Spanakopita Bites

Total Time

Prep: 20 min. + freezing Bake: 35 min.


10-1/2 dozen

Updated: Sep. 01, 2023
For an easy spanakopita, try this version that is made in a pan, then cut into squares. It has all the wonderful taste of the classic version—buttery phyllo with a spinach-cheese filling—but is so simple to do. —Barbara Smith, Chipley, Florida
Spanakopita Bites Recipe photo by Taste of Home


  • 1 large egg, lightly beaten
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups crumbled feta cheese
  • 1 cup 4% small-curd cottage cheese
  • 3/4 cup butter, melted
  • 16 sheets phyllo dough (14x9-inch size)


  1. Preheat oven to 350°. In a large bowl, mix egg, spinach and cheeses. Brush a 15x10x1-in. baking pan with some of the butter.
  2. Place 1 sheet of phyllo dough in prepared pan; brush with butter. Layer with 7 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread top with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter.
  3. Freeze, covered, 30 minutes. Using a sharp knife, cut into 1-in. squares. Bake 35-45 minutes or until golden brown. Refrigerate leftovers.
To make ahead: Cover and freeze until ready to use. Cut and bake as directed.

Nutrition Facts

1 appetizer: 21 calories, 2g fat (1g saturated fat), 6mg cholesterol, 40mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.