These bite-sized Spanakopita mini pies bring a burst of Greek flavor to any table!
Packed with nutrient-rich spinach and creamy feta, they’re a fiber- and protein-rich appetizer that’s naturally low in carbs and saturated fat.
Quick to assemble and baked to golden perfection, these savory bites are perfect for parties, weeknight snacks, or easy meal prep.
Easy Mini Spanakopita
Equipment
- 1 large mixing bowl
- 1 Baking sheet
- 1 tablespoon measuring spoon
- Oven
Ingredients
- 16 ounces frozen chopped spinach thawed and drained
- ⅔ cup crumbled feta cheese
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground white pepper
- Salt to taste
- 30 pre-baked mini phyllo shells
Instructions
- Prepare Spinach Filling: Start by placing the thawed and thoroughly drained spinach into a large mixing bowl. It’s essential to remove as much moisture as possible; excess water can make the phyllo shells soggy and affect the final texture. Add the crumbled feta cheese and sour cream to the bowl. These ingredients provide creaminess, tang, and a smooth consistency that balances the earthy flavor of the spinach. Sprinkle in garlic powder, onion powder, dried oregano, and freshly ground white pepper. Mix everything gently but thoroughly so the flavors are evenly distributed. Taste a small spoonful of the mixture and adjust with salt if necessary, remembering that feta already has a salty profile.
- Arrange Phyllo Shells: Line all 30 pre-baked mini phyllo shells on a large baking sheet, leaving a small space between each shell for even heat circulation during baking. If the shells seem slightly stiff, you can lightly brush the inside with a small amount of melted butter or olive oil to enhance crispiness and flavor. This step is optional but gives a richer texture and a golden finish after baking.
- Fill Phyllo Shells: Using a tablespoon or small spoon, scoop approximately one tablespoon of the spinach and feta mixture into each phyllo shell. Press the filling gently into the shell so it sits snugly, being careful not to overfill as the mixture may expand slightly during baking. Ensure each shell has a consistent amount of filling for uniform cooking and presentation.
- Preheat Oven: Before baking, ensure your oven is fully preheated to 375°F (190°C). A properly heated oven ensures even cooking, a crisp shell, and a hot, creamy filling. Preheating is crucial for achieving the perfect texture and golden color without overcooking.
- Bake Mini Spanakopita: Place the filled baking sheet in the oven and bake for 12-15 minutes. Keep an eye on them as baking times can vary depending on your oven. You are aiming for lightly golden phyllo edges and a filling that is fully heated through. After 12 minutes, check one in the center to ensure the filling is hot and the shell is crisp. Bake a few more minutes if needed, but avoid leaving them too long as phyllo can burn quickly.
- Cool and Serve: Once baked, remove the tray from the oven and allow the mini spanakopita to cool for 2-3 minutes. This brief cooling helps the filling set slightly, making them easier to handle and preventing the filling from spilling. Arrange the pies on a serving platter. They are delicious warm but can also be enjoyed at room temperature. For extra flair, sprinkle a pinch of crumbled feta or dried oregano on top before serving.
Notes
- Always fully drain thawed spinach to prevent soggy phyllo shells.
- Crumbled feta works best for even distribution in the filling.
- Mini phyllo shells can be found in the frozen section of most grocery stores or specialty markets.
- Adjust seasonings to taste; a pinch of nutmeg can also enhance the spinach flavor.
- For a crispier texture, lightly brush the shells with melted butter or olive oil before filling.
- These mini pies are best served warm but can also be enjoyed at room temperature.
- Can be made ahead and reheated for quick entertaining.
Chef’s Secrets For Perfect Spanakopita
Achieving the perfect mini spanakopita is all about balance and attention to detail.
The key is ensuring your spinach is thoroughly drained; excess water will make the filling too loose and the phyllo soggy.
Using full-fat feta cheese adds creaminess and depth of flavor, while sour cream provides a subtle tang and binds the mixture together.
Be gentle when mixing to avoid mashing the spinach too much, which can change the texture.
Finally, don’t overfill the shells—one tablespoon per shell is ideal for a perfect bite.
A light brush of butter or olive oil on the shells can elevate crispiness and add a golden finish that makes the pies look bakery-perfect.
Serving Suggestions For Mini Pies
Mini spanakopita are versatile and perfect for many occasions.
Serve them as an appetizer at parties or as part of a brunch spread alongside roasted vegetables or a fresh Greek salad.
They pair beautifully with tzatziki sauce or a simple drizzle of lemon-infused olive oil for added zest.
For game days, arrange them on a platter with other finger foods like stuffed mushrooms or roasted nuts.
They can also complement a light lunch or picnic menu, providing a satisfying, protein- and fiber-rich option that’s easy to grab and enjoy.
Storage Tips To Keep Fresh
These mini pies can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a preheated oven at 350°F (175°C) for 5-7 minutes until warmed through and crisp again.
Avoid microwaving, as it can make the phyllo soft and chewy.
For longer storage, freeze unbaked filled shells on a baking sheet for 1-2 hours, then transfer to a freezer-safe container.
Bake straight from frozen, adding a few extra minutes to the baking time for perfectly golden and crisp results.
Frequently Asked Questions
1. Can I use fresh spinach instead of frozen?
Yes! If using fresh spinach, blanch it briefly in boiling water, then cool and squeeze out all excess moisture. The key is to ensure the filling is not watery, which can make the phyllo soggy.
2. Can I make these ahead of time?
Absolutely. You can prepare the filling and fill the shells a day ahead. Store in the refrigerator until ready to bake, which makes them perfect for entertaining or meal prep.
3. Can I substitute feta with another cheese?
Yes, you can use ricotta, goat cheese, or even a combination of cheeses. Feta provides saltiness and tang, so if substituting, adjust the seasoning accordingly.
4. How do I make them extra crispy?
Lightly brush the phyllo shells with melted butter or olive oil before filling. Also, make sure the oven is fully preheated and bake until the edges are golden brown.
5. Are these gluten-free or vegetarian?
These mini spanakopita are vegetarian-friendly but not gluten-free due to the phyllo dough. For a gluten-free option, look for specialty gluten-free phyllo shells or make your own using a gluten-free pastry recipe.
