Recipe in collaboration with Dash of Honey
Preparation time: 30 minutes
Cooking time: 20 minutes
Servings: 20 bites
These spinach and feta bites are perfect for an appetizer and packed with flavor!
Better known as Spanakopita, these traditional Greek bites are made with phyllo dough, olive oil and a spinach and cheese filling. It's a must try!
INGREDIENTS
- 1/3 cup + 1 tbsp. balanced extra virgin olive oil Maison Orphée
- 2 cloves garlic, minced
- 1 shallot, diced
- 1 cup cooked spinach, thawed and drained (about 300 g frozen)
- 150 g feta cheese, crumbled
- 1/2 cup grated mozzarella cheese
- Zest of 1 lemon
- +/- 10 thawed commercial phyllo pasta
- 1 beaten egg
- Sesame seeds for garnish (optional)
PREPARATION
- In a skillet over medium heat, sauté 1 tbsp. olive oil with garlic and shallot for about 3 minutes. Set aside.
- In a bowl, add spinach, feta cheese, mozzarella cheese, lemon zest and shallot mixture. Season to taste.
- Cut phyllo sheets lengthwise into 4 strips, about 3 1/2 inches wide by 16 inches long. Store the strips in a dish towel. They will be easier to handle and less likely to stick.
- Assemble the bites. On a worktop, add 1 strip of phyllo dough and brush with olive oil again. Add about 1-2 tbsp of spinach filling to the end of the dough. Using your fingers, fold the dough over itself to create a triangle with the filling inside. Fold the dough back on itself again all the way through the strip. Repeat for the rest of the remaining phyllo dough. We recommend doing this step with 3 to 4 strips at a time to make it faster. In total, this will give you 20 triangles that are made with 2 strips per triangle.
- Preheat oven to 375 F and place the rack in the middle.
- Place triangles on a baking sheet on parchment paper. Brush with beaten egg and top with sesame seeds.
- Bake for 20-25 minutes, until golden brown. Let stand 5 minutes before serving.
- Enjoy with your guests!
Photo Credit Laura Beaulé @dashofhoney