Spanakopita Bites

I simply llloovve Spanakopita, the popular savory Greek pastry! This exotic-tasting pastry with its equally exotic name is surely a gift from the Greek gods to mankind - no wonder they are so well-remembered :) However, preparing the regular Spanakopita seems like a task for the gods too - layering on the phyllo dough on the spinach mixture, buttering then, rolling it up into triangles... phew, it is as "easy" as trying to put on your jeans from teenage years ... lol! But all this changed (the spanakopita preparation, not the jeans fitting - which would be awesome too if true) when I discovered these frozen mini phyllo shell pastries at the grocery store. They are so perfect for making these cute little Spanakopita bites, & just as crispy & flaky as the original version but sans the calorie-rich butter required in the original recipe. It makes preparing this recipe so much quicker, easier & more fun & much more healthier too.

Filled with a yummy feta cheese & spinach mixture, these crunchy, crispy bite-sized cuties are so scrumptious & delectable that it makes them the perfect party bite. Don't stop to admire their good looks though, someone else may beat you to the last Spanakopita bite :)

SPANAKOPITA  BITES  RECIPE 

Makes : 15 Pcs

Ingredients:

15 Mini Fillo Shells (I used Athens Brand); available in Walmart

1/2 cup crumbled feta Cheese

8 Oz Fresh Spinach (stems removed & chopped); (you can substitute with frozen chopped spinach - thawed, drained & squeezed dry)

2 medium-size Garlic Cloves; peeled & minced

3/4 cup chopped Green onion

1 tbsp chopped fresh Dill

Pinch of Ground Nutmeg

1 tsp Fresh Lemon Juice

Freshly ground Black Pepper to taste

1 Large Egg; lightly beaten

1 tbsp Extra Virgin Olive Oil

How to make Spanakopita Bites

1. (Skip this step if you are using frozen spinach) Blanch the spinach with very little water for 3 minutes. Drain & allow it to cool. Squeeze out the excess water thoroughly by using your hands. Pat it dry with a clean towel/paper towel. Set aside.
2. Heat oil in a deep saucepan over medium heat. Saute the garlic for 30 seconds. Add green onions and saute until softened. Add spinach & dill & cook for around 10 minutes or until the excess moisture from the spinach has evaporated (Spinach mixture should be on the dry side). Remove from heat and set aside to cool.
3. Once the spinach mixture has cooled, add crumbled Feta cheese, egg, black pepper, nutmeg, lemon juice and mix until combined. (I did not add any salt as the feta cheese is itself very salty).
4. Preheat oven to 350 degrees. Spoon mixture into phyllo shells & bake for 15-20 minutes, or until shells are golden brown around the edges. Serve immediately.