Week Two: Spanakopita Bites

Last weekend, we threw a housewarming party for our new place / birthday party for my brother. It was a Friday night, the night before my next CSA basket pick-up, and I was eager to use up the spinach that had been bumped to the bottom of the list all week because spinach is easy to use and a vegetable I’m already really familiar with, so less exciting. It also used up the rest of my green onions, which was good, because we got more this week! Not that I’m complaining, green onions are super versatile and delicious.

So Spanakopita Bites were on the menu! They’re a fave finger food of mine because they’re very simple and always a crowd-pleaser. Sure enough, they were the first thing gone at the party. Take that as you will.

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Spanakopita Bites

Recipe adapted from What’s Cookin, Chicago?


  • 1 TB olive oil
  • 10 green onions, chopped
  • 5-6 cups chopped spinach
  • 6 ounces feta cheese
  • 1 cup cottage cheese
  • 1 egg
  • Salt and pepper to taste
  • 1/2 pound phyllo, thawed
  • 6 TBs butter, melted

Preheat oven to 375 degrees. Sauté chopped green onions in 1 TB olive oil over medium heat until softened, 1 to 2 minutes.

Mix spinach, feta, cottage cheese, egg, and cooked onions in medium bowl. Season to taste with salt and pepper. Cut the phyllo dough into 2 inch by 2 inch squares and stack them up for easy use.

Prepare muffin pan by brushing butter in each well. Place 1-2 squares of phyllo dough into each well and form into a cup shape. Brush with more melted butter and add 1-2 more squares of phyllo dough into each well. Repeat once more to have 4-6 total phyllo squares in each well. Fill each well with spinach mixture and bake for 15-20 minutes or until golden brown.


What are your favorite ways to use up spinach? This one was a major hit with my friends! We got more spinach this week, so I’m sure you’ll be seeing more ideas coming up 🙂