Spanakopita Bites

These spanakopita bites are flaky, golden phyllo triangles stuffed with a savory spinach and feta filling that taste like they came from a Greek bakery. ♡

The filling is simple: wilted spinach, crumbled feta, a touch of dill, and a pinch of nutmeg. Wrapped in buttered phyllo dough and baked until shattering-crisp, these little triangles are the kind of appetizer that makes everyone ask for the recipe.

Thaw your phyllo dough and grab some spinach. Let’s make it together.

Ingredients

Spanakopita Bites

• 10 oz fresh baby spinach
• 6 oz feta cheese, crumbled
• 1/2 medium onion, finely diced
• 2 cloves garlic, minced
• 1 egg, beaten
• 2 tablespoons fresh dill, chopped
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1 package phyllo dough, thawed
• 1/2 cup butter, melted

For serving:

• Tzatziki sauce
• Lemon wedges
• Extra fresh dill

How to Make Spanakopita Bites

1. Cook. Sauté the onion in a tablespoon of olive oil for 3 minutes. Add garlic for 30 seconds, then add spinach and cook until wilted, about 2 minutes. Squeeze out all excess moisture and let cool.
2. Mix. Combine the cooled spinach with feta, beaten egg, dill, nutmeg, salt, and pepper in a bowl.
3. Fold. Cut phyllo sheets into 3-inch wide strips. Brush each strip with melted butter, place a teaspoon of filling at one end, and fold into triangles (like folding a flag). Brush the outside with more butter.
4. Bake. Place on a parchment-lined baking sheet and bake at 375F for 18 to 20 minutes until deeply golden and flaky. Serve warm with tzatziki.

Tips

• Squeeze the spinach very dry. Any moisture will make the phyllo soggy instead of crispy.
• Keep unused phyllo covered with a damp towel while working. It dries out and cracks within minutes.
• Brush each layer generously with butter. The butter is what creates those flaky, golden layers.
• Don’t overfill the triangles. A teaspoon of filling is plenty. Overfilling makes them hard to fold and they may burst.
• Work quickly but don’t stress about perfection. Rustic-looking spanakopita still tastes amazing.

Variations

• Add ricotta to the filling for an extra creamy texture.
• Use frozen spinach (thawed and very well drained) to save time.
• Make them in a muffin tin: layer phyllo sheets in each cup and fill with the mixture.
• Add sun-dried tomatoes to the filling for extra flavor.
• Swap dill for mint for a more traditional Greek flavor.

FAQ

Spanakopita Bites

Flaky phyllo triangles stuffed with spinach, feta, and dill, baked until golden and crispy.

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Ingredients Method Notes

Ingredients

  

• - 10 oz baby spinach
• - 6 oz feta cheese
• - 1/2 onion 2 cloves garlic
• - 1 egg
• - 2 tbsp fresh dill
• - 1/4 tsp nutmeg
• - 1 package phyllo dough
• - 1/2 cup butter melted

Method

 

1. **Cook.** Wilt spinach with onion and garlic. Squeeze dry, cool.
2. **Mix.** Combine with feta, egg, dill, nutmeg.
3. **Fold.** Cut phyllo strips, butter, fill, fold into triangles.
4. **Bake.** 375F for 18 to 20 minutes until golden.

Notes

- Squeeze spinach very dry.

- Keep phyllo covered with damp towel.

- Freeze assembled for make-ahead.

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