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Spanakopita Bites are a super easy appetizer version of the classic Greek dish and can even be made completely ahead of time! Watch the video to see how they’re made.
You know those mornings when you wake up and feel like you must have broken your neck while sleeping? Yeah, I’ve felt like that all day. It’s practically hazardous for me to drive my car since I can barely turn my head without wincing in pain, my whole body must turn to see things. Waking up with such pain like that makes me wonder how on earth our bodies can let us sleep peacefully when we’re in the worst possible position?! Maybe my unconscious mind has it out for me…
The good thing about this recipe for Spankopita Bites is that it is so easy, I could even make them in my current stiff-necked position. They may look gourmet, but watch the video below to see how to make them.
Note that in the video I halved the recipe from below because I was only serving 4 people. The yield of the recipe below makes 30 bites, perfect for a small dinner party or other gathering because these babies are highly addictive.
Taste: The feta is the star of this dish but every element is bursting with flavor! These are super addicting.
Texture: The phyllo cups are crisp, crunchy, and flaky while the filling is chunky and soft.
Ease: Super easy and these can be made completely ahead of time.
Appearance: Adorable and super easy to present on an appetizer table or to serve at a party!
Pros: Easy twist on the classic Greek dish.
Would I make this again? Yes! We devoured these so quickly.
- 30 frozen phyllo cups (2 15-count packages)
- 10 ounces frozen spinach, thawed and squeezed dry
- 1 tablespoon olive oil
- 1/4 cup chopped shallot or onion
- Salt and pepper to taste
- 2 garlic cloves, minced
- 6 ounces feta cheese
- 2 tablespoons fresh chopped parsley
- 1 large egg
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fresh lemon zest
- Preheat the oven to 350°F. Place the phyllo cups on a large baking sheet and set aside.
- Heat the oil in a small skillet over medium-high heat. Add the shallot and season with salt and pepper. Saute until translucent. Add the garlic and sauté until fragrant, about 30 seconds. Transfer to a large bowl and let cool slightly.
- Add the spinach, feta, parsley, egg, nutmeg, and lemon zest, stirring to combine. Spoon the mixture into the phyllo cups and bake for 12 to 15 minutes, or until golden brown. Serve hot.
- To make in advance freeze the cooked cups for up to 1 month. Reheat from frozen (do not thaw) in a 350°F oven for 10 minutes, or until warmed.