This easy Mini Spanakopita Recipe {spinach and feta pies} makes the perfect appetizer for your next gathering, party, or as tasty game day eats! Great as a vegetarian side dish too.
An easy Spanakopita recipe for game day or a party
Who’s ready for the Super Bowl? Not me! I’m too busy moving and don’t have time to even think about making appetizers for a party. That’s why I’m so surprised I was able to get this easy mini spanakopita recipe out this week, but that just shows you how effortless it really is to make.
I’ve been making this recipe for quite a long time, like 10+ years, way back in the day when you couldn’t even buy the pre-baked phyllo dough shells. #hardtimes The filling is not the same as the one I use in my traditional Spanakopita Greek spinach pie. This one is quick and easy mini pies, so the whole recipe can be finished in less than 20 minutes.
Use pre-baked mini phyllo shells for a major time saver
The funny thing is, I haven’t made this spanakopita recipe in forever, but thought about it recently for an easy Super Bowl snack. When I pulled the cooking notes out of my recipe box, there were instructions I had written down for making “homemade” phyllo cups out of prepared dough sheets.
Well, the phyllo game has changed since the last time I made these. Now you can buy a box of mini pre-baked shells in the freezer section of your grocery store. The downside is there’s only 15 in a box and it has a ridiculous amount of packaging. The upside is they are ultra easy and make being lazy look cool.
So, I was trying to capture the creaminess of this little spinach and feta pie devil, but instead got a blurry shot. And my terrible short nail with the chipped polish. Yes, I am slowly, but surely, breaking off every single one of my nails with packing and moving around boxes.
I bet Kim Kardashian doesn’t break any of her nails or chip her polish moving. I also bet Kim just leaves all her stuff in her old house, moves, and buys all new stuff. Life is unfair.
Hope everyone enjoys this delicious and Easy Mini Spanakopita recipe for your next party or snack attack fest. PIN it for later and please let me know in the comments below how you like the recipe!
Easy Mini Spanakopita Recipe {Spinach and Feta Pies}
Ingredients
- 16 ounces frozen chopped spinach, thawed and squeezed dry of all moisture
- 2/3 cup feta cheese, crumbled
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground white pepper
- salt to taste
- 30 pre-baked frozen mini phyllo shells (also called fillo shells in grocery store)
Instructions
- Preheat oven to 375F/190C degrees.
- In a large bowl, mix together the spinach, feta, sour cream, garlic powder, onion powder, dried oregano, and white pepper. Stir until all is thoroughly combined. Taste mixture and add salt, if needed.
- Place all phyllo shells on a baking sheet and fill each with 1 tablespoon of the spinach/feta mixture. Baked in preheated oven for 12-15 minutes, until mixture is heated throughout and shells are nice and toasty. Serve immediately.
Heather Wells says
Made these as appetizers for new years and everyone loved them! Thank you for such an easy and delicious recipe
Karrie says
You’re welcome Heather and so happy everyone enjoyed them! Thanks so much for taking the time to review the recipe too.
Nicoletta @sugarlovespices says
Oh, Karrie, I don’t envy you at all with the moving. I feel like I’m constantly moving,from one continent to another… Anyway, these easy mini spanakopita have my blessing, especially in these months in Rome, without Loreto cooking for me, I feel so lazy (I still bake though, but that unfortunately doesn’t count as proper eating ) . I love them and going to make them for sure!
[email protected] says
Thank you Nicoletta. Hope you are having a wonderful time in Rome, even if it’s without Loreto and his cooking
Thao @ In Good Flavor says
I don’t want to be you this weekend! I hope you will get a lot of packing done, and don’t forget to reward yourself every now and then with a treat. These cute spanakopita would be perfect. I could pick on them all day! I love how quickly they come together too!
[email protected] says
Thank you Thao and I didn’t want to be myself last weekend either! hahahaha! Everything is packed except the kitchen and that’s going to be the worst room to pack
simonacallas says
Wow, this spinach tartlets are not only gorgeous but also delicious. And if they are easy and quick to make, they are perfect for me Good luck with packing and moving, I know its not easy xoxo
[email protected] says
Thanks Simona. They are so easy to make!
Dawn says
These were so yummy and easy to make! We love little bites like this to eat on the weekends and will make them again very soon.
[email protected] says
Thanks Dawn and I love little bites too! Almost too easy and so much fun to eat
Kristin says
Can I make these ahead of time (1 day) and just bake the day of? Trying to plan my thanksgiving appetizers:)
karrie @ Tasty Ever After says
Hi Kristin! You can make the filling ahead of time but I wouldn’t fill the phyllo cups until you are ready to bake them off. Pre-filling them with the mixture might make the bottom of the cups soggy. Happy Thanksgiving to you and your family!
Donna Murphy says
Can I use can spinach to make recipe in pillo cups?
karrie @ Tasty Ever After says
I haven’t tried making this recipe with canned spinach, but don’t see why it wouldn’t work, Donna. Just be sure to wring out as much liquid from the spinach as you can before making the filling.