Easy Mini Spanakopita
Golden, flaky mini phyllo shells filled with creamy spinach and feta, baked to perfection. These protein- and fiber-rich bites are quick, easy, and ideal for parties, snacks, or meal prep.
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.
