Name: Spanakopita Stuffed Mini Peppers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 stuffed pepper halves
Cuisine: Mediterranean cuisine
Ingredients: 16 pcs mini bell peppers (halved lengthwise and seeded); 300 g spinach (fresh, roughly chopped and wilted); 200 g feta cheese (crumbled, preferably block feta); 1 pcs onion (small yellow or brown, finely chopped); 2 tbsp dill (fresh, finely chopped); 1 pcs egg (large, beaten to bind the filling); 2 tbsp olive oil (extra-virgin, plus extra for brushing peppers); 0.5 tsp salt (adjust to taste; feta is salty so use sparingly); 0.25 tsp black pepper (freshly ground); 2 tbsp breadcrumbs (optional, helps absorb excess moisture)

Spanakopita

Prep: 20 min • Cook: 25 min. Sweet mini peppers are filled with a classic spanakopita-inspired mixture of sautéed spinach, crumbled feta, dill and egg, then baked until the filling is set and the peppers are tender and slightly golden. This colorful, approachable appetizer or light main draws on Greek flavors—olive oil, dill and tangy feta—while using mini peppers as a fun, hand-held alternative to phyllo.

Preparation time: 20 min
Cooking time: 25 min
Total time: 45 min
Servings: 16
Course: Appetizer
Complexity: Easy

Units:

Scale:

Ingredients

16 pcs mini bell peppers(halved lengthwise and seeded)
11oz spinach(fresh, roughly chopped and wilted)
7oz feta cheese(crumbled, preferably block feta)
1 pc onion(small yellow or brown, finely chopped)
2 tbsp dill(fresh, finely chopped)
1 pc egg(large, beaten to bind the filling)
2 tbsp olive oil(extra-virgin, plus extra for brushing peppers)

Seasoning & Optional

1/2 tsp salt(adjust to taste; feta is salty so use sparingly)
1/4 tsp black pepper(freshly ground)
2 tbsp breadcrumbs(optional, helps absorb excess moisture)

Instructions

Prepare filling

Preheat the oven to 190°C (375°F). Line a baking sheet with parchment or lightly oil a shallow baking dish.
Heat 1 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt and cook until soft and translucent, about 5 minutes.
Add the chopped spinach to the skillet in batches, cooking until wilted and any excess moisture has evaporated, about 3–4 minutes; remove from heat and let cool slightly.
Transfer the cooled spinach and onion to a bowl. Stir in crumbled feta, chopped dill, beaten egg, breadcrumbs (if using), black pepper and remaining 1 tbsp olive oil; taste and adjust salt if needed.

Assemble & bake

Arrange the halved mini peppers cut-side up on the prepared baking sheet or dish.
Spoon the spinach-feta mixture into each pepper half, pressing gently so the filling is compact but not overflowing.
Brush the exposed edges of the peppers with a little olive oil to encourage browning.
Bake in the preheated oven until the peppers are tender and the filling is set and lightly golden, 20–25 minutes.
Remove from the oven and let cool 5 minutes before serving to allow the filling to firm slightly.

Nutrition

Servings: 16
Serving size (imperial): 1.8 oz

Nutrient	Per serving	Per 100 g	Total (16 servings)
Calories	70.5 kcal	141 kcal	1,128 kcal
Protein	3.5 g	7 g	56 g
Fat	4.8 g	9.6 g	76.8 g
Carbs	3.2 g	6.4 g	51.2 g

Tips

Wilt the spinach until most moisture evaporates to prevent a soggy filling in the peppers.
Brush peppers with olive oil before baking to promote even browning and a glossy finish.
Serve warm on a platter with lemon wedges and extra dill for a bright, authentic finish.

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Ingredients

16 pcs mini bell peppers(halved lengthwise and seeded)
11oz spinach(fresh, roughly chopped and wilted)
7oz feta cheese(crumbled, preferably block feta)
1 pc onion(small yellow or brown, finely chopped)
2 tbsp dill(fresh, finely chopped)
1 pc egg(large, beaten to bind the filling)
2 tbsp olive oil(extra-virgin, plus extra for brushing peppers)

Seasoning & Optional

1/2 tsp salt(adjust to taste; feta is salty so use sparingly)
1/4 tsp black pepper(freshly ground)
2 tbsp breadcrumbs(optional, helps absorb excess moisture)

Instructions

Prepare filling

Preheat the oven to 190°C (375°F). Line a baking sheet with parchment or lightly oil a shallow baking dish.
Heat 1 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt and cook until soft and translucent, about 5 minutes.
Add the chopped spinach to the skillet in batches, cooking until wilted and any excess moisture has evaporated, about 3–4 minutes; remove from heat and let cool slightly.
Transfer the cooled spinach and onion to a bowl. Stir in crumbled feta, chopped dill, beaten egg, breadcrumbs (if using), black pepper and remaining 1 tbsp olive oil; taste and adjust salt if needed.

Assemble & bake

Arrange the halved mini peppers cut-side up on the prepared baking sheet or dish.
Spoon the spinach-feta mixture into each pepper half, pressing gently so the filling is compact but not overflowing.
Brush the exposed edges of the peppers with a little olive oil to encourage browning.
Bake in the preheated oven until the peppers are tender and the filling is set and lightly golden, 20–25 minutes.
Remove from the oven and let cool 5 minutes before serving to allow the filling to firm slightly.

Nutrient

Per serving

Per 100 g

Total (16 servings)

Calories

70.5 kcal

141 kcal

1,128 kcal

Protein

3.5 g

7 g

56 g

Fat

4.8 g

9.6 g

76.8 g

Carbs

3.2 g

6.4 g

51.2 g