Spanakopita Bites Recipe

5 1 1
Spanakopita Bites Recipe
Spanakopita Bites Recipe photo by Taste of Home
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Spanakopita Bites Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
126 servings
TOTAL TIME:
Prep: 20 min. + freezing Bake: 35 min.
MAKES:
126 servings
TOTAL TIME:
Prep: 20 min. + freezing Bake: 35 min.

Ingredients

  • 1 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. Yield: 10-1/2 dozen.
To Make Ahead: Cover and freeze until ready to use. Cut and bake as directed.
Originally published as Spanakopita Bites in Taste of Home Christmas Annual Annual 2011, p14

Nutritional Facts

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

  • 1 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)
  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 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.
  3. Freeze, covered, 30 minutes. Using a sharp knife, cut into 1-in. squares. Bake 35-45 minutes or until golden brown. Refrigerate leftovers. Yield: 10-1/2 dozen.
To Make Ahead: Cover and freeze until ready to use. Cut and bake as directed.
Originally published as Spanakopita Bites in Taste of Home Christmas Annual Annual 2011, p14

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MY REVIEW
andreahbaker User ID: 4322480 212155
Reviewed Feb. 9, 2013

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

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