They’re a bite-size finger food option that’s perfect for holiday entertaining—seems like it’s always a challenge to make enough!

Spanakopita Bites

These bite-sized spanakopita triangles are the perfect appetizer or finger food when you’re having company. They’re easy to make ahead and freeze for later, so they’re one of my faves for the holidays, too.

Yield
40 Triangles
Prep Time
35 minutes 35 min
Cook Time
25 minutes 25 min
Total Time
1 hour 1 hr

Ingredients

Instructions

  1. Using paper towels, squeeze out as much excess water from the drained spinach as possible. Place in a large mixing bowl and set aside.
  2. In a large skillet, heat the olive oil on medium heat. When hot, add the onions and cook until softened, about 3 minutes.
  3. Add the garlic. Cook, stirring often, for about 30 seconds, until softened
  4. Transfer the onion and garlic to the bowl with the spinach. Add the dill, parsley, green onions, lemon zest, black pepper, feta cheese, drained ricotta, and egg. Stir gently to combine.
  5. Place one sheet of phyllo dough on a clean work surface and brush with melted butter. Place another sheet of phyllo on top of the first and brush it with butter. Place a third sheet of phyllo on top of the stack and brush it with butter, too.
  6. Using a chef’s knife, carefully cut the phyllo into thirds. The strips of phyllo should be cut long ways. Place 1 tablespoon of the filling on the end of each strip of phyllo.
  7. Starting at the end where the filling is, fold one corner of the phyllo over the filling to form a triangle. Continue folding the dough over itself, keeping the triangular shape—like folding a flag.
  8. Place each finished triangle on a parchment-lined baking sheet and brush the top with melted butter. Repeat with the remaining phyllo dough and filling.
  9. Bake in a 350 °F preheated oven until brown and crisp, about 20 minutes. Let cool for 10 minutes. Serve warm.
  10. Store leftover baked triangles, covered, in the refrigerator for up to 2 days. Reheat in a 300 °F oven for 5 minutes to get them warm and crispy again. Enjoy!
Spanakopita Bites

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