——creativity never goes out of style——

Mini Spanakopita Bites

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I don’t know about you but am I ever happy to see the end of this week. Maybe it’s the gloomy weather, the lack of sleep, or a combination of both but I am ready for some well deserved relaxation and time with the girls. It’s my best friend’s bachelorette party tomorrow and I am so excited for a night away with the girls at the ski hill!! As for tonight, I’m having my girlfriend over for some tea to just relax and catch up.  I have all the right ingredients for a great weekend!

Speaking of ingredients….. this recipe was another dish from the greek feast we had at our house a couple of weeks ago. We pulled out all the stops when it came to dining that night and the satisfaction came from full bellies and garlic overloaded breath. But with food this good, it’s nothing a little gum can’t fix. I hope you enjoy this recipe as much as we did. Serve these tasty little morsels with fresh greek yogurt tzatziki! Enjoy!

Ingredients

  • 3 Tbsp olive oil
  • 1 large onion, chopped
  • 1 bunch green onions, chopped
  • 2 cloves garlic, minced
  • 2 lbs spinach, rinsed and chopped
  • 1/2 cup fresh parsley, chopped
  • 1 Tbsp dried dill
  • 2 eggs, lightly beaten
  • 1/2 cup ricotta cheese
  • 1 cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 large egg white
  • 5 sheets frozen phyllo dough, thawed

Directions:

  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach, parsley, and dill and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture.
  4. Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Using one phyllo sheet at a time, cut each sheet lengthwise into 4 (3.5 inch wide) strips. Lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it moist)
  5. Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle. Keep folding back and forth into a triangle to the end of strip.
  6. Bake in preheated oven for 30 to 40 minutes, until golden brown.

What garlic is to food, insanity is to art. – Augustus Saint-Gaudens

0 thoughts on “Mini Spanakopita Bites

  1. I’m with you — by Friday night, I’m so beat that I enjoy spending the night in my own home! I’d love to curl up on the couch with a plate full of your little spanakopita bites… If there was nobody watching, I’d probably eat the entire batch myself!