Best 6 Southwest Spanakopita Bites Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Southwest spanakopita bites are a delicious and easy-to-make appetizer or snack. Spanakopita, a traditional Greek dish, is a savory pastry filled with spinach, feta cheese, and herbs. The southwest version of this dish adds a unique twist to the classic recipe, with the addition of flavorful ingredients such as corn, black beans, and chili peppers. These bite-sized treats are perfect for parties, potlucks, or as a quick and satisfying snack.

Let's cook with our recipes!

SPANAKOPITA BITES



Spanakopita Bites image

For an easy spanakopita, try this version that is made in a pan, then cut into squares. It has all the wonderful taste of the classic version-buttery phyllo with a spinach-cheese filling-but is so simple to do. -Barbara Smith, Chipley, Florida

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 10-1/2 dozen.

Number Of Ingredients 6

1 large egg, lightly beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups crumbled feta cheese
1 cup 4% small-curd cottage cheese
3/4 cup butter, melted
16 sheets phyllo dough (14x9-inch size)

Steps:

  • Preheat oven to 350°. In a large bowl, mix egg, spinach and cheeses. Brush a 15x10x1-in. baking pan with some of the butter., Place 1 sheet of phyllo dough in prepared pan; brush with butter. Layer with 7 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread top with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter., Freeze, covered, 30 minutes. Using a sharp knife, cut into 1-in. squares. Bake 35-45 minutes or until golden brown. Refrigerate leftovers.

Nutrition Facts : Calories 21 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 40mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

SPANAKOPITA



Spanakopita image

Greek spinach pie.

Provided by Bea Gassman

Categories     World Cuisine Recipes     European     Greek

Time 1h50m

Yield 10

Number Of Ingredients 11

3 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon vegetable oil
1 ½ cups finely chopped onion
8 ounces feta cheese, crumbled
1 ¼ cups shredded Swiss cheese
¾ cup grated Parmesan cheese
2 eggs, beaten
¼ cup chopped fresh parsley
1 dash ground cinnamon
1 cup butter, melted
1 (16 ounce) package phyllo dough

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
  • In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
  • Brush the bottom of a 17x11 inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Continue to layer 13 more sheets of dough, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter and, using a sharp knife, score top layer into diamonds.
  • Bake in preheated oven for 40 minutes, or until golden brown.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 31.1 g, Cholesterol 125.2 mg, Fat 34.5 g, Fiber 3.4 g, Protein 17.2 g, SaturatedFat 20 g, Sodium 816 mg, Sugar 3.2 g

SOUTHWEST SPANAKOPITA BITES



Southwest Spanakopita Bites image

I'm a big fan of the Southwest-style egg rolls served at restaurants and wanted to re-create them without the fat of deep frying. Phyllo dough was the solution! For a main dish, I fill small flour tortillas with the filling and bake. -Marianne Shira, Osceola, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 2 dozen (1/2 cup sauce).

Number Of Ingredients 18

2 tablespoons finely chopped sweet red pepper
1 green onion, finely chopped
1 teaspoon canola oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
1/2 cup frozen corn, thawed
1/2 cup canned black beans, rinsed and drained
1 tablespoon chopped seeded jalapeno pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
8 sheets phyllo dough (14x9 inches)
Butter-flavored cooking spray
SAUCE:
1/3 cup cubed avocado
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
1-1/2 teaspoons white vinegar

Steps:

  • In a small skillet, saute red pepper and onion in oil until tender. Transfer to a large bowl; stir in 1/2 cup spinach (save the rest for another use). Stir in the cheese, corn, beans, jalapeno, cumin, chili powder and salt., Place 1 sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spray sheet with butter-flavored spray; cut into three 14x3-in. strips. , Place a scant tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. , Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling. , Place triangles on baking sheets coated with cooking spray. Bake at 375° until golden brown, 10-12 minutes. Meanwhile, mash avocado with the mayonnaise, sour cream and vinegar. Serve with warm appetizers.

