Best 6 Southwest Spanakopita Bites Recipes

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Prepare to embark on a culinary journey that blends the vibrant flavors of the Southwest with the traditional taste of Greece in these delightful Southwest Spanakopita Bites. These bite-sized pastries are a perfect appetizer or snack that will tantalize your taste buds with their unique combination of savory fillings and crispy phyllo pastry.

Our collection of recipes offers a variety of options to suit every palate. From the classic Southwest Spanakopita Bites, bursting with the flavors of spinach, feta cheese, and a blend of Southwestern spices, to the tangy Feta and Roasted Red Pepper Bites, each recipe promises a flavor sensation.

For those who prefer a vegetarian option, the Spinach and Artichoke Bites are an excellent choice, offering a combination of spinach, artichoke hearts, and a creamy cheese filling. For a spicy kick, the Jalapeño and Cheddar Bites pack a punch with their blend of jalapeños, cheddar cheese, and a hint of cumin.

Each recipe provides step-by-step instructions, ensuring that even novice cooks can create these delicious bites with ease. The use of phyllo pastry adds a touch of elegance and flakiness to the dish, making it a perfect addition to your next party platter or potluck gathering.

So, gather your ingredients, preheat your oven, and get ready to indulge in the delightful flavors of Southwest Spanakopita Bites. With our curated collection of recipes, you're sure to find the perfect combination of flavors to satisfy your cravings.

Let's cook with our recipes!

SPANOKOPITA



Spanokopita image

Provided by Ina Garten

Categories     appetizer

Time 47m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Steps:

  • Preheat oven to 400 degrees F.
  • Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
  • Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
  • Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

SPANAKOPITA



Spanakopita image

Greek spinach pie.

Provided by Bea Gassman

Categories     World Cuisine Recipes     European     Greek

Time 1h50m

Yield 10

Number Of Ingredients 11

3 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon vegetable oil
1 ½ cups finely chopped onion
8 ounces feta cheese, crumbled
1 ¼ cups shredded Swiss cheese
¾ cup grated Parmesan cheese
2 eggs, beaten
¼ cup chopped fresh parsley
1 dash ground cinnamon
1 cup butter, melted
1 (16 ounce) package phyllo dough

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
  • In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
  • Brush the bottom of a 17x11 inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Continue to layer 13 more sheets of dough, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter and, using a sharp knife, score top layer into diamonds.
  • Bake in preheated oven for 40 minutes, or until golden brown.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 31.1 g, Cholesterol 125.2 mg, Fat 34.5 g, Fiber 3.4 g, Protein 17.2 g, SaturatedFat 20 g, Sodium 816 mg, Sugar 3.2 g

EASY SPANAKOPITA APPETIZERS



Easy Spanakopita Appetizers image

I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they're easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 2-1/2 dozen.

Number Of Ingredients 12

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, softened
1/2 cup crumbled feta cheese
2 large eggs, lightly beaten
1/4 cup finely chopped onion
1/4 cup mayonnaise
2 tablespoons snipped fresh dill
3/4 teaspoon seasoned salt
1/4 teaspoon pepper
15 sheets phyllo dough (14x9-inch size)
1/2 cup butter, melted
Optional: Tzatziki sauce, lemon wedges and fresh dill sprigs

Steps:

  • Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.

Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 155mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

QUICK SPANAKOPITA



Quick Spanakopita image

Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes this spinach pie made with flaky store-bought phyllo dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 55m

Number Of Ingredients 12

3 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 pound baby spinach
1 large egg
1/4 cup fresh flat-leaf parsley, finely chopped
1/4 cup fresh dill, finely chopped
6 ounces feta cheese, crumbled
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
10 sheets phyllo dough (each 17 by 12 inches), thawed if frozen
1/2 cup (1 stick) unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 1 minute. Gradually add spinach, and cook, stirring often, until wilted, about 5 minutes. Transfer to a bowl. Stir in egg, herbs, feta, salt, and pepper.
  • Lay 1 sheet phyllo on a parchment-lined baking sheet (cover remaining phyllo with a damp towel), and brush with butter. Repeat twice. Spread spinach mixture on center. Top with 3 more buttered sheets. Fold in sides. Butter remaining 4 sheets; crumple over top. Bake until dark golden, about 40 minutes.

