Spanakopita Bites

Name: Spanakopita Bites
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10-1/2 dozen.
Ingredients: 1 large egg, lightly beaten; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 2 cups (8 ounces) crumbled feta cheese; 1 cup (8 ounces) 4% small-curd cottage cheese; 3/4 cup butter, melted; 16 sheets phyllo dough (14x9-inch size)

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

Ingredients

1 large egg, lightly beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) crumbled feta cheese
1 cup (8 ounces) 4% small-curd cottage cheese
3/4 cup butter, melted
16 sheets phyllo dough (14x9-inch size)

Directions

Preheat oven to 350°. In a large bowl, mix egg, spinach and cheeses. Brush a 15x10x1-in. baking pan with some of the butter.
Place one sheet of phyllo dough in prepared pan; brush with butter. Layer with seven additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Spread top with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter.
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.

Originally published as Spinach Pie in Taste of Home Christmas Annual 2011

Reviews

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suefalk

Dec 12, 2018

A Greek favorite. This was very good. The cottage cheese was an interesting addition. I made the recipe as is, but next time I'll add minced onion and some fresh dill. Makes a great appetizer!
dublinlab

Dec 27, 2017

I love this recipe....I made it 2 days ahead , let it chill, so the plastic wrap would not stick to the butter and froze. I took it out a couple of hours ahead and baked as instructed. Make sure there's rising room, it got quite puffy. I served it as a starter with Argentinian shrimp. We had it with scrambled eggs for brunch today. So easy and delicious. Janet. VFE
andreahbaker

Feb 9, 2013

VERY simple, yet tastes absolutely as good as 'traditional' spanakopita, which is quite labor-intensive!