The holidays are in full swing and that means holiday party after holiday party, in fact, I have my first one coming up on this Saturday. It’s definitely a time of year filled with food that is comforting as well as tons of sweets. These little spanakopita bites make the best appetizer and taste like a little bite of spring. They are semi-homemade, using purchased mini phyllo pastry shells from the grocery store which means less time in the kitchen and more time to enjoy the party.
They start with tons of fresh baby spinach and you’ll need roughly one pound for these spanakopita bites. Onions and garlic are sautéed until soft and then the fresh spinach is wilted down in the hot pan. The spinach mixture is left to cool before being combined with feta cheese and herbs, in this case, a bit of parsley and fresh dill.
A couple of beaten eggs is used as the binder before the spinach mixture is spooned into the mini phyllo shells. It’s easiest if you remove all the shells from their packaging and place them on a baking sheet before filling. Place about one tablespoon of filling into each cup and bake in a preheated 350F oven for 12-15 minutes.
The feta cheese starts to melt and the eggs set. Spanakopita bites are sprinkled with an easy homemade lemon salt that gives a burst of flavor with little effort. Simply blend together one tablespoon of salt with the zest of one lemon. Easy peasy!
I would love to know your thoughts. Leave a comment below or if you make Easy Spanakopita Bites take a picture and post it on Instagram! Make sure to tag me @MosesFamilyTable
- 1 lb baby spinach
- 4 oz feta, crumbled
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tbs chopped parsley
- 1 tbs chopped dill
- 2 eggs, beaten
- 1 tbs butter
- salt and pepper
- 36 phyllo cups
- lemon salt (see note)
- In a large saute pan over medium heat, melt the butter and add the diced onion.
- Cook the onion until soft and translucent, stirring often.
- Add in the garlic and baby spinach.
- Stir, flipping the spinach over as it cooks down. When the spinach is completely wilted, remove from the heat and let cool completely.
- When the spinach is completely cooled, add in the feta, parsley, dill and beaten eggs.
- Combine well and season with salt and pepper.
- Preheat the oven to 350F and place roughly one tablespoon of filling into each phyllo cup.
- Bake for 12-15 minutes or until the cups are golden brown and the filling is set.
- Sprinkle with lemon salt before serving.
- To make the lemon salt, combine the zest of 1 lemon and 1 tbs salt into a small food processor or blender and blend until fully combined. Use immediately or re-dry the salt in a warm oven, stirring often to break up lumps.