Easy Spanakopita Bites Appetizer


These Easy Spanakopita Bites are the perfect appetizer for dinner parties and game days! The flaky phyllo cups are filled with a creamy ricotta, feta, spinach, and parsley mixture that melts in your mouth once baked.

What is spanakopita?

Spanakopita is a popular Greek savory pie made of flaky phyllo dough and filled with a conforming spinach and feta cheese nestled inside.

Ingredients to make spanakopita:

  • Phyllo Sheets, thawed
  • Olive Oil
  • Frozen Chopped Spinach, thawed and squeezed dry
  • Feta
  • Whole Milk Ricotta
  • Eggs
  • Fresh Parsley, chopped

Can the spanakopita bites be made ahead of time?

You can make spanakopita the day before serving it; however, I recommend not baking it until you're ready to serve. Cover the pans tightly and refrigerate overnight. When you are ready to serve, bake according to recipe instructions.

If you have cooked the spanakopita, store in an airtight container in the fridge for up to 3 days. Heat at 350F for 10-15 minutes, until warmed through and flaky again.

Spanakopita is also great when frozen and thawed to be baked at a later time!

What is phyllo dough?

Phyllo dough is often found in the freezer aisle near pastry doughs, like pie crusts and puff pastry. Filo or phyllo dough is a very thin unleavened dough used for making pastries like baklava and börek in Middle Eastern and Balkan cuisines. Phyllo pastries are often made by layering many sheets of phyllo brushed with olive oil or butter and baked until golden brown and flaky.

Looking for visual instructions? Check out the video below!

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Easy Spanakopita Bites Appetizer

Perfect appetizer for dinner parties and game days!



Servings: 24

  • 12 Phyllo Sheets, thawed
  • 1/2 cup Olive Oil
  • 16 oz. Frozen Chopped Spinach, thawed and squeezed dry
  • 7 oz Feta
  • 1 cup Whole Milk Ricotta
  • 3 large Eggs
  • 1 tbsp. Fresh Parsley, chopped
  • 1 tbsp. Honey
  • 1/2 tsp. Salt
  • 1/2 tsp. Black Pepper


  1. Preheat oven to 350F. Grease two 12-cup cupcake or muffin tins with olive oil or cold butter.
  2. In a large bowl, stir together the spinach, crumbled feta, ricotta, eggs, parsley, honey, salt, and black pepper.
  3. On a clean surface, layer 6 sheets of phyllo dough, brushing with olive oil in between each layer. Use a sharp knife or pizza cutter to slice into 12 equal squares. Repeat the process with the other phyllo sheets, so that you have 24 squares.
  4. Press the squares into the prepared tins.
  5. Distribute the feta mixture between the phyllo cups.
  6. Bake for 40-45 minutes, until phyllo is golden brown. Let cool 10 minutes  in the pans before enjoying warm!

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