Little bites of creamy, classic Greek-inspired Spinach Pie stuffed into small phyllo tarts – the perfect party appetizer!
My love for Greek food knows no bounds. Seriously just search “Greek” and you’ll find quite a few Greek-inspired dishes on this blog. I could legit eat Greek food every single day, and I don’t think I would get tired of it.
Today, I’m sharing a last minute holiday recipe to help you (ummmm, and me) finalize your menu this week!
I will be honest and tell you even as a kid, I would scour cookbooks for hours trying to find the right recipe and menu for a shindig. Then those books turned into food magazines, and of course now I just scroll Pinterest and Google for inspiration. Sometimes, there is just too much out there, and I start to overthink it all.
So this year, I am keeping it simple. We always host Christmas Eve for my side of the family – which I love! Though my family, they will tell you if they like or don’t like something. They have zero qualms about it.
I do have to work for a bit on Christmas Eve, and so I need a few light bites before the main attraction. For sure, we’ll have Prosciutto + Mozzarella Skewers, since they can be made the night before (I’ll just wait to add the balsamic glaze until right before serving). I’ll also serve a platter of Spanakopita Bites; my family loves Greek eats as much as I do.
I’m not reinventing the wheel here with my little bites of Spinach Pie. But I am keeping it simple, and that’s what I need this week – an appetizer packed with flavor, that takes little to no time at all. I like to add a litttttle cream cheese to my spinach mixture to avoid dryness – there is nothing more disappointing than a dry Spinach Pie.
spanakopita party bites
- 1 tablespoon olive oil
- 1 small sweet onion, diced - yellow or white onion is fine
- 4 cloves garlic, minced
- 10 ounces frozen chopped spinach, thawed and wringed out of all water
- 6 ounces feta cheese, crumbled
- 1 ounce cream cheese, softened - 1/3 fat suggested (neufchatel)
- 1 large egg, whisked
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 packages frozen mini phyllo tarts - each package should have 15 tarts
- Preheat oven to 350 degrees F.
- In a small skillet, heat olive oil. Add garlic and sauté for 1 minute, until fragrant. Add minced onions and sauté until softened, about 5 minutes.
- Add thawed spinach (make sure to wring out all excess water!) to skillet and stir well to break up any large pieces of spinach.
- Add feta, cream cheese, egg, nutmeg, salt and pepper. Stir well until mixture is well combined.
- On a baking sheet, add mini phyllo cups. Add a heaping tablespoon of mixture into each tart.
- Place in oven and bake for 10 -12 minutes, until mixture is heated through. Serve immediately.
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