Spanakopita Bites – Greek Spinach Pie Bites

• Vegetarian

• Produce

  • 3 Green onions
  • 1 Onion, small
  • 10 oz Spinach, frozen dry

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 lb Phyllo
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Dairy

  • 1 stick 8 tablespoons butter
  • 1 cup Cottage cheese or ricotta cheese or cream cheese
  • 4 oz Domestic feta cheese

Found on flavorite.net

Directions

• Preheat oven to 375 degrees
• Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes.
• Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Cover and refrigerate until ready to use.
• Combine the remaining butter and oil and set aside until ready to use.
• Remove the phyllo dough from the package and stack up. Carefully cut the phyllo dough into 2 inch by 2 inch squares; set aside.
• Prepare your mini muffin pan by brushing butter in each well. Place 1-2 squares of phyllo dough into each well, pushing down to create a cup or crust. Brush the top phyllo filled wells with more melted butter and repeat by placing 1-2 squares of phyllo dough into each well and pushing down to create a cup or crust again. Repeat with another layer of 1-2 squares of phyllo dough and brush with more melted butter.
• Place a heaping teaspoon into each well, filling the phyllo cup. Bake in the preheated oven for 15-20 minutes or until golden brown.
• TO FREEZE – These can be made in advance, baked, cooled and frozen… and will stay good up to 1 month. Reheat from frozen state {do not defrost} on a cookie sheet or mini muffin pan in a 375 oven for 10-12 minutes or until middles are warmed through.