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
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.
Nutrition
Comments & Reviews
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!
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!!
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!