As I mentioned last week, baby and bridal shower season is finally upon us! Of course, babies are born and brides are wed throughout the year, but it always feels like the spring and summertime are especially packed with fun get-togethers celebrating the two, which is fine by me. The only thing I love more than weddings is wiggling babies!
Speaking of, I’m convinced this little boy inside of me is half human, half roly poly. He is a tap dancing, wiggle monster from the time I wake up to the time I go to bed…which is usually late because he’s keeping me up rolling, kicking, and poking around. It’s so cute. : )
Anyways, in addition to the elegant Cucumber Burrata Sandwhiches I shared last week, these easy Spanakopita Bites are, well, easy and perfect to serve at a baby or bridal shower, where finger foods rule.
Pre-made, mini frozen phyllo dough shells are filled with an addictingly-delicious combo of chopped spinach, feta cheese, sauteed onions and garlic, and fresh parsley. They take about 15 minutes to assemble, 15 minutes to bake and can be served hot or at room temperature. Amaze.
Regular spanakopita is made by layering paper-thin sheets of phyllo dough on top of the spinach mixture, or rolling them with the filling into triangles. Don’t get me wrong, it’s amazing, but also time consuming, which is why I’m in love with these pre-made frozen phyllo shells that you can buy right in the frozen foods aisle. They’re crispy, flaky and replicate the taste and texture of spanakopita without all the work – whee!
Crispy, creamy, chewy, and cheesy, these babies are PERFECT party food!
Start the Easy Spanakopita Bites with 10oz frozen > thawed > squeezed dry spinach.
Crumble the spinach into a large bowl.
Next, heat 1 Tablespoons extra virgin olive oil in a skillet over medium heat then add 1 small chopped onion, season with salt and pepper, then saute until translucent, about 5 minutes. Add 2 minced garlic cloves then saute for 30 more seconds.
Let the onion and garlic mixture cool slightly then add to the crumbled spinach.
In goes 1/4 cup chopped fresh parsley next, plus a pinch of ground nutmeg. Just a pinch!
Finally add 1 whisked egg and 6oz crumbled feta cheese.
Stir everything together until combined
K – onto those phyllo (or fillo) dough shells! Like I said, you can find these in the frozen foods aisle next to the pie shells, etc. You’ll need 2 packages for this recipe, which is 30 mini cups.
Place the cups onto 2 baking sheets then fill with the spinach mixture and bake for 12-15 minutes at 350 degrees, or until the edges are golden brown. Note: the package will say to bake for 3-5 minutes, but you’ll be fine baking them for longer.
Serve the Spanakopita Bites piping hot, warm, or at room temperature, and with plenty of people around. They are so addicting!
30 frozen phyllo cups (2-15 count packages)
1 Tablespoon extra virgin olive oil
1 small onion, minced
2 garlic cloves, minced
salt & pepper
10oz frozen spinach, thawed then squeezed dry
6oz crumbled feta cheese
1/4 cup chopped fresh parsley
pinch ground nutmeg
1 egg, whisked
- Preheat oven to 350 degrees then place phyllo cups on 2 baking sheets and set aside.
- Heat olive oil in a skillet over medium heat. Add onion, season with salt and pepper, then saute until translucent, about 5 minutes. Add garlic and saute for 30 more seconds then transfer mixture to a large bowl and cool slightly. Add spinach, feta cheese, parsley, nutmeg, and egg then stir to combine. Spoon mixture into phyllo cups then bake for 12-15 minutes, or until cups are golden brown around the edges. Serve hot or at room temperature.
Make these even quicker by preparing the filling a day ahead of time then baking right before the party. Enjoy!