Spanakopita Bites

Spanakopita Bites

Spanakopita is one of our favorite here and I love to make different variations of it. This is one of those spinach and cheese pies that we never have enough of. When my husband saw I was making this he was super excited.

This version is an easier version of spanakopita and it requires very few simple ingredients. It’s also easier to make the spanakopita this way versus making individual spanakopita and folding each one in a triangle, as seen here. So I’m all about easy recipes. This version of spanakopita is made in a pan, and then cut into pieces. You’re not losing any of the classic spanakopita flavors, you’re just making your life easier.

This recipe does make quite a few spanakopita bites, but if you’re a fan of it as much as we are, trust me when I say it won’t last long. It could be gone as soon as it’s out of the oven.

Spanakopita Bites

Spanakopita Bites
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 1 egg
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 2 cups crumbled feta
  • 1 cup cottage cheese
  • ¾ cup butter, melted
  • 16 sheets phyllo dough
Instructions
  1. In a large bowl, combine the egg, spinach and cheeses; set aside.
  2. Brush a 15-in. x 10-in. x 1-in. baking pan with some of the butter.
  3. Layer eight sheets of phyllo dough in prepared pan, brushing each with butter. Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.
  4. Spread with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter.
  5. Cover and freeze for 30 minutes.
  6. Using a sharp knife, cut into 1-inch – 2-inch pieces. Bake at 350 F degrees for 35-40 minutes or until golden brown.
Notes
If you’re making this ahead of time, cover and freeze until ready to use. Cut and bake as directed.

Enjoy!

Comments

    • says

      Not sure Anissa, never tried, the butter is really needed to make the phyllo sheets nice and crispy, so not sure how coconut oil would work.

  1. Jenn says

    Quick question–the last step says to cut the sheet into 1-2 inch pieces before baking. Are you supposed to separate the small pieces and spread them out on the sheet so they expand? (Phyllo dough makes me a bit nervous!) Presumably then you could freeze the whole tray and then bake only one or two for a nice lunch or something?

    • says

      Hi Jenn,
      Don’t be scared of phyllo dough, it’s quite easy to work with. Phyllo dough doesn’t really expand when you bake it, the reason you cut them before is simply because it’s easier and if you were to wait until after it’s baked it would make a huge mess, much easier to do it before. :) Good luck if you try it!

  2. says

    hi jo,,
    thanks for your kind response,,may e i shall try using
    wantan or even wraps,,for this recipes,,
    thanks—jayne–singapore

  3. says

    hi,,this is my favourite,,but unfortunately we are unable to
    get pyllo pastry here in singapore, any subsitute,,
    thanks for sharing–by rtn mail\-jayne
    singapore-time;8.00am

    • says

      Hi Jayne,
      I’m so sorry, but I don’t think there really is a substitute for phyllo pastry. Phyllo pastry is a very thin dough, you could probably try wonton wrappers, but it just won’t be the same. I wouldn’t recommend making your own phyllo pastry either as I’m sure it’s not an easy task. Sometimes phyllo is spelled filo and it’s usually in the freezer section. You could probably also try puff pastry for these spanakopita bites, but still it won’t be the same.

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