Spanakopita Bites

Brandi Kirkpatrick


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!


★★★★★ 2 votes

20 Min
20 Min


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  • ·
    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

How to Make Spanakopita Bites


  1. Preheat oven to 375°.
  2. Heat 1 Tablespoon of oil in a small skillet. Saute onions, both white and green, until tender.
  3. Meanwhile, 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.
  4. Grease mini-muffin pans with melted butter.
  5. When 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.
  6. Place 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.

Printable Recipe Card

About Spanakopita Bites

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

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