Best 5 Spanakopita Egg Bites Recipes

SPANAKOPITA BITES: SPINACH AND FETA CHEESE APPETIZERS

Steps:

• Gather the ingredients.
• Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water very well. Spinach should be quite dry.
• Heat the olive oil in a deep sauté pan or dutch oven. Sauté the onions and green onions until tender. Add the spinach, parsley, and dill and cook for 5 to 10 minutes until the spinach is wilted and heated through. Add the nutmeg and season with salt and pepper.
• Cook the spinach mixture until the excess moisture evaporates. You want it to be on the dry side. Remove from heat and set the spinach aside to cool.
• Once the spinach has cooled, add the crumbled feta, eggs, and ricotta cheese, and mix until combined.
• Preheat the oven to 350 F. Lightly brush the insides of the frozen phyllo shells with olive oil and fill with spinach mixture until approximately 3/4 full.
• Bake the filled shells on a baking sheet for 15 to 20 minutes, or until the filling is cooked through. Serve immediately.

SPANAKOPITA BITES

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.

BETTY'S EGG FREE SPANAKOPITA

Steps:

• 1. Pre-heat oven to 190oC (375oF). Grease a LARGE slab tin.
• 2. Chop the spinach and gently heat over a medium heat in a saucepan until just wilted. Rinse with cold water (so you can handle it, or leave it to cool) and squeeze it out, removing as much water as possible.
• 3. Finely chop the dill, parsley, mint, green onions and feta and place into LARGE bowl. Add the ricotta, pepper and wilted spinach. Use your hands to mix well - I like to use kitchen gloves as this is messy!
• 4. Unravel the first pack of filo pastry. Divide into three equal, lots - keeping the layers intact. Place one lot down in the base of the prepared tin and brush with melted butter. Add the next layer and repeat. Add the last layer and pour the filling in. Use your hands to flatten. Repeat the process with the filo pastry for the topping and generously brush the top (exposed) layer of filo with butter.
• 5. Using a sharp knife - cut the Spanakopita into peices (I like squares) and bake in the prepared oven for 35 - 45 minutes. Leave to cool for 5 - 10 minutes before serving. Best enjoyed the day baked.

SPANOKOPITA

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.

EASY SPANAKOPITA APPETIZERS

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.