Nutrition Facts : Calories 50 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 103mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

SOFIA'S SPANAKOPITA



Sofia's Spanakopita image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield One 15-by-10-inch pan

Number Of Ingredients 18

1 1/3 cup extra-virgin olive oil
4 cloves garlic, minced
4 cups finely chopped leeks (white part only)
4 cups finely chopped shallots or onions
6 bags fresh spinach, roughly chopped (10-ounce bags)
4 cups chopped scallions
5 cups cubed feta
4 cups ricotta cheese
1 cup grated kefalotiri cheese
5 tablespoons finely chopped fresh dill
4 teaspoons finely chopped fresh mint
4 teaspoons ground black pepper
3 teaspoons freshly grated nutmeg
4 eggs
2 cups olive oil, for brushing
One box number-10 phyllo dough (thicker)
One box number-7 phyllo dough (thinner)
2 eggs, beaten

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the extra-virgin olive oil in large pot over medium heat. Saute the garlic, leeks and shallots until soft, about 5 minutes. Add the spinach and scallions and cover the pot for a few minutes until spinach has wilted significantly. Uncover and simmer on medium-low heat to allow the liquids to evaporate (be sure not to let spinach mixture to burn). When the majority of the liquids have evaporated, transfer to a large bowl. Mix the feta, ricotta, kefalotiri, dill, mint, pepper, nutmeg and eggs in a large bowl. Gently fold the cheese mixture into the cooled spinach mixture.
  • Brush a 15-by-10-inch rectangular pan with olive oil. Gently place one sheet of number-10 phyllo in the bottom of the pan and brush with olive oil, making sure to coat well. Repeat this step eight times. This creates a nice strong base for serving.
  • Pour in the spinach filling. Use the entire box of number-7 phyllo on top of the spinach, making sure to coat each layer of dough very well with olive oil. Also make sure to tuck in edges of the phyllo around the pan to make it look pretty. Score the pie in appropriate portion sizes. Brush the top with the beaten eggs; this gives it the beautiful golden brown color that is achieved after approximately 1 hour of baking.

SPANAKOPITA (SPINACH TRIANGLES OR PIE)



Spanakopita (Spinach Triangles or Pie) image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 60 triangles or 1 (9 by 13inch

Number Of Ingredients 9

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

Steps:

  • Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
  • Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
  • Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
  • Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
  • Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

SOUTHWEST SPANAKOPITA BITES



SOUTHWEST SPANAKOPITA BITES image

Categories     Appetizer     Phyllo/Puff Pastry Dough

Yield 2 Dozen

Number Of Ingredients 18

2 tbsp. finely chopped sweet red pepper
1 green onion, finely chopped
1 tsp. canola oil
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
3/4 cup shredded Monterey Jack cheese or Mexican cheese blend
1/2 cup frozen corn, thawed
1/2 cup canned black beans, rinsed and drained
1 tbsp. chopped seeded jalapeno pepper
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. salt
8 sheets phyllo dough (14"x9")
Butter-flavored cooking spray
SAUCE:
1/3 cup cubed avocado
1/4 cup mayonnaise
1/4 cup sour cream
1-1/2 tsp. white vinegar

Steps:

  • 1. In a small skillet, saute red pepper and onion in oil until tender. Transfer to a small bowl; stir in 1/2 cup spinach (save the rest for another use). Stir in the cheese, corn, beans, jalapeno, cumin, chili powder and salt. 2. Place one sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with plastic wrap to prevent it from drying out.) Spray sheet with butter-flavored spray; cut into three 14-in.x3-in. strips. 3. Place a scant tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. 4. Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling. 5. Place triangles on baking sheets coated with cooking spray. Bake at 375 degrees F for 10 to 12 minutes or until golden brown. Mash avocado with the mayonnaise, sour cream and vinegar. Serve with warm appetizers.

Tips:

  • Use fresh ingredients for the best flavor. This means using fresh spinach, feta cheese, and herbs.
  • Don't overcook the spinach. Overcooked spinach will be tough and bitter. Cook it just until it is wilted.
  • Use a good quality feta cheese. The feta cheese is one of the main ingredients in this recipe, so it's important to use a good quality cheese.
  • Don't be afraid to experiment with different herbs. The herbs in this recipe can be varied depending on your personal preference. Some good options include oregano, thyme, and basil.
  • Serve the spanakopita bites warm or at room temperature. They are best enjoyed when they are freshly made.

Conclusion:

Southwest spanakopita bites are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a great way to use up leftover spinach and feta cheese. With their flaky phyllo dough, creamy feta filling, and Southwestern spices, these bites are sure to be a hit with everyone who tries them.

Related Topics