Greek
⭐ Highly Rated
30 minmedium
GreekBrunch
Recipe Story
origins & traditionsSpanakopita bites bring the iconic flavors of Greece into convenient, elegant triangular parcels. Fresh spinach is sautéed with aromatic onions and garlic, then combined with creamy ricotta and tangy feta cheese. Fragrant dill and parsley add brightness, while layers of buttery phyllo pastry create an irresistibly crispy exterior. Each bite delivers a perfect balance of textures and flavors that have made spanakopita a beloved classic across Greek households and tavernas. Whether served warm as part of a brunch spread or enjoyed at room temperature, these savory pastries showcase the simplicity and elegance of Greek cuisine, where quality ingredients shine through minimal preparation.
Instructions
step by step0/8 done
Preheat oven to 375°F (190°C). Line a sheet pan with parchment paper or silicone mat.
Heat olive oil in a large skillet over medium heat. Add diced onions and sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
Add fresh spinach to the skillet in batches, stirring until wilted, about 5-6 minutes. Season with salt and black pepper. Transfer to a colander and press out excess moisture. Let cool for 10 minutes.
In a mixing bowl, combine the cooled spinach mixture with ricotta cheese, crumbled feta cheese, chopped dill, chopped parsley, and one beaten egg. Mix thoroughly until well combined.
Lay out one sheet of phyllo pastry and brush lightly with melted butter. Place another sheet on top and brush again. Cut the layered sheets lengthwise into 3-inch wide strips.
Place one tablespoon of filling at the bottom corner of each strip. Fold the corner over to form a triangle, then continue folding flag-style until you reach the end of the strip. Brush the final edge with butter to seal.
Place triangles seam-side down on the prepared sheet pan. Brush tops with remaining melted butter.
Bake for 25-30 minutes until golden brown and crispy. Let cool for 5 minutes before serving.
Spanakopita Bites
5.0 (48)
Crispy phyllo pastry filled with savory spinach, herbs, and tangy cheese. These golden bite-sized triangles are perfect for gatherings or leisurely mornings with authentic Mediterranean flavors.
medium
55 min
8 servings
Ingredients
0 of 12 checked
Filling
- 4 cups Spinach, fresh, roughly chopped
- 1 cups Cheese Ricotta
- 1 cups Cheese Feta, crumbled
- 1 pieces Onions, finely diced
- 3 cloves Garlic, minced
- 3 tablespoons Dill, fresh, chopped
- 2 tablespoons Parsley, fresh, chopped
- 1 pieces Eggs, beaten
Pastry
- 8 tablespoons Butter, melted
Cooking
- 2 tablespoons Olive Oil
Seasoning
- 1 teaspoons Salt
- 1/2 teaspoons Black Pepper
Chef Tips
expert advice•For best results, ensure spinach is thoroughly drained to prevent soggy pastry.
•Phyllo dough dries quickly, so keep unused sheets covered with a damp towel while working.
•You can prepare these ahead and refrigerate unbaked for up to 24 hours, or freeze for up to 2 months.
•If frozen, bake directly from freezer, adding 5-7 minutes to cooking time.
•These pair beautifully with Greek yogurt mixed with cucumber and lemon juice.
Variations & Substitutions
make it your own•Fresh herbs make a significant difference in flavor, but dried herbs can be substituted using one-third the amount.
•For variation, add a pinch of nutmeg to the filling or substitute kale for spinach.
Storage & Reheating
keeping it freshStorage
Store baked spanakopita bites in an airtight container in the refrigerator for up to 3 days. Layer with parchment paper to prevent sticking. Unbaked triangles can be frozen in a single layer on a tray, then transferred to a freezer bag for up to 2 months.
Reheating
Reheat refrigerated bites in a 350°F oven for 8-10 minutes until crispy and warmed through. Avoid microwaving as it will make the pastry soggy. For frozen baked bites, reheat at 350°F for 12-15 minutes.
