I love spanakopita but sometimes along with other appetizers they can be filling. These little Spanakopita Tarts are the perfect size. Just a few bites and the phyllo is so lovely and crispy.
These little tarts are a perfect appetizer for entertaining. They can be made ahead of time and frozen, then popped into the oven to warm up again. Plus, they are easy to make from the start!
Spanakopita or spinach pie is a Greek savory pastry. We have kept the traditional ingredients, phyllo pastry, spinach, feta, onion and then we added in a little ricotta too and topped the tarts with Parmesan.
I love adding Parmesan when baking savory items it always browns up so lovely.
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Spanakopita Tarts are perfect for a game day appetizer and something different from the usual wings and dip. Everyone loves the tangy, slightly salty filling, so delicious.
They are also fantastic for holiday entertaining like Easter, Thanksgiving, Christmas, New Year’s Eve and more!! An appetizer that you can serve all year round!
Do you have a mini muffin pan? That is how we made these! We make countless of savory and sweet items in this pan.
Actually these are the work of the talented Ken and he did an outstanding job on these little yummy bites.
Spanakopita Tarts Recipe
Spanakopita Tarts
Spanakopita are reduced down to bite sized tarts giving you the ease of a quick freezer ready appetizer for game day, holidays and more!
Ingredients
- 1 Tbsp. canola oil
- 1 small onion, chopped
- 3 green onions, chopped
- 1- 10 oz. package spinach, thawed, chopped and squeezed of moisture
- 6 oz. feta cheese, crumbled
- 1 cup ricotta cheese
- 2 eggs
- Salt and pepper to taste
- Large pinch of nutmeg
- 1 lb. phyllo, you may not use it all
- 8 Tbsp. of butter, melted
- 1 cup Parmesan, grated
Instructions
Preheat oven to 375F. Butter a 24 mini muffin pan and set aside.
Heat the 1 Tbsp. of canola oil in a medium skillet over medium heat, add both the onions and cook until soft.
While the onions are cooking, mix together the spinach, feta, ricotta and egg. Add in the cooked onion. Season with salt, pepper and nutmeg. Combine well and set aside.
Take the phyllo from the package and roll out flat, cover with a clean damp tea towel. Remove one sheet and lay flat on the counter. Brush with the melted butter. Lay on another sheet of phyllo. With a pizza cutter or sharp knife cut into 2" pieces. Place each square in a cup of the muffin pan and lightly brush with butter. Repeat the layers two more times for each cup, off setting the squares slightly. You will then have placed three squares in each cup with a total of 6 individual sheets of phyllo.
Place a tsp. of the spinach mixture in each cup and then top with a pinch of Parmesan.
Bake for 15-20 min. until golden brown. Serve immediately or let cool and freeze.
Note: If frozen, reheat in a 350F oven for 15-20 min. or until heated through. Will freeze well for 1-2 months if properly sealed.
Comments & Reviews
Kayle (The Cooking Actress) says
Ok i love spanakopita bites and these are a MUST MAKE!
Jeni Hawkins says
Feta and ricotta….I’m SO there! These look amazing! I might have to pick up the ingredients tonight and try them out. Thanks!
Alexandrea says
These look so amazing! They would be great for super bowl sunday!
Thanks for sharing!
Reesa Lewandowski says
Oh my goodness yum!!!!! These little appetizers look so perfect for any party!
gingermommyrants says
These Spanakopita Tarts look so delicious and easy to make. I am sure my family will love them.
Claudia Krusch says
I will have to get the ingredients I need to make these Spanakopita Tarts this weekend. I am always looking for new recipes to try.
Oriana Romero says
I have never tried Spanakopita Tarts before. They look so good. I wish I could try some right now.
TColeman says
These tarts look so good. I have never made anything like this and would love to give it a try!
Amy says
I have never tried this kind of filling before. I am a fan of the crunchy cup though!
Dawn McAlexander says
These would be the perfect game day snack for me. I love the recipe and I would love to try it.
Liz Mays says
Oh yum! I’d love those cheeses. I think these would be a great choice of finger food for a game!
Jeanine says
These look delicious. Perfect for a get together we are having in a couple of weeks. I’ve been on the hunt for some good tasty foods to try out! This needs to be one of them!
Kathy says
This looks so good. I’ve never had any kind of tarts before. I definitely want to try this recipe out.
Toni | Boulder Locavore says
These look so flavorful! Definitely adding this for the big game!
Melissa says
As a vegetarian this is my kind of food porn! I am so looking forward to making these appetizers for my game day Celebration and the bonus is that they look gorgeous too! Thanks for sharing this delish recipe!
Loretta Hanyo says
Do you really need 6 layers of phyllo? Would 2 or 3 layers work? Trying to cut carbs, diabetic brother. Also can they be served room temp? Thanks for your reply.
Tara Noland says
Sure you can try them with less layers and they would be lovely at room temperature too!
Kathy says
The amount of filling appears to be enough for 24 regular sized muffin tins. Tons of phyllo left as well. After 5 mins in the oven, the phyllo is too dark for comfort. I”ve put foil over top and am hoping for the best
Tara Noland says
The recipe does make 48 minis so that should be about right. Your oven must be very hot or not preheated. Should not be overly browned in 5 min. I would reduce the heat. Also the recipe notes that you will not use all the phyllo. I hope you have success.
Cheryl Ann Sanatore says
Can wonton wrappers be used instead of the phyllo?
Tara Noland says
I don’t think I would do that, the phyllo is so much better.
Tricia says
Why not just use the pre made phyllo cups sooo much easier!
Tara Noland says
Don’t know if we have those in Canada, are they in the freezer section unbaked?
Sandra says
Yes, we do but you can usually only find them around Xmas.
Carrie Westergren says
Did anyone actually MAKE this recipes? Hmmm, we all have eyes and can see for ourselves how delicious they look *sigh*
Tara Noland says
There are people that have made the recipe and remarked, not sure of your statement??
Sandy Dayhoff says
I made these in regular muffin tins, and just cut the squares in 4″ pieces. I probably put about 1/4 cup mixture into each, and baked about 25 minutes. They were delicious! I didn’t add any salt, and they were plenty salty from the cheese. I used a large onion, because I didn’t have any green onions on hand (and cooked with olive oil vs. canola). I also added about 1/4 tsp dried dill, and omitted the nutmeg. Next time I’ll only melt 4 TB butter because I only used half of it, and they were still buttery.
Tara Noland says
So glad you liked them Sandy, thanks for sharing what you did with the recipe too!
Mary Beth Einerson says
So at the holidays I usually use those cute little pre-made phyllo cups for speed and convivence! This year (2020) with lots of time on my hands and phyllo in the freezer I decided to make them the old fashioned way. So a few hours of fun yielded great little treats to share and stock in my freezer. They go great with tomato soup and were the star of our Christmas Eve dinner for two! My yield was more like 72 plus. I found it easier/faster to stack the squares in their off-set fashion and then press into the muffin tin. After 72 cups I used the remainder of the phyllo and filling to make a log roll. Cut the roll almost through prior to baking. Not as cute as the cups but equally tasty!
Tara Noland says
So glad you are enjoying those, we love them. I have never used the pre-made phyllo cups, not sure we have them up in Canada?? Thanks for your tips too!!
Sarah says
I have just made these a second time. Excellent recipe, thanks so much.
Tara Noland says
So glad you liked it! I have to make these again myself, we love them!