Description
Enjoy these crispy Spanakopita Bites, filled with a delicious mix of spinach, kale, and creamy cheeses. Ideal for appetizers or snacks, these flaky pastries are sure to be a hit at any event!
Ingredients
Scale
- 1 package (16 oz) of phyllo dough, thawed
- 1 cup of fresh spinach, chopped
- 1 cup of fresh kale, chopped (optional)
- 1 cup of ricotta cheese
- 1 cup of feta cheese, crumbled
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of fresh dill, chopped (or 1 tablespoon dried dill)
- 1/4 cup of green onions, finely chopped
- 2 large eggs
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, melted (for brushing)
- 1 tablespoon of olive oil (for sautéing)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and kale (if using) to the skillet. Sauté for about 3-4 minutes, or until the greens are wilted and any excess moisture has evaporated. Remove from heat and let cool slightly.
- In a mixing bowl, combine the ricotta cheese, crumbled feta cheese, grated Parmesan cheese, chopped dill, and green onions. Mix well until all ingredients are fully incorporated.
- Once the sautéed greens have cooled, add them to the cheese mixture. Stir in the eggs, black pepper, and salt. Mix until the filling is smooth and well combined. Set aside.
- Preheat your oven to 375°F (190°C).
- Unroll the thawed phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
- Take one sheet of phyllo dough and place it on a clean, flat surface. Brush the sheet lightly with melted butter using a pastry brush.
- Layer another sheet of phyllo dough on top of the first one and brush it with more melted butter. Repeat this process until you have a stack of 4-5 sheets of phyllo dough, each brushed with butter.
- Using a sharp knife or pizza cutter, cut the stacked phyllo dough into squares, approximately 4×4 inches in size.
- Place about 1 tablespoon of the spinach and cheese filling in the center of each square.
- Fold the corners of the phyllo square over the filling to create a triangle shape. Pinch the edges to seal the filling inside. If desired, you can brush the top of the triangle with more melted butter for a golden finish.
- Repeat the process with the remaining phyllo dough and filling until all ingredients are used up.
- Line a baking sheet with parchment paper to prevent sticking.
- Place the assembled spanakopita bites on the prepared baking sheet, leaving some space between each one to allow for even cooking.
- Brush the tops of the bites with any remaining melted butter for added flavor and a crispy texture.
- Bake in the preheated oven for 20-25 minutes, or until the bites are golden brown and crispy.
- Once baked, remove from the oven and let them cool for a few minutes before serving.
Notes
- Serve the spanakopita bites warm or at room temperature. They can be enjoyed as an appetizer, snack, or part of a main meal.
- Consider pairing them with a side of tzatziki sauce or a simple yogurt dip for added flavor.
- Garnish with fresh dill or lemon wedges for a refreshing touch.
- If you have leftovers, store the spanakopita bites in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again.
- Prep Time: 30 minutes
- Cook Time: 25 minutes