Everybody knows about traditional Greek spinach pie called Spanakopita. And more importantly, everybody loves it. Creamy spinach mixed with feta and Parmesan Cheese and baked to perfection in crispy fillo shells... I am drooling already.

I've always been a huge fan of Spanakopita. I order it every time I visit Greek restaurants, and sometimes I order an extra slice to go. About two years ago, I made my first Spanakopita, it turned out as tasty as the one from the restaurant and SO EASY to make. Since then, I have cooked it pretty often. I created this Spanakopita Quesadilla recipe, which my readers really love, and today, I introduce these Easy Spanakopita Bites!


Main Ingredients

1 package Athens Mini Fillo Shells

9 cups chopped baby spinach

2 tbsp butter

1 tbsp olive oil

1/2 medium onion, minced

2 garlic cloves (minced)

salt and pepper

Egg Mixture

2 eggs

1/2 cup good quality feta cheese crumbles

1/3 cup Parmesan cheese, grated

1/4 cup chopped dill


Saute the onion in olive oil and butter on medium heat, for about 3-4 minutes.

Stir in garlic and spinach and saute about another 5 minutes, until there is no liquid remaining. Add salt and pepper to taste.

Transfer spinach onto the plate, and place in a cold place for a few minutes. Meanwhile, prepare the egg mixture by whisking the rest of the ingredients together.

Add spinach to the egg mixture. Stir.

Divide the filling between the 15 Fillo shells. Bake at 350F for 15 minutes. Let cool slightly before serving.


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