- 30
Ingredients
- 30 frozen phyllo cups (2-15 count packages)
- 1 Tablespoon extra virgin olive oil
- 1 small onion, minced
- 2 garlic cloves, minced
- salt and pepper
- 10 oz frozen spinach, thawed then squeezed dry
- 6 oz crumbled feta cheese
- 1/4 cup chopped fresh parsley
- pinch ground nutmeg
- 1 egg, whisked
Preparation
Step 1
Speaking of, I’m convinced this little boy inside of me is half human, half roly poly. He is a tap dancing, wiggle monster from the time I wake up to the time I go to bed…which is usually late because he’s keeping me up rolling, kicking, and poking around. It’s so cute. : )
Anyways, in addition to the elegant
and perfect to serve at a baby or bridal shower, where finger foods rule.
Pre-made, mini frozen phyllo dough shells are filled with an addictingly-delicious combo of chopped spinach, feta cheese, sauteed onions and garlic, and fresh parsley. They take about 15 minutes to assemble, 15 minutes to bake and can be served hot or at room temperature. Amaze.
Regular spanakopita is made by layering paper-thin sheets of phyllo dough on top of the spinach mixture, or rolling them with the filling into triangles. Don’t get me wrong, it’s amazing, but also time consuming, which is why I’m in love with these pre-made frozen phyllo shells that you can buy right in the frozen foods aisle. They’re crispy, flaky and replicate the taste and texture of spanakopita without all the work – whee!
Next, heat
in a skillet over medium heat then add
, then saute until translucent, about 5 minutes. Add
Let the onion and garlic mixture cool slightly then add to the crumbled spinach.
Finally add
1 whisked egg
Stir everything together until combined
Place the cups onto 2 baking sheets then fill with the spinach mixture and bake for 12-15 minutes at 350 degrees, or until the edges are golden brown.
Serve the Spanakopita Bites piping hot, warm, or at room temperature, and with plenty of people around. They are so addicting!
makes 30 bites
1 egg, whisked
Directions
Preheat oven to 350 degrees then place phyllo cups on 2 baking sheets and set aside.
Heat olive oil in a skillet over medium heat. Add onion, season with salt and pepper, then saute until translucent, about 5 minutes. Add garlic and saute for 30 more seconds then transfer mixture to a large bowl and cool slightly. Add spinach, feta cheese, parsley, nutmeg, and egg then stir to combine. Spoon mixture into phyllo cups then bake for 12-15 minutes, or until cups are golden brown around the edges. Serve hot or at room temperature.
Make these even quicker by preparing the filling a day ahead of time then baking right before the party. Enjoy!
Buffalo Cheddar-Ranch Chex Mix
< PREVIOUS: Healthier Smothered Sweet Potato Fries + How To Make Ground Beef Go Farther
apricot preserves
brownie mix
coleslaw mix
corn bread mix
Dole salad blend
egg beaters
German chocolate cake mix
Italian cheese blend
Italian salad dressing mix
marshmallow fluff
mixed berries
olive muffuletta mix
Onion Soup & Dip Mix
pancake mix
ranch dressing mix
red velvet cake mix
strawberry preserves
apricot preserves
brownie mix
coleslaw mix
corn bread mix
Dole salad blend
egg beaters
German chocolate cake mix
Italian cheese blend
Italian salad dressing mix
marshmallow fluff
mixed berries
olive muffuletta mix
Onion Soup & Dip Mix
pancake mix
ranch dressing mix
red velvet cake mix
strawberry preserves
stir fry
stir fry
fry
simmer
stir fry
fry
simmer
stir fry
Welcome to Iowa Girl Eats! My name is Kristin and I’ve lived in Iowa and around the Midwest for nearly my entire life. While it may get a boring rap, Iowa is a wonderful place to live and raise a family. Fresh food is abundant which helps us to eat well, and the cost of living is low which allows us to travel far.
Gluten-Free Roasted Poblano and Sausage Breakfast Casserole (Make Ahead!)
Copyright © 2015 Iowa Girl Eats. All rights reserved.