Easy Spinach & Feta Spanakopita Bites
Craving something crispy and savory? These bite-sized pastries are the ultimate low-effort comfort food.
When you're too tired to juggle multiple pots but still want a dinner that feels like an actual treat, these Spanakopita bites are your best friend. We’ve simplified the traditional Greek pastry into a 'no-fuss' version using store-bought phyllo dough—the ultimate shortcut for the exhausted cook. It delivers that iconic earthy spinach and salty feta punch with minimal effort. You get a satisfying crunch and a savory filling that feels fancy, even though it took very little brainpower to pull together.
Ingredients
- 1 lb frozen spinach — thawed and squeezed very dry
- 0.5 cup feta cheese — crumbled
- 1 unit onion — finely diced
- 2 tbsp garlic — minced
- 0.5 cup fresh parsley — chopped
- 1 lb phyllo dough — store-boughted, thawed
- 0.5 cup melted butter
Method
- 1 Preheat your oven to 375°F and lightly grease a large baking sheet.
- 2 In a large mixing bowl, combine the squeezed spinach, feta cheese, diced onion, minced garlic, and parsley. Mix well.
- 3 Layer 2-3 sheets of phyllo dough on the baking sheet, brushing each layer lightly with melted butter.
- 4 Spread the spinach mixture evenly over the first layer of phyllo.
- 5 Top with remaining layers of phylloed, brushing each one with butter until you have about 5-6 layers total.
- 6 Cut the dough into squares or triangles before baking to create individual portions.
- 7 Bake for 20-25 minutes until the pastry is golden brown and flaky.
- 8 Let cool for 5 minutes before serving.
Variations
- Add some bulk — Stir in 1 cup of crumbled goat cheese for a tangier, creamier center.
- Faster shortcut — Skip the individual cutting and bake as one large sheet; serve with a side salad.
Notes
The secret to great phyllo is making sure it's completely thawed before you start, or it will crack. Squeezing out every drop of water from the spinach ensures your pastry stays crispy rather than soggy!
Equipment that helps
- Baking Sheet — Provides an even surface for browning the pastry.
- Large Mixing Bowl — Makes combining the filling and seasoning much faster.
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