Spanakopita Bites

Brandi Kirkpatrick

By
@IdGirl25

I was in charge of the faculty meeting treats, and I wanted to do something a little different. I have always loved Spanakopita since I did a project in college on Greek cooking. This was a hit!

Rating:
★★★★★ 2 votes
Comments:
Serves:
12
Prep:
20 Min
Cook:
20 Min
Method:
Bake

Ingredients

1 tablespoon vegetable oil
1 small onion, minced
3 green onions, diced
2 (10 oz) packages frozen spinach, thawed and squeezed dry
1 cup cottage cheese
4 oz cream cheese, softened
½ teaspoon onion salt
½ teaspoon garlic salt
¼ cup parmesan cheese, shredded
1 egg
salt and pepper to taste
1 pound phyllo dough, thawed
1 stick of butter, melted

Step-By-Step

1Preheat oven to 375°.
2Heat 1 Tablespoon of oil in a small skillet. Saute onions, both white and green, until tender.
3Meanwhile, mix spinach, cottage cheese, cream cheese, Parmesan cheese, seasonings, and egg in a medium bowl. Add cooked onions. Cover and refrigerate until ready to use.
4Grease mini-muffin pans with melted butter.
5When working with phyllo dough, keep a damp towel on hand to keep it from drying out when you aren’t working with it. Remove phyllo from package and stack up. Carefully cut dough into squares. Place 3-4 squares of phyllo into each mini cup, shaping gently into a cup. Carefully brush wells with butter, repeat with remaining dough.
6Place a heaping teaspoon into each well, filling the cup. Bake in a preheated oven for 15-20 minutes or until golden brown. Remove from pan. Serve.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Dairy
Regional Style: Mediterranean