Greek Spanakopita is one of my all time favorite dishes. The combination of the creamy filling with the flaky phyllo dough is to die for. I decided to create a bite sized version of this dish to be served as an appetizer. Using mini phyllo shells allows you to have the one of a kind flakiness of phyllo dough without the huge hassle that comes along with it. Plus let’s face it, mini appetizers are just more fun! Mini Greek Spanakopitas are the perfect appetizer for any dinner party or get together that is guaranteed to please a crowd!
Yield 24-30 cups
Cook Time: 15 minutes
22 ounces baby spinach
3/4 cup ricotta cheese
1/4 cup crumbled feta cheese
1/4 cup shopped parsley
3 scallions, minced
1/4 teaspoon nutmeg
salt and pepper
24-30 mini phyllo shells
Preheat oven to 350 degrees Fahrenheit.
In a large pan, heat a drizzle of olive oil. Sauté spinach in batches until all of it is completely wilted.
Transfer spinach to a sieve or a kitchen towel and squeeze to remove as much liquid as possible.
Scoop spinach into medium bowl and combine with the cheeses, parsley, scallions, and nutmeg. Season with salt and pepper to taste.
On a baking sheet lined with parchment paper or tin foil, lay phyllo shells in rows. Add 1 tablespoon of filling into each shell and sprinkle the tops with crumbled feta. Bake for 12-15 minutes or until the cheese and phyllo shells are golden brown.
WARNING: these are extremely addicting!