Spanikopita Bites

Featured in the Honolulu Star-Advertiser on November 26, 2014.



Spanikopita Bites

  • 1 egg
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups crumbled feta
  • 1 cup cottage cheese
  • 3/4 cup butter, melted
  • 16 sheets phyllo dough


Preheat oven to 350°F. Brush a 15x10x1-inch baking pan with some of the butter. In a large bowl, combine the egg, spinach and cheeses; set aside. Layer eight sheets of phyllo dough in prepared pan, brushing each sheet with butter. Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out. Cover evenly with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter. Cover and freeze for 30 minutes. Using a sharp knife, cut into 1x2-inch pieces. Bake for 35-40 minutes or until golden brown. Makes 24 servings.

Approximate Nutrient Analysis per serving:
140 calories, 10 g fat, 6 g saturated fat, 35 mg cholesterol, 300 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g sugar, 5 g protein


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