Easy Spanakopita Bites in Phyllo Shells

I love those little spanakopita triangles that are often served at cocktail parties, but the thought of working with layers and layers of phyllo sheets is daunting. I have a twist on the recipe that makes them quick and simple to make!

It starts with frozen phyllo shells, so the filling doesn’t squirt out the side when you bite into it like the triangles usually do. And you can prepare the filling ahead to save time when hosting. What’s more is you can easily double or triple the recipe as needed. 

These help to complete a casual Greek themed dinner party. They are the perfect starter hors d’oeuvres, along with classic hummus, pita bread, and ouzo or a bottle of Pinot Grigio.

Ingredient Notes

You might not keep these ingredients stocked in your kitchen. But they are all likely available at your local grocery store. Everything holds up well in the freezer, fridge, and pantry – so you can purchase ingredients well ahead of time and be ready to go.

• Frozen phyllo shells. Find these in the freezer section. There is no need to thaw the cups before filling and baking.
• Frozen creamed spinach. Using frozen cooked creamed spinach makes this Greek recipe fast, easy, and basically foolproof.
• Goat cheese. For a single batch, all you need is a small log. Aldi sells these in 3-oz sizes, and a great price.
• Feta cheese. For easy I recommend buying crumbled feta, but you can also crumble a block if you have it.
• Walnuts. You want to lightly toast them to bring out the flavor, then chop them so they work for a bite-size appetizer. 
• Nutmeg. The secret ingredient! A pinch of nutmeg brings all of the filling ingredients together.

How To Make It

This nearly effortless recipe comes together in just 3 easy steps!

1. Cook frozen spinach according to package directions and let cool.
2. Combine spinach with remaining ingredients until well combined. Use a small scoop or tablespoon and place mixture inside each filo shells.
3. Bake spanakopita cups for about 8-10 minutes or until heated through. Serve warm.

Make Ahead Tips

Prep ahead or fully make these easy spanakopita phyllo cups ahead and freeze them for easy last minute parties. Here’s what to do.

• Pre-make the filling. Make the spanakopita filling per the recipe instructions, cover, and refrigerate. When ready to serve them, fill the filo cups and bake as directed.
• Assemble, bake, and freeze. Make the filling mixture, fill the cups, and bake as directed. When cool, wrap them tightly and freeze for up to 1 month. When ready to serve them, remove them from the freezer and heat them in a 350 degree oven for about 10 minutes or until heated through. No need to thaw ahead.

Serving Suggestions

These spanakopita bites are best enjoyed warm or at room temperature. They make a lovely hors d’oeuvre passed on a tray for a cocktail party, too.

Serve them in batches for optimal temperature. Have a batch on a sheet pan in the fridge, ready to put in the oven once the first batch has been eaten.

Make these part of any appetizer party; they’re a fantastic vegetarian option! The Mediterranean flavors make these ideal to include with mezze plates or alongside charcuterie skewers. Make them part of your girls night appetizers, too.