SPANAKOPITA BITES



Spanakopita Bites image

I was in charge of the faculty meeting treats, and I wanted to do something a little different. I have always loved Spanakopita since I did a project in college on Greek cooking. This was a hit!

Provided by Brandi Kirkpatrick @IdGirl25

Categories     Vegetable Appetizers

Number Of Ingredients 13

- 1 tablespoon vegetable oil
- 1 small onion, minced
- 3 green onions, diced
- 2 (10 oz) packages frozen spinach, thawed and squeezed dry
- 1 cup cottage cheese
- 4 oz cream cheese, softened
- ½ teaspoon onion salt
- ½ teaspoon garlic salt
- ¼ cup parmesan cheese, shredded
- 1 egg
- salt and pepper to taste
- 1 pound phyllo dough, thawed
- 1 stick of butter, melted

Steps:

  • Preheat oven to 375°.
  • Heat 1 Tablespoon of oil in a small skillet. Saute onions, both white and green, until tender.
  • Meanwhile, mix spinach, cottage cheese, cream cheese, Parmesan cheese, seasonings, and egg in a medium bowl. Add cooked onions. Cover and refrigerate until ready to use.
  • Grease mini-muffin pans with melted butter.
  • When working with phyllo dough, keep a damp towel on hand to keep it from drying out when you aren't working with it. Remove phyllo from package and stack up. Carefully cut dough into squares. Place 3-4 squares of phyllo into each mini cup, shaping gently into a cup. Carefully brush wells with butter, repeat with remaining dough.
  • Place a heaping teaspoon into each well, filling the cup. Bake in a preheated oven for 15-20 minutes or until golden brown. Remove from pan. Serve.

SOUTHWEST SPANAKOPITA BITES



SOUTHWEST SPANAKOPITA BITES image

Categories     Appetizer     Phyllo/Puff Pastry Dough

Yield 2 Dozen

Number Of Ingredients 18

2 tbsp. finely chopped sweet red pepper
1 green onion, finely chopped
1 tsp. canola oil
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
3/4 cup shredded Monterey Jack cheese or Mexican cheese blend
1/2 cup frozen corn, thawed
1/2 cup canned black beans, rinsed and drained
1 tbsp. chopped seeded jalapeno pepper
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. salt
8 sheets phyllo dough (14"x9")
Butter-flavored cooking spray
SAUCE:
1/3 cup cubed avocado
1/4 cup mayonnaise
1/4 cup sour cream
1-1/2 tsp. white vinegar

Steps:

  • 1. In a small skillet, saute red pepper and onion in oil until tender. Transfer to a small bowl; stir in 1/2 cup spinach (save the rest for another use). Stir in the cheese, corn, beans, jalapeno, cumin, chili powder and salt. 2. Place one sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with plastic wrap to prevent it from drying out.) Spray sheet with butter-flavored spray; cut into three 14-in.x3-in. strips. 3. Place a scant tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. 4. Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling. 5. Place triangles on baking sheets coated with cooking spray. Bake at 375 degrees F for 10 to 12 minutes or until golden brown. Mash avocado with the mayonnaise, sour cream and vinegar. Serve with warm appetizers.

Tips:

  • Use fresh spinach for the best flavor and texture.
  • If you don't have fresh spinach, you can use frozen spinach that has been thawed and squeezed dry.
  • Feta cheese is a key ingredient in spanakopita, so be sure to use a good quality cheese.
  • You can use any type of phyllo dough for this recipe, but I recommend using a brand that is specifically designed for spanakopita.
  • Be careful not to overfill the spanakopita bites, or they will be difficult to fold and seal.
  • Bake the spanakopita bites until they are golden brown and crispy.

Conclusion:

Spanakopita bites are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a main course with a side salad. These spanakopita bites are a great way to enjoy the flavors of traditional spanakopita in a fun and handheld form. With their crispy phyllo dough, flavorful spinach and feta filling, and zesty southwest spices, these bites are sure to be a hit with everyone who tries them.

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