Name: Crispy Spinach and Feta Phyllo Bites
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 48 bites
Cuisine: Mediterranean cuisine
Ingredients: 16 oz phyllo dough (thawed, 1 package); 10 oz fresh spinach (roughly chopped); 8 oz feta cheese (crumbled); 2 tbsp fresh dill (finely chopped); 2 tbsp fresh parsley (finely chopped); 0.25 cup olive oil (plus extra for brushing); 1 tsp lemon zest (from 1 lemon); 0.5 pcs onion (small, finely chopped); 1 pcs egg (large); 1 tsp garlic (minced); 0.25 tsp salt; 0.125 tsp black pepper (freshly ground)

Golden brown, flaky phyllo dough generously filled with spinach and feta cheese, baked into delightful bite-sized puffs and arranged artfully on a white ceramic platter.

Indulge in these delectable, golden-brown phyllo bites, a perfect hot appetizer to kick off any gathering. Delicate layers of crispy phyllo dough envelop a rich, savory filling made from wilted spinach, tangy feta cheese, and fragrant herbs like fresh dill and parsley, brightened with a hint of lemon zest. Baked until beautifully crisp, these bites offer an irresistible textural contrast to their creamy, aromatic interior. They are elegantly satisfying, making them an ideal starter for entertaining or a sophisticated snack. Serve them warm, perhaps with a side of cooling tzatziki or an extra squeeze of fresh lemon, to enhance their Mediterranean charm. Their ease of preparation and crowd-pleasing appeal makes them a go-to for any occasion.

Preparation time: 30 min
Cooking time: 15 min
Total time: 45 min
Servings: 48

Instructions

Preparing the Filling

1Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes.
2Add the minced garlic and chopped spinach to the skillet. Cook, stirring occasionally, until the spinach is wilted and any excess moisture has evaporated. Remove from heat and let cool slightly.
3Once cooled, squeeze out any remaining liquid from the spinach. Transfer the spinach mixture to a medium bowl.
4Add the crumbled feta cheese, chopped dill, chopped parsley, lemon zest, egg, salt, and black pepper to the bowl with the spinach. Mix well to combine all ingredients thoroughly.

Assembling the Bites

1Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2Unroll the phyllo dough sheets. Keep the unused sheets covered with a damp cloth to prevent them from drying out.
3Place one sheet of phyllo dough on a clean work surface. Lightly brush it with olive oil. Layer another phyllo sheet on top and brush with olive oil. Repeat with a third sheet (total of 3 layers).
4Spoon about 1 tablespoon of the spinach and feta filling onto one end of the phyllo strip. Fold the corner of the phyllo over the filling to form a triangle. Continue folding the triangle over itself, maintaining the triangular shape, until you reach the end of the strip.
5Place the finished phyllo bites seam-side down on the prepared baking sheet. Repeat the process with the remaining phyllo sheets and filling.

Baking

1Lightly brush the tops of the phyllo bites with any remaining olive oil.
2Bake for 15-20 minutes, or until the phyllo is golden brown and crispy. Serve immediately as a hot appetizer.

Instructions

Preparing the Filling

1Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes.
2Add the minced garlic and chopped spinach to the skillet. Cook, stirring occasionally, until the spinach is wilted and any excess moisture has evaporated. Remove from heat and let cool slightly.
3Once cooled, squeeze out any remaining liquid from the spinach. Transfer the spinach mixture to a medium bowl.
4Add the crumbled feta cheese, chopped dill, chopped parsley, lemon zest, egg, salt, and black pepper to the bowl with the spinach. Mix well to combine all ingredients thoroughly.

Assembling the Bites

1Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2Unroll the phyllo dough sheets. Keep the unused sheets covered with a damp cloth to prevent them from drying out.
3Place one sheet of phyllo dough on a clean work surface. Lightly brush it with olive oil. Layer another phyllo sheet on top and brush with olive oil. Repeat with a third sheet (total of 3 layers).
4Spoon about 1 tablespoon of the spinach and feta filling onto one end of the phyllo strip. Fold the corner of the phyllo over the filling to form a triangle. Continue folding the triangle over itself, maintaining the triangular shape, until you reach the end of the strip.
5Place the finished phyllo bites seam-side down on the prepared baking sheet. Repeat the process with the remaining phyllo sheets and filling.

Baking

1Lightly brush the tops of the phyllo bites with any remaining olive oil.
2Bake for 15-20 minutes, or until the phyllo is golden brown and crispy. Serve immediately as a hot appetizer.

Nutrition Information

Calories: 96 kcal
Protein: 4 g
Fat: 6 g
Carbs: 7 g

Nutrient	Per serving
Calories	96 kcal
Protein	4 g
Fat	6 g
Carbs	7 g

Tips

Ensure phyllo dough remains covered with a damp cloth while working to prevent it from drying out and becoming brittle, which makes it harder to fold.
Do not overfill the phyllo triangles, as this can cause them to burst during baking. A tablespoon of filling is usually sufficient for each bite.
These hot appetizers are best served warm. Offer them with a side of tzatziki sauce or a fresh lemon wedge for an extra burst of flavor.