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Southwest Spanakopita Bites Recipe

Southwest Spanakopita Bites Recipe

“I'm a big fan of the southwest-style egg rolls served at restaurants and wanted to recreate them without the fat of deep frying. Phyllo dough was the solution! For a main dish, I fill small flour tortillas with the filling and bake," writes Marianne Shira of Osceola, Wisconsin.
TOTAL TIME: Prep: 40 min. Bake: 10 min. YIELD:24 servings


  • 2 tablespoons finely chopped sweet red pepper
  • 1 green onion, finely chopped
  • 1 teaspoon canola oil
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
  • 1/2 cup frozen corn, thawed
  • 1/2 cup canned black beans, rinsed and drained
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 8 sheets phyllo dough (14 inches x 9 inches)
  • Butter-flavored cooking spray
  • SAUCE:
  • 1/3 cup cubed avocado
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1-1/2 teaspoons white vinegar


  • 1. In a small skillet, saute red pepper and onion in oil until tender. Transfer to a large bowl; stir in 1/2 cup spinach (save the rest for another use). Stir in the cheese, corn, beans, jalapeno, cumin, chili powder and salt.
  • 2. Place one sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with plastic wrap to prevent it from drying out.) Spray sheet with butter-flavored spray; cut into three 14-in. x 3-in. strips.
  • 3. Place a scant tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip.
  • 4. Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling.
  • 5. Place triangles on baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until golden brown. Meanwhile, mash avocado with the mayonnaise, sour cream and vinegar. Serve with warm appetizers. Yield: 2 dozen (1/2 cup sauce).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 each: 50 calories, 3g fat (1g saturated fat), 4mg cholesterol, 103mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Reviews for Southwest Spanakopita Bites

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hlillis User ID: 1381495 169452
Reviewed Apr. 21, 2011

"My family & I loved these! They took some time to make but it was easy enough. I am making them for the 2nd time in two weeks for another party. They were not hot and we like a kick to our food so I may add a little something to heat them up the next time I make them."

kraygoza User ID: 5854914 79959
Reviewed Mar. 30, 2011

"the filling itself is pretty good, though I did add chicken. The phyllo dough is way more of a pain than its worth! I ended up using crescent roll dough and baking in mini muffin pan. I didnt try making the avacado dip, I used 1/4 c. homemade ranch dressing mixed with one mashed avacado and it was great!!"

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