Spanakopita Bites

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Ingredients

  • 1 Tablespoon vegetable oil
  • 1 small onion, chopped
  • 3 green onions, chopped
  • 10 ounces frozen chopped spinach. thawed and squeezed dry
  • 4 to 6 ounces domestic feta cheese, crumbled
  • 1 cup cottage cheese OR ricotta cheese OR cream cheese
  • 1 egg
  • Salt and pepper to taste
  • 1 pound phyllo, thawed
  • 8 tablespoons butter (1 stick), melted
  • 2 tablespoons vegetable oil

Directions

  1. Preheat oven to 375 degrees
  2. Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes.
  3. Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Cover and refrigerate until ready to use.
  4. Combine the remaining butter and oil and set aside until ready to use.
  5. Remove the phyllo dough as packaged (with the dough in layers) and cut into 2 inch by 2 inch squares; set aside.
  6. Prepare your mini muffin pan by brushing butter in each well. Place 1-2 squares of phyllo dough into each well, pushing down to create a cup or crust. Brush the top phyllo filled wells with more melted butter and repeat by placing 1-2 squares of phyllo dough into each well and pushing down to create a cup or crust again. Repeat with another layer of 1-2 squares of phyllo dough and brush with more melted butter.
  7. Place a heaping teaspoon into each well, filling the phyllo cup. Bake in the preheated oven for 15-20 minutes or until golden brown.

    TO FREEZE

  • These can be made in advance, baked, cooled and frozen… and will stay good up to 1 month.
  • Reheat from frozen state {do not defrost} on a cookie sheet or mini muffin pan in a 375 oven for 10-12 minutes or until middles are warmed through.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach