Description
Crispy, flaky little bites filled with spinach, creamy feta, and a pop of sun-dried tomato—basically spanakopita in a fun, bite-sized form.
Ingredients
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1 cup crumbled feta cheese
- 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
- 2 green onions, finely sliced
- 1 large egg, lightly beaten
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 package (16 oz) phyllo dough, thawed
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine spinach, feta, sun-dried tomatoes, green onions, egg, dill, garlic powder, salt, and pepper. Mix until well combined.
- Unroll phyllo dough and cover with a damp towel to prevent drying. Working quickly, place one sheet of phyllo on a clean surface and brush lightly with melted butter. Layer another sheet on top and brush again. Repeat for a total of 4 sheets.
- Cut the layered phyllo into 12 equal rectangles. Place a heaping teaspoon of the spinach-feta mixture in the center of each rectangle. Fold the phyllo over the filling to form a small triangle or rectangle, sealing edges with a bit of butter.
- Arrange the bites on the prepared baking sheet. Brush the tops with remaining melted butter.
- Bake for 18-22 minutes, or until golden brown and crispy. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Appetizer
- Cuisine: Greek